When a young chef starts cooking professionally there is so much energy and excitement due to the abundance of new knowledge. Each technique, each dish and each ingredient all have a part to play in the meal. It becomes about how much flavour and texture you can build into the dish, adding value through what you have learned and how it will surprise and delight the customer.
In my experience this also has an adverse impact. In the attempt to create something memorable the plate becomes cluttered. Too much garnish, too many flavours, too busy. Suddenly there is no hero ingredient to shine through and the dish becomes cluttered, which in turn confuses the diner.
It took me 10 years to work out what mature, wiser chefs had known for many years. Less in more.
Often, it’s not what we add to a dish that makes it great. Its what we choose to leave off. True authenticity comes through being confident with what you present. Ensuring that you have done one thing to the best of your ability….and eliminating the confusion and distractions.
I remember enjoying a simple meal many years ago in the Greek island of Corfu. Sun blushed tomatoes, hand made feta and olive oil straight from the vat. Each item simple. Perfect. Pure. Uncomplicated.
Are there elements in your life that are too cluttered? Too busy? Overwhelming?
What are you leaving off your ‘plate’ today?
Stay Hungry
- Glenn