A Chef's Challenge.
Why does nothing ever taste right when a chef isn't feeling right, even with the right recipe? Is this the barrier that distinguishes a top chef from the others? Or should it be like the typical food dramas which preaches on 心? 只要有心,就一定做得出好的菜式。If mental well-being is the key to the culinary acme, isn't it a little too volatile? *puzzled*
I shall strive to be inert to mood fluctuations, just so that food should taste better... Or would it taste blander? Oh well. How bad can duck rice taste anyway, one may ask? You really don't want to know.
On the other hand, good food makes one happy. I must learn to make good food, so that those who eat it will feel happy. =)