"I think that there are three types of chefs; artisans, artists, and a special few. The artisan takes time to perfect things—not looking to create something new, looking to create it better. There's a beauty in spending a lifetime learning how to make the best apple pie. Then there's the artist that says, "**** the apple pie, I want to make something that takes you on a journey." The special few that have the technical foundation to be artisans and that are just inherently artists—those people change our perceptions of making food."
-NYC chef Michael Psilakis on not having formal chef training in a recent interview. [SE]