GUEYS CHEF EDMUND CICANS. I think a great chef can be many things. I mean, as far as technically, I think a great chef has a reverence for tradition, for history, and is able to interpret it in their way, respecting the tradition, where it came from, but giving it its own accent, which is not a copied accent, which is not a contrived accent or seeking to be different just for the sake of being different -- or to be the guy who discovers something because hes apt to discover. Somebody that just discovers things, that just makes trends happen. Not the second guy on the train -- the first guy on the train. These guys are the ones -- and there are a few of them that are so passionate, I think they get lost in the shuffle because theyre so involved with their head down and doing their thing that a few other people that are a little wiser see it and become discovered for their incredible creations, where theres just this artist somewhere that came up with this new way of cooking or new way of thinking about food. I like that. I like the basics. Having your feet well grounded in basics and fundamentals, yet your head is ready to open, and willing and able to go wherever you want with it. I think thats the mark of an artist.
Posted on: Sun, 10 Aug 2014 14:53:31 +0000
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