Sublime

What Ray Kroc understood at McDonald’s was that the hamburger wasn’t his product. McDonald’s was

“Inspectors must, of course, be physically sound. They must have an exceptional sense of taste, and this must be educated enough to recognize if a chef has taken shortcuts. Or worse”—Arnaud’s expression became grave—“if he has been cheating.” He paused to let this horror sink in. “Disguised dishes,” he said. “Cod masquerading as another fish under

“People can feel perfection.”

A wonderful, simple lunch. Nothing to it, really, apart from excellent ingredients and a chef with the confidence and good sense not to muffle their flavors with unnecessary sauces and trimmings. Leave well enough alone, serve plenty of it, and respect the seasons is his formula. When truffles are fresh, serve truffles; when strawberries are at the

F. Dick makes a good one for about twenty-five bucks.

first published 1872) and Camille

establish a regular rhythm for giving praise.

Without learning how to work, and work clean—meaning to do that work with economy of time, space, motion, and thought—they can’t cook professionally.