FOCUSING ON THE FOOD AND NOT ON THE EGO OF THE CHEF
Because we are entering the new culinary season and our eyes will see many new things and many our palate will taste, I am sitting and “koutalometro”(counting using a tea spoon) as my grandmother would say the emerging summer memories. The sweetest and strongest was that of the cook at the restaurant MAZI in Syros. I’ve been noticing her for two full days, I felt her temperate walking as she was carrying alone the shopping for the everyday cooking. After I tasted her food, meaningful, substantive, soaked with scents of the Cyclades. Many dishes acrobat on a dangerous balance in putting together strange materials, but while swallowing the last bite you know that the finale is magically completely successful. Note her name, she is called MARIA KRINA and whatever she touches reflects the enthralling scintillating energy of the person who feeds people with the distinctive passion for food and not with one’s ego. I am writing this as we enter into the new culinary season and there is great risk to savor again food focusing on the ego of the chef! And that in other times might have been exciting but now it is not the “substance” of the times we live in …