“Skill and Perfection are results of repeated actions again and again until it is absolutely flawless with zero mistake, zero doubt, and no 2nd though is required where hands follows the mind in synergy”
Philosophy in the Kitchen
In today’s educated world, options are widely available which is resulted from availability of privileges and knowledge. Many people today have the abilities to study all the way to Master Degree and even PHDs attaining multiple skills as well as knowledge from the need to be able to Multi-task. These quality individuals today are better equipped if compared to the older generations such as Nesters and Baby Boomers who worked mastering only one or maximum 2 professions in life.
“So then what is lacking?”
Attitude is required to be a Master of a Subject, Topic, or Skill. Being able to do many things or multi-tasks does not mean you are effective and impactful. Attitude towards life long learning and not being easily satisfied are required to reach perfection. I myself are from this generation of Millenials that had the privilege of options and resources to study many things. I was humbled however when I decided to pursue my passion in Culinary to again start from the bottom at the age of 34 years old then in 2018. I took a big pay cut and then worked again in hotels and restaurants at operational level. Soon I found to be humbled by people younger than me whom were able what seems to be simple, but difficult to master such as cooking, mixology, stewarding, and so on.
After dedicing not to give up and continue to train myself working in F&B settings in Operations and Productions for more than 2 years, I have realised that many skills, knowledge, and stamina that I have obtained previously multiplies by a lot. I was able to plan effective steps in operations, handle crises well, and being able to jugle with extreme focuses at multiple tasks as well as careers. Somehow something within the brain has continue turning like a clock and this new profound mindset resulting from working in tasks based environment, under staffed, and under a lot pressure. Learning seems to be easy then! And I realise that culinary art that I picked up and continously to train has helped me to be more systematic, organised, and remove limitations.
For example by practicing sensory tasting for coffee for over years drinking thousands cups of coffee were able to allow me to identify the ingredients, sauces, and materials of anything that I eat.
Morale of this story is, nothing is ever wasted and being able to learn many things are certainly a privilege. However, we are not a master of our skills, attitude, and outcoms if we are not willing to repetitively train what we have learnt until to the point of perfection. One way to understand this concept, is by Mastering Culinary Arts professionally.