Cooking means always thinkink to someone, otherwise it's just getting a meal ready
I was for many years chef de partie and executive chef in several restaurants of Como lake and Sardinia, after I choose to dedicate myself to private clients & events. I think that when people go into a restaurant and they choose what they want to eat, it's just an illusion. They never eat what they really want, but what the restaurant let them choose. People can ask me what they really desire, and I am happy to do it. And serve it. And leave as soon as I finish to let them join their guests. That's why I decide to work for private clients.