It's not the photographer,
alone,
who makes food look soooo good,
the Chef feeds him,
beautiful specimens,
each,
with a unique professional talent,
and taste is probably,
one of the most highly subjective things,
I know,
there are standards,
origins and roots,
personality traits and how you were raised,
excetera,
most of my siblings are amazing cooks too,
there's a certain way of looking,
at each flavor individually,
and then the combination,
knowing that it will work or not,
alone together with many,
just in your mind.
then your hands,
add some brain power,
a magic heart,
use your taste BUDS,
add an unexpected ingredient,
PRESTO - Magic Kitchen!!!

Putting the ingredients together,so that it will taste good for the masses,
not just for you,
even though it is for you too,
a lovely reward in sharing your skills,
you appreciate the depth of flavor,
more than anyone else could,
the love and thought in there,
not because they don't have the same level,
but because we are all so,
individual,

But the best chefs,
in my humble opinion,.
study preservatives,
and avoid 'em
study as much as they can,
sources,
herbs and cuts of meat,
oils and fats,
I know it matters to me,
where it comes from,
whether it's from VERMONT,
or around the world,
I want to know the story,
and how to cook it even,
super cheap stuff,
learn about cultural influence,
like familial influences,
America's Test Kitchen got it right,
know your BEST practices,

We know our tastes completely,
appreciate & know about others tastes as completely as possible,
they totally understand how it works,
it's how their mind ticks,
miraculously inventive,
with a few new things up their sleeves,
yeah takes on traditions,
TwIsTs they say,

Can be classy or catastrophic,
or somewhere in the middle,
and people aren't going to eat,
the catastrophic ones,
but if they know all the different recipes,
what can and cannot be substituted,
or added,
like the right herbs,
for example,
a dash of this,
after that,
or what could we leave out,
savory or sweet,
or both,
whether you can use this cheese or that one,
or many,
what are they like cold,
what are they like at room temperature, how should they be heated,
is it best to use it fresh,
what you can make on a dime,
how about a bottle of vinted wine?

I could go on but you get my point,

I put things together that no one else has,
true art,
and I think bingo!
Brilliant!
And I'm happy to report
that others believe this,
others that I trust,
feel that I can do this,
miraculously perfect,

No real failures,
because everything is learning,
and my mind is always yearning,
in the dollars I am earning,
a real blessing should be shared,
I am always eager,

To learn more unknown,
helpful,
ingredients to life.