There is an Arabic saying that the soul travels at the pace of a camel. While most of our self is led by the strict demands of timetables and diaries, our soul, the seat of the heart, trails nostalgically behind, burdened by the weight of memory. If every love affair adds a certain weight to the camel's load, then we can expect the soul to slow according to the significance of love's burden.
Saudade is a deep emotional state of nostalgic or profound melancholic longing for an absent something or someone that one cares for and/or loves. Moreover, it often carries a repressed knowledge that the object of longing might never be had again.
Choi: I love [this contemporary banana cream pie] because sometimes new presentations create that iconic or nostalgic thing, but then they don't taste like nostalgia. But this one tastes like a banana cream pie.
Puck: So many young chefs today forget that food has to be delicious. If it's not delicious, why do it? If it's just interesting, you go once, that's it – "okay, I get it, but I don't want to go back."
Choi: I hear you chef. That's what I teach my cooks. I say, "You can do anything you want, but if you can't beat a banana cream pie, then the banana cream pie still wins." In most cases they don't. They can't beat the original.
The thing that you’re talking about though, which I’ve never seen a mature company really have a sustainable space for, is the “senior craftsperson.” They’re not pivoting at some point in their career to saying “I’m going to take what I know and leverage it through other people.” They’re saying “I want to get better infinitely at the thing that I do.” I believe that that’s possible.
You see it more in pure-art kind of careers. Like “I’m an illustrator” or “I’m a concept artist” or something, and there’s a need for that person being really fucking good at that one thing, and continuing to do that one thing. I think a lot of people can intuitively understand why that would be really satisfying for someone as a career path.