86 influence.

There comes a time in a cook’s life when it becomes paramount to define one’s style. No, I’m wrong, not just a cook’s life…anyone’s life. Whether you write, paint, spit rhymes, or sculpt— nobody is going to give a shit about what you do if it’s already been done.

Modernity has become obsolete. In my very first blog post, I wrote that you can’t do anything that hasn’t already been done. I have since made it a goal to prove that statement wrong.  My new theory is that when you diminish outside influences, only then can an original idea be produced. My favorite thing to hear from artists is that they can’t really explain their own style. This is because that style is their own.

I propose that we stop looking at other cooks’ food. Quit staging at restaurants. Cease reading my blog. Put that book down that is telling you to do it someone else’s way. That is the only way to reach true modernity. This is, of course, a message to the advanced professional and not the novice.   We must remember that craft becomes art when we make it our own.

Being neoteric isn’t everyone’s thing. When it comes down to it…art is hard. Hunter S. Thompson woke up one morning and all of a sudden forgot how to write. Look at Gray Kunz. ‘Nuff said.  The truth of the matter is that a creative peak is just that. And once you peak, you know what comes next. So why not extend the journey to the top as long as you can?

“It is better to fail in originality than to succeed in imitation.” – Herman Melville

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