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What does pasta sound like

You have tasted pasta, but do you know how it sounds like?

Massimo Bottura can tell you.

http://www.nytimes.com/video/t-magazine/100000004708074/massimo-bottura.html?smid=fb-share

So in Love with this!

And it’s exactly what I m doing, cross pollinating ideas, creating smthg unique for this new platform I m working on.

Crossovers, deriving freshness from another world and using it to support or arrive at a new perspective .

To get a new eye.

Was writing my story on Pierre Herme, and he has this to say:

“As soon as I received this invitation, I was happy – I always strive to create a global sensory experience that touches upon all five senses and so this gala dinner is a great opportunity! The challenge that interests me is making something exceptional – I have created a special dessert for this occasion, but that is all I can say for now!”

It was as if the universe gave a nod. No one told me how good this is. No one (can/ever will) appreciate this as much as I do.

Only the universe.

I m going all the way and there’s no stopping.

 

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Do what you want

“Rules? There are no rules. Do what you want.”

Grant Achatz (born April 25, 1974) is an American chef and restaurateur often identified as one of the leaders in molecular gastronomy or progressive cuisine.

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The Meaning of Life

This is one of the most beautiful interpretations of life and its meaning.

Caught this on Netflix, Chef’s Table, and the way Alex Atala said it, its simply beautiful.

“What is the meaning of life?

One night I had a dream

I was walking in the street like a kid who has the hands of the father and mother, someone bigger guiding you

And I was asking this big person, “what is the meaning of life “

He showed me circles , circles of life, and then he showed me a flower.

why?

A plant has a circle. A seed becomes a plant that has a flower, transforms into a fruit. The fruit drops. There’s another seed, it grows again, this is another circle.

I see and understand but Why u show me the flower

The flower is the moment that we live

The most beautiful moment of the circle

The most beautiful moment

Contemplate this.”

Some other beautiful quotes fr him.

Behind every dish there is death and people only close their own eyes to it.

but if caviar is fancy and tucupi is not fancy ,its just because someone told me. there’s a cultural interpretation of flavours

Theres a Brazilian chef called Roberta Subrack, She used to say something that i love

Our mise en place doesn’t start in the kitchen

it starts on the farm, in nature.

Living in Brazil is my reality, my soul my truth.

I love it! I remember writing about alex atala a few years back, we did an email interview. and now, i really hope to see him and speak to him in person!

May i have the opportunity!

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Francis Mallmann

Super inspired by Argentine chef Francis Mallmann, arguably the biggest food star in the Latin world.

Watched him on Netflix and twice over, Francis Mallmann is an expert at cooking with fire: over it, under it, in it and around it.

https://www.nowness.com/story/francis-mallmann-carne-knowledge

He says that to cook with fire, one must have a feminine side, to understand the fragility of the meats.

But above this mastery over fire, its his mastery over his life that is so awe inspiring.

He is unbounded by constraints of any sort. He is boundless, but because he has family, he is torn between the two. There is just one time in the documentary that he cannot himself, talking about his family, and perhaps is regretful or sorry, that he has chosen himself over his family.

But that’s mastery too.

Love all the quotes he gave in the documentary, so wise, so deep, so alluring.

 

 

In order to grow, you have to be there, at the edge of uncertainty.

All those things made me dream

That there was a free world somewhere

So my big draw in life since very young was freedom

The freedom of believing only in myself

And not letting myself being led by anybody

I wanted to be my own

I wanted to do whatever I wanted.

I m always cooking in the wild

My message is, Get out of chair , sofa , office . go out

When u cook with fire it’s like making love

It could be huge

You have to respect what you cook

There needs to b a festive feeling about the hard work we r doing

I was very stubborn about my freedom

There’s nothing more sad than an overcooked fish

They r v inspiring romantic

They made me breathe they make me tremble

They make me live

I seldom invite people to lunch or dinner

They are really chosen

I cant spend Time with people that I don’t enjoy

I can’t do it anymore  as theater

I make choices

And that’s the beautiful thing about growing up

Learning to say no

In a nice way but you say no

I said the truth

Growing up has a bit to do with that

To be able to tell the truth

To show who you are

Even if it hurts

every person that works with you

You have to let him go at the best moment

When he and you are at the happiest moment

Then he and you think you are doing your best

They have to go

Because from  there on, there is only one way which is down

You are young you have a master you want to emulate him

But

At some point in life you have to turn around

And say I have to find my own way my language

Big prizes in life, they make you happy and sad

Because they make you question yourself

I said that was it

You have your little car

You have a place to sleep

And the dreams are dead

You don’t grow on a secure path

All of us should conquer something in life

It Needs a lot of work

It needs a lot of risk

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Grace

For Grace is a fantastic documentary showcasing 3 star chef Curtis Duffy of restaurant Grace in Chicago.

He had this tattoo on his left arm which goes,”Grace is the beauty of form under the influence of freedom.”

  
In the film, he lets in on the most difficult parts of his life and I m so inspired.

I want to make a film like this. Like Kevin Pang, a journalist turned filmmaker for this film. I want to write like Pang and I think I m already writing like that, although it’s in another language. 

When I see how Duffy is now, it really just  dawns upon me how sadness makes happiness. How happiness is built on a wound, of pain.

It seemed the more pain, the more beautiful you will turn out to be.

Beauty came from a depth of injury. There can be no other way .

Love this film and this chef. I m a fan!

I want to interview him. 

The story here:

http://graphics.chicagotribune.com/grace/

And this, one of my favorite lines from the story m,

“there is no running away from what you are.”

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整理

这几天有很多值得记录下来的事情。

之一。陈慧

Calvin Yeung分享朋友陈慧这则短片

https://www.youtube.com/watch?v=wMiYTgHOeiQ
她说了很多。

都是我可以共鸣的。光是喜欢辛弃疾的“那人却在灯火阑珊处”就是一大慰借。

安慰心房。

她说她就是需要写。写就是她平衡的方式。

有时候会很累。但明天还是需要写,还能写。

我在放工挤巴士的路上看。看着看着眼就湿了。

Calvin说,有几句话会说到我心底。真的。他怎么知道?

他说,有机会我们三个相聚一定很愉快。我说,时间到,自然遇上了。

这样的遇上让我觉得人生无所谓始终。我们就是在这一环和下一环之间。这辈子之内是。一辈子与前一辈子或往后那一辈子也是。不是受苦。是获得难得的人生,赚到了学习和洞悉的机会。

我会感激。

之二。Christophe Muller

访问这位大师,学到很多。

我很久没有因为一段访问而开心。

那天Muller说,踏入Paul Bocuse的前面两年,每天重复拔长豆的两端,做一些琐碎的事。

那天不曾想过放弃吗?

他的答案是:being a chef is not easy. You have to start somewhere. You can’t learn fast, you have to take time. This is not old school, in fact this is a legacy. One day when I m no longer cooking n have retired, I’ll b happy to look at how the younger ones have succeeded me.

我问他,什么最难教?

他说:techniques you can learn from the books, passion u may already have it. But it’s the taste n the perfect balance that is most difficult. How do u pass it on?

And How do u cook food that hits u on the inside? Cooking with emotions is v important.

我听到毛都站起来了。

最近这话听多了。不管访问的是谁,总说出一样的话。

我的感触是,我都是透过他、他、他看到自己。我只是让他讲出我心里的话,所以我会感动。

就像挑衣服。选工作。选味道。都是凭自己的喜欢所选。

那些都是借来看自己的镜子。

我想起王菲的歌:“风属于谁的,我借来吹吹。你属于谁的,我借来欣赏。”

你人生里的相遇,都是你有意吸引到身边来的。

之三。借uncle我的耳朵

uncle在公司里受委屈,无人可诉。看到我说了一堆。

我很开心。

他相信我。我借了耳朵给他,自己也收获了。

他说,写作的人,需要细腻。但像我这样细腻,对精神不好。因为会是一种损耗。

细腻的人,仿佛没有了一层保护膜,赤裸裸。

他说从我的文章看到了所写,写的是别人,体验的是别人,体验得太精准了。

所以我那么累。

我明白了。

就像一个演员演一个角色那么好一样。我就像水,也像是一个空瓶子,完完全全让别人填满,完完全全去感受了受访者的感受。

他说:“美眉,要学会粗糙,不要那么细”

因为他是过来人,他跟我分享了自己以前太急的状态,慢慢的他告诉自己要慢下来,要粗一点。

我知道的,人生就是要unlearn。

把一切的unlearn,learn to unlearn。

恢复最原来本然的自己。

我很喜欢这样的交流。你拿出生命的一些。我再拿出一些。交换,滋润,然后伤害好像就不那么深了。

之四。访问厨师

昨天访问了好几名厨师,很有收获。

最大者,就是再一次对餐桌上的充满感激。

我们谈不断上涨的价格,厨师一边得面对食材越来越贵的现实,另一边,餐点的价位不能上得太高。必须保持水准。

在两者之间拔河,很多的交战,但厨师还是愿意。中间面对种种挑战,但最终转化在餐桌上的,都是最美好的。提炼出来的,都是最完美的。

我真的很感动。那件事,没有热忱和美好的一份心,绝对做不到。

真的。

于是餐桌上出现的,不再只是美食。是心。我觉得自己能够看到。太幸福了。