Dan looks as smart and skilled as many successful chefs, but the calmness and wisdom that he talks about come from his constant inquiring heart.
"What's new? What's good? What's diffrence?"
When you want to find the best taste, you have to find the best raw materials, and when you go back to the source, you need to find the best farming method. It is logical that Dan became the main advocate of the "Farm to table" movement. His laboratory and restaurant are located in the valley farms surrounded by mountains. "Blue Hill" has become the carrier of this idea. All this makes him more than a chef. His conversations with farmers in the field about how to grow multiple grains show his understanding of the farm symbiosis system. Regarding how to return fertility to the land, Dan advocates the use of crop rotation. , so that the soil is rich in microorganisms and fundamentally ensures the deliciousness of grains and vegetables. At this time, he becomes a thinker and practitioner who cares about ecology and the environment and the future of mankind.
More intoxicating than the idyllic setting at sunset, are the seasonal fruits and vegetables from the fields on the table, and the thick and juicy veal. By cultivating new flavors to create a new dish, it begins to change people's eating habits and make people aware of where their food comes from. "Getting through with nature" is a very special experience.
When he gives orders in the kitchen, he will privately admit that this chef's temper is also the internal language of the kitchen that he learned during his apprenticeship. I was very impressed by Dan's interrogation and reflection on his own life.
" The kind of drive and investment that is dedicated to what you do is the most expensive, and what is the cost? "We don't know what's the driving force behind this expensive, no-cost effort, the thrill of being immersed in the challenge of failing the next dish, or the addiction to the tightrope walk of a culinary career? Maybe it's just him. One sentence:
"Isn't our life just to fill one blank after another?"
Sure enough, cooks and gourmets are often philosophers of life.
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