Truly love? I'd say its even less than that, and of that 90% many of them cook for a living, for various reasons. I'm one of the former, I've come out of retir

Truly love? I'd say its even less than that, and of that 90% many of them cook for a living, for various reasons. I'm one of the former, I've come out of retirement as a chef twice, I did Agriculture because I wanted to see it from its entire process, because I can't be happy (or at least not have a massive sense of wanting inside of me) not being around food in some capacity. I thought IBM's food safety would be a good compromise... but, then here we are. I'd say the US as a whole has a consume-only relationship with food, which skews the entire paradigm and leads to a disastrous logistical nightmare that entails losing 50% of all food produced. There are enclaves of Food hubs in the US, but its relationship is not one of wanting to create but to be served by those who do, and it ranges from: immediate gratification to being a status symbol. And most who do work in said Industry, and they may even have a culinary schooling background, don't love food but instead love the lifestyle it can offer--Bourdain sadly, but accurately, highlights this in Kitchen Confidential and several of his series' about the hard boozing, drug-addled 'chef life.' I'm glad to say I got over that very early on in my first phase back as a University student. Whereas in much of Europe (excluding places like Germany and UK), and from what I've seen in parts of Asia outside of China as well, food is the basis for which to take a break and unwind and enjoy the simpler pleasures of Life. Sitting at a table with friends and family is the reward for a day's work, and justifies why you even get out of bed. Dinner lasts hours after the meal has taken place as you converse and entertain each other. To my surprise Swiss cusinese is essentially just party food, meant to be shared and interacted with and if you are lucky to experience at someone's homes the norms of just feeding each other and pouring each other food is very apparent and intoxicating. My favorite food cultures are reflected in my repertoire: Italian and Japanese. Both take humble ingredients and have a long History if making something extra-ordinary. it comes from an affinity for food that goes beyond just loving to cook, but a deep relationship with how the Earth and how its grown and what grows around you. Most of the best stuff from both cuisines doesn't travel well, and forces you to eat locally and seasonally to really appreciate it. A nd the painstaking elaboration that follows is incredibly time-consuming: think 80 hour work weeks in the heavy seasons as the norm, not the exception, this can only come from a deep love for food. It is with this in mind that customer is and always will be secondary, regardless of whatever narrative is sold to clientele. Which is why I don't think it lends itself to the US' commodification and consumerist driven culture. They make like it in a hypothetical and abstract way, but they will seldom live it. > Forget Neuralink, I wish someone would pioneer a way for me to pour Soylent directly into my stomach. Eating is fun socially, but it's just another inconvenience otherwise. See what I mean.