Comments on: Professional Chefs: The Chef as Artist

By: stephanie perez

stephanie perez — Tue, 30 Nov 1999 06:00:00 +0000

i love cooking and i want to be an artistic chef

By: Claudia

Claudia — Tue, 30 Nov 1999 06:00:00 +0000

Beautifully and aptly put, Jackie. As I said earlier, once a chef starts believing his own PR, that he’s an “artiste”, not a craftsman, is when he or she is headed into serious trouble. Having said that, I do believe that there are moments when the chef, a skilled and gifted craftsman, can transcend his craft and elevate it to art, and I believe MR actually addresses that in Reach. (I have to check the paragraph again, but I’ve been working around the clock and have been coming home too late to crash around the book cases . . . )

By: ...you can call me "Chef" Suzy

...you can call me "Chef" Suzy — Tue, 30 Nov 1999 06:00:00 +0000

PS: Come to think of it, a few years ago (before the CCA was even a twinkle in my eye) I stumbled across your book “The Soul of a Chef”, and I thought to myself “Hmmm…the title seems a bit grandiose – I sure hope this isn’t an autobiography, ’cause if it is, this “chef” guy must think he is one Big Swinging …”

By: Jackie

Jackie — Tue, 30 Nov 1999 06:00:00 +0000

Distinctions between art and craft are perhaps false dichotomy, but I agree with the notion that a chef who self-identifies as artist is immediately suspect. Masa’s story about the once-a-year customer reveals the soul of an artist. His absolute devotion to giving people like her (she obviously appreciates his craft) a transporting experience, reveals the a soul that is rare, whatever we may call it. Some chefs’ food, some writers’ words, are so clearly in service to their ego, rather than their craft or their product, that it interferes with the experience. This is not Masa. Thanks for great writing. Again.

By: ...you can call me "Chef" Suzy

...you can call me "Chef" Suzy — Tue, 30 Nov 1999 06:00:00 +0000

So Ruhlman: Is writing Art?

Considering that you are a writer who is is quite obviously — one might even say “obsessively” — pre-occupied with professional chefs, I am continually amazed at your insistance that cooking is not art.

You are just SO bound and determined NOT to cave on this “…cooking is NOT art…” thing, you are gonna defend yourself ’til the end of time!

Methinks the man doth protest too much! Hmmm…

By: elarael

elarael — Tue, 30 Nov 1999 06:00:00 +0000

I would say an artist is someone who puts their soul into what they offer the world in such a way that it is clearly evident and moving. An artist moves people with what they do. They stir the soul, which moves in resonance to something unspeakably fine in human nature that we all recognize, but can barely comprehend enough to be literate about.

Anyway, not knowing what something means doesn’t discount it’s evidently immense validity in the world.

This was Such an enjoyable post, whew. Luscious. Thank you ~

By: Louisa Chu

Louisa Chu — Tue, 30 Nov 1999 06:00:00 +0000

Ferran Adria is an artist, says documenta, “the most important exhibition of contemporary art, drawing attention from all over the world”
http://www.documenta12.de/aktuelles.html?&L=1

News courtesy of Alan Sytsma at Gourmet’s blog, Choptalk http://www.epicurious.com/gourmet/blogs/foodeditors/2007/06/is_food_art_yes.html (I also blog there.)

Alan reports that each day, two show visitors will be picked to dine at El Bulli. The exhibition starts Saturday, runs 100 days, in Kassel, Germany.

By: Nick

Nick — Tue, 30 Nov 1999 06:00:00 +0000

This (unchanged) from http://www.thefreedictionary.com:

Artist
1. One, such as a painter, sculptor, or writer, who is able by virtue of imagination and talent or skill to create works of aesthetic value, especially in the fine arts.
2. A person whose work shows exceptional creative ability or skill: You are an artist in the kitchen.
3. One, such as an actor or singer, who works in the performing arts.
4. One who is adept at an activity, especially one involving trickery or deceit: a con artist.

By: Nick

Nick — Tue, 30 Nov 1999 06:00:00 +0000

I suppose Bourdain would no doubt fall into the last category

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

he would trip drunkenly and collapse into the last category, slobbering incoherently that he didn’t do it.

By: ruhlman

ruhlman — Tue, 30 Nov 1999 06:00:00 +0000

James Marks, thanks for that very elegant description of the braise. The braise though is not art, but your description of it may be.

I’m with Chris exactly on this one–art changes the way you see.

Chef is a professional title. Is artist? Sculptor and painter are. Not artist. And anyone can call themselves a chef, but not everyone who calls himself a chef can cook. Chef means leader. I don’t know what artist means.

By: Simon

Simon — Tue, 30 Nov 1999 06:00:00 +0000

I read about Masa’s in Tony’s book and ever since then I started a Eat At Masa’s fund. It is on the expensive side for me but I know it’s going to be totally worth it. I especially love the fact that you can meet and interact with the chef – something you can’t you do no matter how much you spend at other restaurants. Great Post.

By: t-scape

t-scape — Tue, 30 Nov 1999 06:00:00 +0000

Marcel Duchamp used to take existing useful objects and present them as art. That line between an object having a purpose other than being admired precluding it from being art was crossed a long time ago. That’s why as time goes by, the attempt to define art become more and more overwhelming. Too many definitions have been challenged by now to really have a clear definition or standard.

By: Ed

Ed — Tue, 30 Nov 1999 06:00:00 +0000

I have a question…I am sure that they are not serving a huge number of covers @ Masa. How in the hell is he going through a huge piece of tuna like that? I’m confident nary a scrap is wasted, so what does he do w/ all of it?

By: brandon_w

brandon_w — Tue, 30 Nov 1999 06:00:00 +0000

Ed:

From the chapter posted:

“…(Masa’s tuna, the toro and the akami, the leaner part of the tuna, arrive frozen and are kept in a Thermo freezer, a serious piece of equipment Masa keeps at –87 Fahrenheit). ”

As for the art vs craft discussion, I think Chris Hennes hit the nail on the head.

By: Ed

Ed — Tue, 30 Nov 1999 06:00:00 +0000

Brandon,
I read that too, but that is a REALLY large chunk in the picture! Based on the knife he is using (no saw teeth) this looks to be at the very least slacked out, no?

Once it is slacked, should it be refrozen? If it is this pristine and his freezer is that cold, perhaps it is OK.

The predominant high grade tuna is frozen (so much for fresh only!) but it is a little suprising in this case.

By: RI Swampyankee

RI Swampyankee — Tue, 30 Nov 1999 06:00:00 +0000

I agree, Chris, but allow me to put a fine point on your comment. Chef is a profession but it’s also an earned title. Anyone can up and call themselves artistes, but all too often the people least deserving are the most likely to claim the title.

By: t-scape

t-scape — Tue, 30 Nov 1999 06:00:00 +0000

Well, it’s like the girl at an old job I had who felt the need to proclaim “I’m intelligent”. If you have to point it out, then you probably aren’t.

Bseides, “artiste” sounds dumb, anyway.

By: Tags

Tags — Tue, 30 Nov 1999 06:00:00 +0000

Art and craft are synonymous, just as love and pain are synonymous. It’s not apparent at first, but a close look reveals that love doesn’t exist without the willingness to endure pain for someone. Without this willingness, it’s mere lust or convenience. Just the same, art doesn’t exist without the willingness to endure the craft, and the repetition and tedium that go with it.

That doesn’t stop people from feigning “I love you” to get what they want. The difference is that people who call themselves “artists” often believe it.

By: Jennie/Tikka

Jennie/Tikka — Tue, 30 Nov 1999 06:00:00 +0000

I think what we’re getting at here is that defining “art” is nearly as difficult as defining “chef.” They’re both a little Tao-ist, meaning both something you can’t quite put your finger on. They exists but they are not something you can look at directly. You know it when you see it but that’s about it.

Perhaps the common ground they both share is they both represent something done exceptionally well, to the point of becoming something that engages us at all levels – including our sense of meaning and beauty.