I'm a very diverse culinarian, I constantly change and throw ideas to make the dish I create better for the customer first, and then for my own ambition. This to me is what drives me to make every bite of my food better than the last..
The adrenaline, the ideas you come up with at the last minute. You are a Chef, and are constantly testing the boundaries of your skill set. I want to be a better at my skill then the previous day. I also like to interact with my clients, I love being asked questions, they don't intimidate me..they make me stay on my toes, and make me constantly knowledgable about food, and the techniques I've learned throughout the years.
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