At first, it's a memory from childhood.
Mom's food, favorite family restaurant or cheep street food.
We eat because of need of survive.
When I start working at restaurant, it's about perfection, precision and how to make client happy.
I never create any dish, I execute, so technique on detail and flavor is more important.
But food is another form of art.
Back to Teacher Hsu, any art must have a story behind.
A good recipe is tasty.
But a great recipe is delicious and has story behind.
Who doesn't love a dish with interesting story?
So what does the dish try to tell you?
why we select such ingredients?
why we use such technique?
why cooking in this temperature?
why?
Chef Andre Chiang has his philosophy behind the stoves.
It somehow answer those question in his book octa-philosophy.
But as most of philosophy class, it's not that easy to understand unless you walk through similar process as him.
Chef Andre has his interpretation for cooking
What will be mine?
I am still searching and the more I work more confused I am
Maybe at the end of the day, all those flashy technique, instagram photo and tiktop videos are never the focal points.
Maybe the best food, is someone cooked with passion
to whom about to eat
about the ingredients
about the terroir
about the history
and it's fucking delicious and fun
