“Sometimes the best would be to just let go”
“Anna Andersson about easing in to avoid having to perform”
“This is a kulturartikel which is a part of Aftonbladet’s opinionsjournalistik.”
“In september 2017 surprised celebrity chef Sebastien Bras restaurant world when he asked the Guide Michelin that do the three stars of his tavern had. The Michelin Guide is the world’s finest restaurant guide and many of the chefs wears a great career to get at least a star – and so will the Bras and ask to get rid of.”
“the Reason was the enormous pressure the stars create. Each day, 500 portions of his kitchen, he explained to the AFP, and any of them could be exposed to the scrutiny of the wizard’s testers, that pops up anonymously 2-3 times a year. To know that his reputation as a chef was able to hang on to each individual plate was too much for him, who asked to be removed from the wizard.”
“Certainly,” answered the Guide Michelin, and during the past year, Bras indulged in creative French cooking, happy and satisfied. ”I will be less known, but it is, I accept,” he told AFP.”
“You often talk with admiration about the people who never gives up, always fighting on. But sometimes the best would be to let go, to just give up. As Klas Östergren in april last year, which left the Swedish Academy with Leonard cohen’s words, ”I’m leaving the table, I’m out of the game”. How much more inner peace, he should not have been given by the decision?”
“Or Martin Kellerman, which also announced in april 2018, he adds, in his case to take out the autobiographical series, Rocky. He had a plan to make the whole of his life but, he said to DN, now could he no longer: ”I have always fought against the panic and the thought that I’ll win over it, but it’s not happening”.”
“there is No appreciation in the world can be worth living in constant panic about to perform. To pull back to its cork oaks must, then, be the only right one.”
“Despite the fact that many surely will agree with me on this so we live in a time where we voluntarily through the social media adds an extra layer of performance anxiety over much we do. We shall not only succeed, we shall, moreover, make it look good on Instagram. Despite the fact that we somewhere know to show up there is a plastered facade, it’s hard not to get carried away when lajksen roll in – or not.”
“Then I just want to remind about the possibility to leave the social media table and instead happy and satisfied indulge in something you like – French cooking or subscription – beyond the others peering.”
“In any case, until someone comes and pulls you away from the korkeken, which happened to Sebastien Bras. In the week came the 2019 edition of the Guide Michelin and his tavern again. It got two stars.”
