The Art of Ego in Culinary Mastery

Understanding Ego in the Kitchen

Ego is such a weird word. It’s defined as “a person's sense of self-esteem or self-importance.” Not too shabby a connotation, but wow, we go straight for the negative, don’t we? Your ego drives you, especially as a creator. Many will say there’s no ‘ego’ involved. But honey, how can you push yourself further without that little nudge of self-importance? It’s really not a bad thing.

The strive for perfection can be crippling. Any creator can lose track of time, caught in the web of analyzing their next move. For chefs, the good news is that with each self-critical thought, their dishes get better.

Transformation Through Ego

I’ve witnessed this firsthand. I’ve seen entire Amuse Bouche presentations transform from a cute little cigar and macaroon into a masterpiece of little trinkets. You know I’m talking about you, MasterChef Letizia Vella. I’ll start with Chef Letizia to break the stereotype and spark a conversation about ego with a woman. Just because we believe in equality doesn’t mean we don’t deserve the right to ego too. Plus, she’s an absolute icon in my view.

Chef Letizia Vella

If Chef Letizia wasn’t fueled by that self-esteem and belief that she could do it better, we’d still be dreaming of what ifs in her first Attard restaurant. The same can be said for many chefs, especially in a field often dominated by ego-filled men. And I’ll reiterate, this isn’t a bad thing in the scenario we’re discussing.

Influential Chefs and Their Ego

Some chefs I admire are powered by self-esteem: Chef Anthony Bourdain, Chef Thomas Keller, Chef Heston Blumenthal, Chef Letizia Vella, Chef Jonathan Brincat, Chef Steve Scicluna, Chef Victor Borg, Chef Clint Grech, Chef James Schiavone, Chef Andrew Vella, Chef Paul Buttigieg, Chef Andrew Borg, Chef Robert Cassar, Chef Marvin Gauci... oh, and so many others! I’ll make it my duty to celebrate them at every turn.

The Art of Ego is powerful when tamed and focused. It can sour in a kitchen, leading to stubborn behavior. Any chef with a good strategy and devoted passion will always check their attitude at the door. The kitchen can get heated. When emotion, passion, and the strive for perfection are all in play, boy, we’ve all had our moments when tensions rise.

The Diner's Perspective

So, to the diner, whose ego sometimes suffocates dining service: remember, this live performance meant to nurture you is prepared by working hands. Their technique and plating are displays of their art, driven by ego.

Quite frankly, bajtra is an entire run of ego—my own. It’s driven by the presumption that my opinion means anything. My taste levels are worth following. My self-importance tells me I trust my judgment enough. My self-esteem picks at every word to do a plate justice based on my understanding of this art.

Embracing the Art of Ego

We are ego. Ego is us. It’s not bad, nor good. It’s just a fact. The only thing we can do to domesticate the Art of Ego is to nurture it. We must ensure it’s rooted in passion and integrity.

In conclusion, let’s embrace our egos. Let’s celebrate the drive that pushes us to create, innovate, and elevate the culinary scene. After all, isn’t that what being a chef is all about?

So, what do you think? Is your ego helping or hindering your culinary journey?