The problem I have with being a chef is that it draws a line between us. We should all be chefs in the culinary sense. We are all human because we lit a fire and cooked over it. We eat to survive.

If it tastes good, great. If it looks good, great. But all that really matters is that the food, at it’s core, is giving us the energy to grow. Nourishement. Somewhere along the line we forgot. And now it’s all about how pretty it looks, how balanced the flavours are. How neatly you tuck your napkin on your lap and if the cutlery is stainless steel. And that’s cool, but not without first understanding where we came from. Because I’m not sustained by the concrete jungle; seeing through the veil. Not sustained by the culture we’ve created. And we can talk all day about how it’s silly and this should change and that should change, but until you fundamentally address the problem and start to participate in a different way of doing things, I’m not invested in your words. I say this for myself: wish it was easier for all of us to be honest. I’m really trying to be. It’s not an idea, it’s a feeling. It has to be. And I can’t bring it to you in conversation so I started this prawjeckt. This isn’t a buisness, it’s a parallel path. It’s the paradigm shift and the old scientist wagging his finger as the young ones rip the pages out of the textbook. Aye aye, captain. Not special, just neccessary. Change is. And it’s time to change.