"A master is often considered a specialist, not a generalist — but I disagree. They are defined by a specific perspective, which they have hone through weaving together many threads of experience and craft.

The richer their experiences, the richer their perspective.

"Japanese chefs are now cooking almost every cuisine imaginable, combining fidelity to the original with locally sourced products that complement or replace imports. When they prepare foreign foods, they’re no longer asking themselves how they can make a dish more Japanese—or even more Italian, French or American. Instead they’ve moved on to a more profound and difficult challenge: how to make the whole dining experience better."

(via this WSJ story on Japanese cuisine)

To know what’s better is to choose where you stand."