Inspiration from Chefs (3 of 3)
Inspiration from Chefs (3 of 3)
I was hooked on Chef's Table after the first episode of season one, when we become acquainted with Italian chef Massimo Bottura, of the three Michelin star restaurant Osteria Francescana in Modena. While sharing his history, Massimo recalls when his future wife introduced him to the world of art and describes his impressions and reactions to what he saw in the museum. Moved by the experience, he tells of wanting to bring that aesthetic to his work. In essence, he stepped out of the familiar and was open to what this new environment had to offer. This was a turning point in his career.
It is a wonderful narrative of being inspired by an outside influence, and letting what you see and feel from that experience inform the work you love. But, keep in mind that this was after years of developing the skills of a chef. He had already grasped some of the possibilities of what he could accomplish with his reservoir of knowledge in the kitchen. This preparation made it easier to translate what he saw in a different arena into the culinary arts. He created a style and presentation for his dishes that was unique to him.
This brings to mind a term from nature:
cross-pollination (n)- "when something grows or is stimulated by the introduction of a different element." (www.yourdictionary.com)
Note that the introduction of a new element stimulates growth, but it does not eclipse, neutralize, or cancel out what was already there. If it did, we would be back at square one. We would just be imitating- or copying- what has already been done. Embracing a new idea requires an editing process; picking and choosing different elements from your inspiration source and translating them into your medium with the skills you have developed.
Cross-pollinating with new ideas gives impetus to grow and expand in new directions. It enhances our individual expression, enabling us to continue our creative journey.
Finding a path through the woods
I was hooked on Chef's Table after the first episode of season one, when we become acquainted with Italian chef Massimo Bottura, of the three Michelin star restaurant Osteria Francescana in Modena. While sharing his history, Massimo recalls when his future wife introduced him to the world of art and describes his impressions and reactions to what he saw in the museum. Moved by the experience, he tells of wanting to bring that aesthetic to his work. In essence, he stepped out of the familiar and was open to what this new environment had to offer. This was a turning point in his career.
It is a wonderful narrative of being inspired by an outside influence, and letting what you see and feel from that experience inform the work you love. But, keep in mind that this was after years of developing the skills of a chef. He had already grasped some of the possibilities of what he could accomplish with his reservoir of knowledge in the kitchen. This preparation made it easier to translate what he saw in a different arena into the culinary arts. He created a style and presentation for his dishes that was unique to him.
This brings to mind a term from nature:
cross-pollination (n)- "when something grows or is stimulated by the introduction of a different element." (www.yourdictionary.com)
Note that the introduction of a new element stimulates growth, but it does not eclipse, neutralize, or cancel out what was already there. If it did, we would be back at square one. We would just be imitating- or copying- what has already been done. Embracing a new idea requires an editing process; picking and choosing different elements from your inspiration source and translating them into your medium with the skills you have developed.
Cross-pollinating with new ideas gives impetus to grow and expand in new directions. It enhances our individual expression, enabling us to continue our creative journey.
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