Blessed

I was tidying up my writeup for the column in the paper and had the chance to have another look at Alain Passard, and the story I did with him.

It brings me this warmth looking at the video, and the address of his restaurant in Paris, it was exactly what I saw, I loved his quotes and looking at the video, I feel blessed to have heard these wonderful things he shared.

He was looking at me as he spoke, lucky me!

The full story and video here: https://guide.michelin.com/sg/en/article/people/video-alain-passard-one-cook-two-lives

such as this :

The only thing left to do when you are afraid to take risks is nothing.

My hands wanted to explore new sensations on vegetable textures. I wanted new flavours, new scents, new images, new sounds.

“I never regretted it. Every day is like a first day. We are artisans and we have an incredible job. Very few jobs allow you to activate your five senses. It is a stimulating job that makes you feel good. Great cooking today is more of an adventure than just a job.” 
We do this job because we have passion for it and because we love it, and it is gratifying to the five senses. I like to be puzzled by a scent, a flavour, the sight of something in the garden, for instance, the sound of fire on the stove, the sound of cooking. A tomato and a celery do not make the same sound during cooking. Finally comes the hand, the gesture, that is able to craft something completely new. We are able to nourish our five senses through this creative process.” 
This energy is focused in one place where I love to be, with my team.”

Nuance is the hardest thing to teach. It is like tempo music, like learning how to make a pause in a recipe — that’s the most difficult.”  

After a slight pause, he adds: “Everything I have achieved today comes from my 10 fingers, from my hand at work every day. I think my hands are the most precious thing I have besides sight. That’s what I want to teach to all my chef students — the gesture, the grace, the agility of the hand, the dexterity of the hand.”