re: Statements like in this in print baffle me.

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I agree with all of that, but no amount of knowledge, training and practice makes us all the same.

There are varying degrees of all of those things.

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I disagree, and it's only because I know the work that many of these acclaimed chefs have put in, bordering on lunatic obsession working and studying absurd hours that cause those without the same desire to quit and find something else more financially rewarding to do. People like Marco Pierre White and Thomas Keller to name a couple more familiar names, are exactly just that... Obsessed out of an intense desire. Working 70 and 80 hour work weeks and coming home to eat, study, create specials, and sneak some sleep in, only to do it again is not natural born talent. It's extreme desire, or lunacy, depending on how you choose to perceive it.


For myself, whether I'm eating, hungry, full, or working, I'm always thinking about food and cooking. I even dream about it. Not consuming it, but the why, the how, the next project, etc... I'm not nearly as obsessed as the previously mentioned chefs, or many that I know personally, but we all share the same love for food and cooking that drives us to just how far WE CHOOSE to take it.

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Now leave me the hell alone. I have work to do.

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Sorry... with the weather I'm stuck with nothing to do but ramble on about my obsessions.