Passion and continuity 

In the world of cooking, passion is fundamental, it is the fuel that gives you the desire to continue, to struggle, to accept even the small defeats found along the way. But we also need continuity. In order for passion to be translated into work, you must transform it into perseverance, sometimes even into doggedness. You have to walk, move forward, every day. No marathon runner can stop and win his race. He'll run some miles faster, some at a more controlled pace, but he still has to run, run all the time. When you have true passion, all this will come more naturally, often it will not even seem tiring, but just fun. Other times, you'll have to grit your teeth.

Cooking is commitment, effort, assiduity, tenacity. Not much will ever come out of those who give up. Cooking is tenacity, but then it is also fantasy, it is also emotion. Then there are times when inspiration wins, intuition wins, the idea wins that who knows how it popped into your head, you have to be good at grasping it. Sometimes that mysterious emotion can arise from the association of colors, or from a hypothesis of flavor.

That should be the spirit of cooking. We are not only thinking about the needs of a great professional chef, who moves for work using continuous commitment and the creativity he needs. We are thinking of those who cook every day, several times a day in their own home. If you feel passion, if you want a result to come out of your head and hands that will first gratify yourself and then the palate of those who will eat, then never forget how indispensable continuity is on the one hand and creativity on the other. With the usual recommendation, of course: knowledge of what we deal with and quality of raw materials.