Culinary Artists by Susan Campbell Aruba’s ongoing love affair with fine food is reflected in the vast amount of culinary talent that flocks here from all over the world. But what separates a good chef from a great chef? Many things.
It takes much more than talent in the kitchen to become a great chef. There are many personality traits and solid work skills that are inherently important to becoming a success in this profession. Though creativity, imagination, artistry, and a proclivity for risk-taking are all part of what separates the wheat from the chaff, there’s also a great need for patience, persistence, and determination to succeed. It’s a very competitive arena. A good chef must also be a good teacher, trainer, and often a mentor to lead the next generation of culinary talent into the spotlight. And they must be budget conscious as well. There’s seldom a time when the sky’s the limit for exotic ingredient purchases, so they need to be resourceful and learn to work around limitations without compromising on quality, creativity, or consistency. It’s a tough balancing act.
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A great chef is often also keenly in touch with the emotional appeal of food. They know that flavors can stir all the senses, rekindle a fond memory, transport to another place or time, awaken a buried longing, or satisfy a deep craving. They should be able to tap into their own emotional vault in order to recreate these feelings in their creations and share them with others. On Aruba, the culinary talent comes not only from this island, but also from all over the world with the food offered spanning more than 90 different nationalities! And though each individual chef brings their own background and experience to the table, one thing the great ones all have in common is a burning passion for their craft. Let’s meet a few of this island’s best… !
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