Straight away I think about Jiro Ono.
I think it really might be possible to discover new things and catch the details better after cooking for over 70 years.
And it might need the greatest insight to improve on the simplest things.
I really dislike comments about cooking "its so easy to do" about a chocolate cake or lemon tart, or a simple soup. Yes its easy but to do it really well, is as hard and take as much time as you wish it to be. Depending on the level of understanding the maker posess.
Originally Posted by bieniek