Like the rest of the world, I’ve been wowing over photos of the plates from The World’s 50 Best Restaurants in 2017. The thought that fills my mind is where does this notion that chefs are not artists come from? Take a look for yourself – I’m sure you’ll agree with my viewpoint.
There’s so much to the stories behind these plates: how many artists in real life have to consistently perform to such high standards with so many variables (produce, suppliers, staff, time constraints, budget constraints) affecting the outcome?
And it’s not just the highly structured plates like the one above from Amber in Hong Kong that take your breath away. The more free-flowing plating of ceviche from Astrid y Gaston are just as gorgeous. Even the monolithic beef chop from Asador Etxebarri couldn’t have been plated more beautifully.
Maybe your plates are not (yet) there on this list, but I hope you truly appreciate what you do as a chef.
It’s part of my mission here at Love Letters to Chefs to make you see the value in your art. I feel truly privileged to serve such a talented bunch of people!