diamonds in the rough

I am in firm belief that the business of a Cook is often highly misunderstood and downgraded by the general public. The business of being a Cook is regulated to preparing sustenance to provide nourishment to the masses; a simple one dimensional craft. At best, the Cook is thought of as an artist that creates beauty on the plate and for the palate. However, the role of the Cook is multifaceted and goes beyond the tasks of transforming raw ingredients into food or a blank plate into an artwork of sauces and garnishes.

For a Cook to elevate themselves above the plain of machine like operation they must excel in several fields of knowledge. While the basics of all culinary studies is devotion to a craft there is more to be learned and understood. The Cook must first understand the fundamentals of their craft and then go on to learn the fine points of artistry, the teachings of science, the past - anthropology, environmental concerns and causes, grace and hospitality, and so much more.

The business of food and cooking is constantly evolving, the Cook must be devoted to the ever continuing pursuit of knowledge to better themselves in their trade. Thus, like the diamond, greater brilliance is achieved with more facets.