Getting up in the morning, see the sun first strike the trees, arise my weary hair, gently walk into the kitchen and see in a glance, a lump of white fermented soybean cake covered in a green banana leaf, a pinch of white small anchovy, bean sprouts still packed in a white foam box in japaness named, green glossy bitter gourd, all are laying there calling.
Mind sliding to a resto trapped and stimulating how that four resources are becoming one or even four flagship dishes coming from an expertize touch of a never unwilling stop best master piece creation chef to keep and dedicating it proudly to its resto. That is what a chef for. Meanwhile the resto owner will take part into a well specified, fixing, confirming, and defined marketable dishes for a certain group of specific consumer and also simultaneously leading its ship to the proper dreamland port right away.
Preparing, Processing, Plating, is a unique cooking sequence, and the next adjacent step is, the very important thing, the consumer agreement to taste, to have and to pay for, I named it, Placement. Those 4P will become another untold story, sometimes need more an intuitive than a knowledge to describe further for those items, especially when facing to a giant brand deriving from an “incumbent” resto Tier 1 that serve the same dishes.
The most of important things above is that it is not always wise to tackle ourselves for the whole trinkets to create a master piece dishes, seeking the ideal ingredients, cooking in the “incumbent” resto Tier 1's way, which are utilized by couples of master chef, or even prompting to develop and completing the best marketing team squat first in the unwilling fiercely competition environments.
Those specific experiences can be learnt by everybody, can be done by everybody. ….but somebody will only could start it by its willing to start.
