““I always say this to the young chefs and mean it: The customer is excited, he says you are an artist, but we are not, just craftspeople with a little talent. If the chef is an artist, he doesn’t succeed. Why? Because he is inspired today but not tomorrow. We cannot do that.”

Read More: ruhlman.com/2013/02/are-tasting-menus-the-way-toward-art/

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