Picture a great restaurant, the chef up at dawn, dusting hand-milled flour on a butcher’s block. The chef under a spotlight, tweezing chive blossoms in the chaos of the pass, or fanning the wood fire under a row of shimmering, trussed birds. The chef is in sharp focus, but everything else — everyone else — is an inconsequential blur. He doesn’t just manage the staff behind a great restaurant. He is the great restaurant.

Source: International New York Times August 04, 2020 14:35 UTC