The Art and Science of Cooking

From an instructor at the Culinary Institute of America:

Cooking is an inexact science, and this is where the art comes in. You've got standard ratios that work up to a point. There are always variables, as far as: Did you cook all the roux out? How high was your cooking temperature? How much evaporation did you have? How much did it reduce? You have to take all those things into account, and see what your final product is, and figure out how to fix it. You have to be not so stressed out or under pressure that you can say "I know it's not right and I need to fix it."

"You can't ever send a product out if it's not right," he continued. It doesn't matter how busy you are - your reputation is on the line every time you put a plate out. If you send it out hoping they won't notice, then that's the kind of chef you will be all your life.

"So. Start. Good habits. Early! Do it right. Take your time."

As Tom Peters would say:

EXCELLENCE. Always.
If not EXCELLENCE, what?
If not EXCELLENCE now, when?

Excellence is not a goal - it's the way we live, who we are.

What's up at your place, excellence-wise? Are you content with the same old, same old? Is is good enough? Or are you pursuing excellence?

Strive for excellence - ignore success.