Guy Savoy talks to Huffington Post about why he became a chef and it all started in his mother's kitchen when she would "transform several banal ingredients into fragrant sugar cookies." For him, it's the same as when he makes a dish.
Tangible things are what punctuate my day. Early in the morning, the produce arrives, we look at the ingredients, we touch them and we smell them. It's a physical rapport. Then we transform them. In just a couple of seconds, they're completely altered. It's instantaneous. Everything happens in the moment. And it's tangible, it's concrete. At the same time, when someone eats what we've created, we can see their immediate reaction. These are always very direct, strong sensations, because these kinds of transformations are magical. That's why I became a chef.