Creativity requires perviousness and a deep desire for
knowledge, both outside and within oneself. If the outer knowledge
comes from undivided attention and actual insatiable interest for
the world, for people, for history, for the present and for the
future, the inner knowledge is based on a constant process of self
analysis and interrogation, meditation and reflection, on
understanding and interpreting the outside world, giving meaning
and identifying feelings, instincts, and emotions.
Knowledge and research boost creativity and tune up intuition.
Creativity instigates freedom! The absence of prejudice and the
ability of believing without ceasing to question are vital for
developing creative thinking.
The cuisine expresses different moments of knowledge, learning and
reflection, and expresses not only the evolution of technique but
also the maturity, personality and soul of who creates it. We could
say: serve me what you cook and I will tell you who you are! A dish
is the language of who creates it, the dialogue between the chef
and the patron.
Creating is an act of freedom with infinite possibilities of
expression. Inside the kitchen, ingredients, techniques,
technology, recipes, elaborations, and concepts serve creativity,
in a world of infinite possibilities. A dish can take us on a
journey to places, landscapes, times and stories. It can make us
laugh or cry. It can get us to actually know a certain food,
intensifying its flavor and texture or it can reveal a completely
new dimension of a food we thought we knew, using the technique,
technology , and/or unprecedented combination of flavors, making us
see further ahead and arising perceptions, intimacies, feelings and
emotions.
Whenever we think and reflect, a double phenomenon of perception
happens within us - at the same time we feel and acknowledge a
certain frame of mind, we come across a random outer landscape that
intersects our inner landscape. I see this intersection as the most
accurate result of interpreting the seen and sensed reality.