Just like any form of ART... There are people who enjoy cooking, people who get into cooking so they can get a job & then there are CULINARY ARTISTS...

Culinary Artists seek knowledge... they study their craft, intern under masters & ultimately develop their own style...

Not everybody cares to plate their food with tweezers though & that is okay. There’s space for every type of cook because the customers are diverse in their preferences.

Some cook for people who just want to fill their bellies, some cook for a discerning eater who starts by appreciating the LOOK of the meal before they eat it.
Before you get into food, in any capacity, it’s important to know who your client base is...

There’s a lot of cooks/chefs on the TL... all great in their own right... all thriving & influential in their own circles... I truly enjoy watching different food expressions.

There is so much I can tell by observing someone’s plate
I can take one look at a plate and tell if you’re cooking from passion or if you’re trained... I can tell if you’ve worked abroad and/or been exposed to a high end clientele. The plate says it all!

Let’s do this in pictures..

CAPRESE SALAD

BURGER

PESTO PASTA

PASTA

SALMON

INDIAN THALI

SUSHI

OXTAIL

MAC & CHEESE

TIRAMISU

THE RED VELVET

CARROT CAKE

Just like any element, to be elevated into luxury space, it requires a degree of finesse. This means investing a bit more time developing the necessary skill and figuring out different tools to showcase food & make it a bit more than just something that fills a belly...

Like everything else, time has to be invested, working for free... living in squalor with 7 friends while working for free under some Michelin * chef...
Studying different cultures, their herbs, stocks, sauces, plating methods etc....

Passion in your craft means you can name countries of these foods, preferred spices, style of eating, herbs, sauces etc that each region uses....

Morocco
Japan
Saudi Arabia
Ethiopia

Anyways, there’s really no point to this thread. Lol. I’m just up because I’m now staying on a flight path... so I thought I’ll let y’all know that we see you making Italian food using Indian spices... that’s all