“In the mind of a chef”
Rediscovering the soul of cooking: a message for future generations by Chef Alberto.
In today’s culinary world, technical mastery has never been sharper, and dishes are executed with scientific precision, visually stunning, and flawless. Yet, in this race for perfection, the emotional connection with food is often lost. Future generations of chefs must remember that cooking is not just a performance of skill but an act of storytelling. It’s about creating flavours that awaken memories, dishes that speak of tradition, and experiences that linger long after the last bite.
As you refine your techniques, never forget that the soul of cuisine lies in its authenticity. Let your food reflect who you are, your roots, your creativity, and your passion. Don’t be afraid to let simplicity shine or to embrace imperfections that make a dish human. The future of cooking depends not only on innovation but on preserving its heart, where a plate carries a story, every flavour sparks an emotion, and every meal creates a connection.
by Chef Alberto
cooking is a craft, i like to think, and a good chef is a craftsman-not an artist. There’s nothing wrong with that: the great cathedrals of Europe were built by a craftsman-though not designed by them. Practising your craft in expert fashion is noble, honourable and satisfying
Anthony Bourdain.
In every art, great refinement consists of synthesis and simplicity.
Gualtiero Marchesi.
Clearly, one must draw from tradition, but it must be forgotten without, however, betraying it through negligence or a refusal to acknowledge it.
This is how one becomes a chef without prejudices, an anarchist who, in composing a dish, respects only the law of balance imposed by nature.
nine out ten english chefs have their names on their chests. who do they think they are? they’re dreamers. they’re jokes. just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. we all wear blue apron in my kitchen because we’re all commis, we are still learning.
Marco pierre White