If not, I've added it below (scroll down). Food can be the same, can't it? Now I'm not saying that food should take forever to prepare but it is certainly true that experience counts.
A couple of years ago, I was at 3030 Ocean restaurant with my old dad, and he ordered Chef Dean Max's lobster bisque. He ate it in silence, well, apart from a lot of appreciative noises, and then called over the waiter.
"Young man" he said, because everyone is young compared to my old dad "I have traveled throughout the world and eaten at some of the finest restaurants. But I have never tasted a lobster bisque which could even compare to this. My compliments to the chef".
Some time after that, as the 3030 webmaster, I was lucky enough to get a copy of Dean's recipe. I glanced through it and it didn't seem too difficult. I looked through the ingredients list and saw the item lobster stock, see the next page. I knew then that I would never, ever make that soup. The lobster stock alone took hours and hours and hours to prepare. Plus it needed to simmer for hours and hours and hours. Then, before using it in the soup, you had to leave the stock in the fridge for hours and hours and hours so that the flavors could mingle or whatever it is that flavors do in the fridge.
Now I'm sure that Dean can make an absolutely stunning omlette in just a few minutes. But, like Picasso, it's his many years of experience which allow him to do it. (I can't even break eggs in that one-handed cheffy fashion).
Oh, the reason I'm writing about this is because, yes, it doesn't JUST apply to drawing and cooking!
The story of Picasso's napkin
Picasso was sitting in a Paris café when an admirer went up to him and asked if he would do a quick sketch for him on a paper napkin. Picasso politely agreed, did a quick sketch and handed back the napkin — but not before asking for a rather large amount of money. The admirer was horrified: “How can you ask so much? It only took you a minute to draw this!” “No”, Picasso replied, “It took me 40 years”
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