In his 1995 book, Becoming a Chef, coauthored with his wife, Karen Page, sous chef Andrew Dornenburg wrote: "This profession requires a tremendous amount of hard work. There is more to being a chef than creativity, just as there is more than creativity to being an artist. As in any other craft, chefs must practice, practice, practice. Perfection is the only acceptable benchmark."
Reading this was reassuring. We have our innate, gut sense of what looks, sounds, tastes, smells or feels good but as human beings that mostly do things with their hands, art is also craft, the manipulation of objects to align with what we see in our minds and hearts.
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