02-05-2013, 12:35 PM
That's a pretty good analogy, Todd (only chefs make more money than we do!)
A chef doesn't know how to make every dish in the world -- but a true professional will, when confronted with something new, use the knowledge he/she already has to create a very passable interpretation of the original recipe, with a personalised twist.
And in a similar vein, sausages and chips are fine for a quick family dinner but I wouldn't serve that up to visitors. If I'm going to share my food with others, I want it to be well prepared so that they can enjoy it and leave feeling satisfied.
A chef doesn't know how to make every dish in the world -- but a true professional will, when confronted with something new, use the knowledge he/she already has to create a very passable interpretation of the original recipe, with a personalised twist.
And in a similar vein, sausages and chips are fine for a quick family dinner but I wouldn't serve that up to visitors. If I'm going to share my food with others, I want it to be well prepared so that they can enjoy it and leave feeling satisfied.
It could be worse