“In cuisine, in music, in sculpture, in painting, it’s everything. Either we like the gesture, either we like the hand, or we don’t. Me, I love it. It might be the sense I like the most. Maybe even more than the sense of taste. And this hand…if we want it to be more beautiful, we must work seven hours, eight hours, ten hours in the kitchen everyday. This makes the hand more precise, more accurate and more elegant. That’s the trick.”
The three Michelin star chef, Alain Passard of Arpege explains the fine-tuned sense of gesture in being a great chef. Advice, I think applicable to any creative and innovative practice: CULTIVATE THE HAND!
Alain Passard’s Ratatouille
From the Mind of A Chef, season 5.
Fruit Salad Image from: http://www.bonappetit.com/people/chefs/article/larpege
http://www.bonappetit.com/recipe/fruit-salad-with-thousand-flavor-syrup
The Hungry Philosopher 
[…] Our June 22nd dinner at l’Arpege began at least nine months ago when I watched the first episode of the third season of the Netflix series, Chef’s Table. As our trip to Paris approached, I watched it again with my sweet, Jim. I was fascinated with how chef Passard talked about the creative “gesture” as much as his status as the “maestro of vegetable cuisine.” I blogged about it in this post. […]
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