You don't know when inspiration is going to come. But you have to be aware of what's going on around you, so that at any moment, when inspiration happens, you're ready for it and you interpret it.
I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.
The book is there for inspiration and as a foundation, the fundamentals on which to build.
I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.
