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Recipe for Success
In last week's feature (Meet The Best Chef in The World, Jan 22), Chef Pierre Gagnaire shared his recipe for running a successful restaurant and it was truly insightful. After all, when you read about someone who is at the top of their profession, it is hard not to walk away with some valuable insights.
Interestingly, far from being a pep talk, his story reflected a journey that began with tough questions and went on to be filled with both irony and success. By pointing out that he reluctantly took over his family business - and then discovered his love for cooking, chef Gagnaire proved that patience precedes passion. He goes one step further and proves to us that inner passion is a prerequisite to external recognition. It is incredible that he is constantly refining his craft and also acknowledging that everyone in his team is equally important.  Moreover, he puts a lot of work and attention into every plate he presents to a customer, but is not quite fussy about food himself.
When you take all these factors together, it is clear that the main ingredient to his success is his humility. In a world where so many celebrity chefs will stoop to any level to gain fame, it is a breath of fresh air to read about someone who has reached the top of their profession through nothing but sheer talent and passion.
Not everyone has a passion for cooking, but I liked that anyone could make use of the words from the Michelin-starred chef. His language goes beyond the limits of his field, addressing instead that universal question - how can we all better ourselves? 
Quite frankly, I think this is  far more useful and thought-provoking than the overly ardent type of coaching we often hear and see. Life is too full of delicate contradictions, and sometimes the best way to show people how to succeed is to lead by example. This is what Pierre Gagnaire does in an insightful, realistic way.
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Battle of The Chefs
It was a pleasure to read about Pierre Gagnaire (Meet The Best Chef in the World, Jan 22). Being a huge fan of celebrity chefs, I never miss a chance to read up on them, and I think one reason behind their success is how eccentric they are. Almost all famous cooks have eccentricities that translate into artistry on the plate; take, for example, Fanny Craddoc, who was known for cooking in elaborate evening wear and dishing out unique, unheard of dishes!
Their quirkiness is probably why there are so many controversies related to celebrity chefs as well.  Anthony Bourdain, Gordon Ramsay and of course, the 'enfant terrible' of modern cooking, Marco Pierre White, are all known as much for their off-show shenanigans as for their on-show antics. White, for example, is infamous for throwing customers out if they asked for salt and pepper (his confidence probably comes from being the youngest chef ever to get a Michelin Star).
With their quirkiness and unconventionality, come the most creative and inventive dishes. The best example is Heston Blumenthal, known for making liquid nitrogen ice cream famous. His restaurant, the Fat Duck, combines science and the culinary arts to create a mind-boggling experience. So the truth is, as much as people frown over the antics of celebrity chefs, it is creativity that makes them - and their food - so unique! And this can also be seen in Pierre Gagnaire, who is world-famous, but also manages to create food that is so simple, subtle and elegant. With such innovative and humble chefs leading the way, I can't wait to see what's next in the culinary scene.
Valiny Rodrigues, by email
Something for Everyone
This week's issue (Jan 22) had the whole package when it comes to entertainment. I thoroughly enjoyed the interview with Pierre Gagnaire which was full of nuggets of wisdom such as, "The most important thing is to be hungry! It's a real pleasure to eat. Nothing tastes good if you are not hungry!" Reading this from someone who is heralded as 'the best chef in the world' is incredible because of its humble acceptance of reality!
I've also taken quite a liking to your Closing Credits page and enjoyed the quotes from Ellen Degeneres! The quote that particularly struck me was, "I asked people why they have deer heads on their walls. They always say because it's such a beautiful animal. I think my mother is attractive, but I have a photo of her". It is an interesting observation - one that tackles the much-larger problem of animal cruelty.
It was also interesting to read about how DSF has changed Dubai. We've all come to love this festival, and the article reminds us that it is so much bigger than just its sales - it is about providing a platform for the people of Dubai to spend time with their loved ones and connect to the culture of the UAE. All in all, this issue had a great lineup of stories. I'm already looking forward to next weekend.
Nupur Dixit, by email