One must cook a piece of meat a thousand times before one begins to truly understand it.
I always say this to the young chefs and mean it: The customer is excited, he says you are an artist, but we are not, just craftspeople with a little talent. If the chef is an artist, he doesn’t succeed. Why? Because he is inspired today but not tomorrow. We cannot do that.
When you find a waiter who is a waiter and not an actor, writer, musician or poet, you've found a jewel.