"As far as cuisine is concerned we must read everything, try everything, see everything, observe everything, in order to retain, in the end, just a little bit!"
... Chef Bernard Point, Ma Gastronomie
This was at the front of Chef Wayne Cohen's book "Cooking on the Line - from Food Lover to Professional Line Cook" which is a captivating, delicious read. Like him, I am a foodie who subscribes to the philosophy of ... being obsessed with thinking about, reading about, experimenting with, and of course eating food. If you do not take food, or cooking in this case, as all-consuming (forgive the pun) you are just not it, I am afraid.
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