Story of Food Adventurer

For years he has been a chef, listening to the pots, measuring spoons in hand and perfecting recipes.
His role was to provide consistency to his customers and he believed cooking was based on precision and rules.

However, one day he noticed that the food he was making seemed a bit bland. He realized that the problem wasn't with the taste, but with the way he was presenting it.
It all started with a comment from a regular customer: "I wish the chocolate was richer.
" "More cheese would be great," another customer said with a smile.
At that moment, a small spark lit within him. Even for the same dish, different people have different tastes.
Without acknowledging this, it is impossible to provide true satisfaction.

From that day on, he began to break away from the confines of a "fixed recipe" and seek out a style that caters to each individual customer.
One day it's a generous helping of chocolate to satisfy the sweet tooth, another day it's a bold uptick in cheese to satisfy the salty lover.

Having been trained in traditional French culinary techniques, he found this free approach refreshing and liberating.
But it gradually led him to ask himself a new question: "Do we really need to be tied down to a recipe?
What is the essence of cooking?’ He came to understand that cooking is not just about technique, but about emotion, story and individual taste.
He said that cooking should not be confined to one framework, but rather should be seen as something with infinite possibilities.

Thus began his journey as a "food adventurer" rather than a chef, with the goal of trying new combinations of ingredients and learning about cultures and people's lives.

Now, each dish of his food is different and tailored to the smile of each customer.

“For me, cooking is not a set recipe. Cooking is a conversation, an adventure.”
With that, he sets off on his next journey.

Our journey at COFFEE AND TOAST continues.