THE CRAFT OF COOKING

Talent is a word that inspires some and scares away many more. The word artist falls into the same category. In both cases there is an assumption that you either have it or you don’t, that talent and artistic ability are somehow part of a person’s genetic code, or any attempt to strive for either without that genetic code is outside of possibility. So and so is talented or artistic and all others are simply observers.

It is certainly true, for some unknown but often speculated reason, that certain individuals are gifted with a musical ear, perfect pitch, a creative eye, a unique ability to see what others fail to see, well developed taste buds, super sensitive sense of smell, or a gift for words but the question is – is this something a person is born with or is it something else. Can talent be acquired? Is artistic ability tied to a person’s environment? Can a change of environment lead to artistic inclination or visible talent in some way, shape, or form?

According to the BBC Science Focus Magazine:

 “Talent is not taught, it’s a natural ability to see or do something in a certain way. But skill is something that we have become good at and love doing but have been taught. It’s taken hours, days, weeks, months, years to master. It’s something that you get better at over time and that you desire to do and master.”

Ah…so here is the great equalizer – hard work. I have had ample opportunity to be around, know, and interact with several people with natural born talent that is hard to understand. Some of these individuals were able to channel this talent because they worked incredibly hard to make it so. I know a world-class pianist who at an age in the single digits was playing incredibly complicated classical work on a piano and throughout his life continued to amaze others and find a forum for his talent with some of the great orchestras of the world, but he worked tirelessly, every day (and still does), at making sure this talent continues to evolve. I have known athletes who perform at a level that is difficult to comprehend. They have a natural inclination to be great at their sport(s), but only find the rewards because they practice, practice, and practice more. I doubt there is ever a day that Tiger Woods doesn’t swing a golf club, Simone Biles doesn’t work on her technique, or Josh Allen doesn’t work on his arm strength and accuracy. I have also been around people with a natural talent inclination who fail to invest the time to bring that talent to fruition. So, what good is talent without effort?

So, this brings up another consideration. Is this ubiquitous thing called talent (as we recognize it) really “skill”? Is the talent that we observe just an inclination that everyone possesses that results from a commitment to work at it? Of course, as a cook, if you have finely tuned taste buds or olfactory senses you are in possession of something that can’t be taught or developed through hard work – you either have them at that level or not. If you have perfect pitch as a musician, then you own something that can’t be taught or developed through hard work – you either have it or you don’t. However, this doesn’t mean that you are stuck without an opportunity to become a great cook or chef, or an accomplished musician. Through hard work, real commitment, and persistence you can find you signature taste or your musical voice.

When hard work is combined with natural talent then we all admire something that is other worldly. There are only a few Thomas Keller’s, Jeremiah Tower’s, Alice Water’s, Jimi Hendrix’s, Whitney Houston’s, Michael Jordan’s, and Caitlin Clark’s. However, there are countless other exceptional athletes, chefs, musicians, writers, painters, sculptors, and builders who excel at their trade and shine above everyone else who is satisfied with “good”. These people are CRAFTSPERSONS – individuals whose determination and hard work compensate for any lack of natural born talent.

So, in the big scheme of things – talent is not the road to accomplishing great things – hard work is. I have written in the past about the 100-hour rule (not to be taken literally in all cases) that points to the fact that anyone can become reasonably proficient at nearly anything if they are willing to totally dedicate themselves to 100 hours of focused work at it. Shoot basketball free-throws for 100 hours over a period of a month, never drifting away from the right drills and staying focused on consistent hard work – you will become better than most everyone you know at free-throws. If you invest 100 hours working at the grill station in a restaurant, focused on cooking steaks to various degrees of doneness, staying totally focused on technique and putting in the work and at the end of that time you will be as good, if not better than most every other line cook you know at grilling to specific degrees of doneness. Invest 100 hours on scales on your beautiful Fender Stratocaster guitar, dedicating yourself to proper fingering and pick work and at the end of that time, you will have perfectly callused fingers and be able to rip through guitar solos better than most other amateur guitarists that you know. It works if you work.

So, fear not. If you are willing to do the work, cognizant that it takes time, unafraid to make mistakes, and focused on where you will wind up, then you too can become great at nearly anything. Hard work will lead to competence and competence to confidence. Those individuals who are confident and competent are craftsperson’s to be admired, just as much as those with natural born inclinations to being world-class.

Always remember – Jimi Hendrix slept with his guitar – it rarely left his side; Tiger Woods plays golf constantly; Michael Jordan threw 100 free throws before every game he played; Charlie Trotter was in his restaurant kitchen always working on something new; Lionel Poilane, still regarded as the best bread baker in the world long after his passing, made tens of thousands of loaves before he felt that the technique was right. Even the most naturally talented had to work at their craft with reckless abandon.

There is hope for all of us.

PLAN BETTER – TRAIN HARDER

Harvest America Ventures, LLC

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About Me

PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.

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