Dan Barber, Thomas Keller, David Kinch, and Michael Ruhlman, Creativity: Art vs. Craft, 2010 скачать в хорошем качестве

Dan Barber, Thomas Keller, David Kinch, and Michael Ruhlman, Creativity: Art vs. Craft, 2010

In lieu of a registration fee, pay-what-you-can donations can be made to C-CAP: https://ccapinc.org/donate/ Is cooking an art, a craft, or something in between? Dan Barber (Blue Hill), Thomas Keller (The French Laundry), David Kinch (Manresa), and writer Michael Ruhlman (The Soul of a Chef) had a hard time answering this during the keynote panel for the 2010 StarChefs International Chefs Congress. Barber came up with an apt analogy from when he visited the Prado museum. Velasquez’s “Las Meninas” was one of the museum’s most famous works, but they also had an entire room devoted to Picasso’s early days. Every day for more than a year, Picasso recreated “Las Meninas” as closely as he could. He only decided to put his own spin on the painting 30 years later when he found Cubist deconstruction and his own style. Perhaps a chef can only become an artist after repeating the basics over and over again. Keller came down firmly on the side of craftsman, comparing cooking to furniture-making or woodworking. Memory is the most important thing, Kinch said. When the diner is thinking, remembering, and learning (whether through emotional or intellectual cuisine), those are artistic traits. For the next decade, the chefs built up their followings even more with their distinct styles of cooking, and the industry continued to struggle with the question.