I always tell my cooks to “look up.” When they become too focused on details, they can miss the big picture—that what they create should give the customer both visual and gastronomic pleasure. It is easy to get wrapped up in the how and miss the why. I imagine that the same can be said about photography. The ability to capture the picture and augment it to appear perfect is only part of the skill. One must realize that the people who look at the image should be emotionally moved and experience pleasure in that experience.
One of the most important experiences that I wish for the cooks on the line at Dovetail is to see why this restaurant satisfies people and how it all comes together from the most basic to the most complex levels. All creativity comes from one place, but there are uncountable forms in which it may be manifested. Mine is cooking. Perhaps yours is photography. We both seek to communicate to others that which is within us that is uniquely us.
At Dovetail, the entire staff is enthusiastic about the creation of a wonderful meal. We strive for perfection, realizing that it is not only unachievable, it cannot be defined. My perfect might not be yours. What is important is that we are never satisfied. We want the customer to be as excited to eat our creations as we are about the creative process. I assume that photographers have similar goals; that they want their viewer to be as emotionally involved with the image as they were when they captured it.
Most very creative people, who also have technical expertise in their manner of expression, know that imperfection is just part of the process of growing in your art. It is through constant practice that you mature as an artist.
Vincent and I have sat for hours waxing poetic about chefs and restaurants, and artistic expression. Each of us will go to almost any end to express our creativity in our respective fields. One late evening, Vincent expressed a desire to spend a few days with us in our kitchen. I have heard this from friends after a few glasses of wine, but this time it was sincere.
We at Dovetail have welcomed people from many backgrounds into our kitchen so that they might better understand what kind of discipline and creativity is required to succeed in our environment. Usually we get people considering career changes, young people looking to see if the culinary arts are for them, as well as very experienced chefs who want to recharge their creative batteries. Rarely do we get an icon in another creative field who happens to be one of our best customers and a close friend. He was well aware that he had to commit to a 12-hour day, doing things that it would be difficult to define as fun. The kitchen environment is respectful; however, you are surrounded by 15 over-achieving cooks just looking for ways to make your life difficult. By the end of the night, your feet can feel like they are going to fall off. Vincent later told me that he learned a lot from those days, the least of which was about food. Rather, he told me how many parallels he found between his chosen creative endeavor and mine. (I also found it refreshing to be taught; I am so used to being the teacher.) Moreover, I think he was able to gain insight into the universality of the creative impulse and process, something this book is intended to provide for you, without the foot pain.
—John Fraser, Chef and Proprietor, Dovetail Restaurant, New York City, 2012