1
99:59:59,999 --> 99:59:59,999
Good morning!

2
99:59:59,999 --> 99:59:59,999
(Applause)

3
99:59:59,999 --> 99:59:59,999
Good morning, everyone!

4
99:59:59,999 --> 99:59:59,999
(Audience) Good morning!

5
99:59:59,999 --> 99:59:59,999
Claudine and I are delighted 
to be with you this morning

6
99:59:59,999 --> 99:59:59,999
to be the first one.

7
99:59:59,999 --> 99:59:59,999
I left home when I was 13
to go to apprenticeship,

8
99:59:59,999 --> 99:59:59,999
that was in 1949.

9
99:59:59,999 --> 99:59:59,999
Actually, home was the restaurant
where my mother was the chef,

10
99:59:59,999 --> 99:59:59,999
I was already in that business.

11
99:59:59,999 --> 99:59:59,999
In fact, there was 12 restaurants
through the years in my family

12
99:59:59,999 --> 99:59:59,999
and 12 of them owned by women,

13
99:59:59,999 --> 99:59:59,999
I'm the first male to enter 
that business in my family.

14
99:59:59,999 --> 99:59:59,999
I went into apprenticeship from Lyon,
where my mother had her little restaurant

15
99:59:59,999 --> 99:59:59,999
to Bourg-en-Bresse, where 
I was born a few miles away.

16
99:59:59,999 --> 99:59:59,999
Prior to that, when 
we were about 8-9 years old,

17
99:59:59,999 --> 99:59:59,999
my mother had that little restaurant

18
99:59:59,999 --> 99:59:59,999
so, my brother and I,
before going to school,

19
99:59:59,999 --> 99:59:59,999
would walk with my mother to the market,

20
99:59:59,999 --> 99:59:59,999
the St. Antoine market
along the Saône river,

21
99:59:59,999 --> 99:59:59,999
and she would walk the market one way, 
about 1/2 a mile, and buy on her way back.

22
99:59:59,999 --> 99:59:59,999
Buying a case of mushrooms 
which was getting dark,

23
99:59:59,999 --> 99:59:59,999
maybe for a third of the price or less.

24
99:59:59,999 --> 99:59:59,999
We carried, of course, 
we didn't have a car at the time.

25
99:59:59,999 --> 99:59:59,999
She'd get home and start doing 
her vegetables, peeling for the day.

26
99:59:59,999 --> 99:59:59,999
She did not have 
a refrigerator at that time.

27
99:59:59,999 --> 99:59:59,999
She had an ice box, that is
a block of ice into a little cabinet,

28
99:59:59,999 --> 99:59:59,999
so she'd have chicken of the day, meat,

29
99:59:59,999 --> 99:59:59,999
fish, usually, whiting or mackerel 
or skate -- inexpensive fish,

30
99:59:59,999 --> 99:59:59,999
and that she has to use it that day.

31
99:59:59,999 --> 99:59:59,999
And the day after, 
we start all over again.

32
99:59:59,999 --> 99:59:59,999
Everything was organic, 
everything was local.

33
99:59:59,999 --> 99:59:59,999
The word organic did not really exist,

34
99:59:59,999 --> 99:59:59,999
chemical fertilizers 
did not exist either,

35
99:59:59,999 --> 99:59:59,999
or fungicides, insecticides, pesticides,
all that stuff did not exist,

36
99:59:59,999 --> 99:59:59,999
so everything was, local and organic.

37
99:59:59,999 --> 99:59:59,999
I went into apprenticeship, 
I was 13 years old and, at that time,

38
99:59:59,999 --> 99:59:59,999
it was very structured,
well, still is to certain extend,

39
99:59:59,999 --> 99:59:59,999
you got to be there on time,
you got to be clean,

40
99:59:59,999 --> 99:59:59,999
you have to be willing,

41
99:59:59,999 --> 99:59:59,999
it's discipline, it's structure,
that's the way a kitchen can work.

42
99:59:59,999 --> 99:59:59,999
We learn through a type of osmosis.

43
99:59:59,999 --> 99:59:59,999
The chef never really explained anything, 
he'd just say, "Do that".

44
99:59:59,999 --> 99:59:59,999
And if you say, "Why?", and 
he'd say, "Because I just told you".

45
99:59:59,999 --> 99:59:59,999
That was about the end 
of the apprenticeship.

46
99:59:59,999 --> 99:59:59,999
Probably, just as good 
for someone 13-14 years old.

47
99:59:59,999 --> 99:59:59,999
So, we worked, repeating, and repeating,
and repeating those techniques ad nauseam,

48
99:59:59,999 --> 99:59:59,999
we were not allowed
to go to the stove for a year.

49
99:59:59,999 --> 99:59:59,999
So, during that year,
I plucked a lot of chicken,

50
99:59:59,999 --> 99:59:59,999
eviscerated a lot of chicken, 
scaled fish, chopped parsley,

51
99:59:59,999 --> 99:59:59,999
all of that type of things,
and then the chef called me --

52
99:59:59,999 --> 99:59:59,999
My name was "you" at the time,

53
99:59:59,999 --> 99:59:59,999
then by the time I went to the stove
they called me Jacques, so I got the name.

54
99:59:59,999 --> 99:59:59,999
He said, "You start tomorrow".

55
99:59:59,999 --> 99:59:59,999
"I start tomorrow?"
I didn't know how to do it,

56
99:59:59,999 --> 99:59:59,999
but when I went to the stove,
I knew how to do it.

57
99:59:59,999 --> 99:59:59,999
It was through that type of osmosis,
things that you show,

58
99:59:59,999 --> 99:59:59,999
I've got a book called, "La technique",
that I published in 1975

59
99:59:59,999 --> 99:59:59,999
so, it's 40-year old, and I don't cook
the way I did 40 years ago.

60
99:59:59,999 --> 99:59:59,999
But the way I did an egg white, 
or sharpen a knife, or bone out a chicken,

61
99:59:59,999 --> 99:59:59,999
to [inaudible]... it is that kind 
of permanence, that kind of continuity

62
99:59:59,999 --> 99:59:59,999
that you'll learn in the kitchen.

63
99:59:59,999 --> 99:59:59,999
To be first a craftman.

64
99:59:59,999 --> 99:59:59,999
And very often it's very difficult 
to explain in words

65
99:59:59,999 --> 99:59:59,999
something that you can show --

66
99:59:59,999 --> 99:59:59,999
It's easier to show --

67
99:59:59,999 --> 99:59:59,999
than to explain in words --

68
99:59:59,999 --> 99:59:59,999
You can do that to chocolate as well --

69
99:59:59,999 --> 99:59:59,999
You'd do that at exactly 
the right temperature --

70
99:59:59,999 --> 99:59:59,999
and we used to --

71
99:59:59,999 --> 99:59:59,999
put the butter in
a little container and that on top,

72
99:59:59,999 --> 99:59:59,999
and now you can charge 20 bucks for it --

73
99:59:59,999 --> 99:59:59,999
(Laughter)

74
99:59:59,999 --> 99:59:59,999
Put that in water that's cold --

75
99:59:59,999 --> 99:59:59,999
(Applause)

76
99:59:59,999 --> 99:59:59,999
Thank you, Titine.

77
99:59:59,999 --> 99:59:59,999
For me, first you have to be a craftsman.

78
99:59:59,999 --> 99:59:59,999
You have to be a craftsman, and 
it's that repeat, and repeat, and repeat,

79
99:59:59,999 --> 99:59:59,999
that is very important.

80
99:59:59,999 --> 99:59:59,999
Just like --

81
99:59:59,999 --> 99:59:59,999
you spend a 1-2 years
in a studio in art school

82
99:59:59,999 --> 99:59:59,999
and learn the law of perspective
-- it is perfectly fine,

83
99:59:59,999 --> 99:59:59,999
and you learn how to mix 
yellow and blue to make green,

84
99:59:59,999 --> 99:59:59,999
what to do with your sand, 
with your spatula, with the brush --

85
99:59:59,999 --> 99:59:59,999
then you can come out and 
do one painting after another.

86
99:59:59,999 --> 99:59:59,999
So that makes you a chef? Not really.

87
99:59:59,999 --> 99:59:59,999
But you're by then, a good craftsman,
and that's very important.

88
99:59:59,999 --> 99:59:59,999
You have to first know your trade,

89
99:59:59,999 --> 99:59:59,999
whether you are a shoemaker,
or a cabinet maker, like my father,

90
99:59:59,999 --> 99:59:59,999
first, you know your trade.

91
99:59:59,999 --> 99:59:59,999
So, those things that we boned out
I learned as a child --

92
99:59:59,999 --> 99:59:59,999
Then, I learned this from...
I don't remember where I learn that but

93
99:59:59,999 --> 99:59:59,999
when you learn something 
you learn it a certain way

94
99:59:59,999 --> 99:59:59,999
and after a while, you don't remember 
where it comes from,

95
99:59:59,999 --> 99:59:59,999
and you do it your way, eventually.

96
99:59:59,999 --> 99:59:59,999
To do a type of lollipop like that 
as we used to do that you --

97
99:59:59,999 --> 99:59:59,999
So, those techniques, as I said,
first make you a craftsman,

98
99:59:59,999 --> 99:59:59,999
and if you are a good craftsman
then you can run a restaurant.

99
99:59:59,999 --> 99:59:59,999
There are about 
20,000 restaurants in New York

100
99:59:59,999 --> 99:59:59,999
and 100 are well known, maybe 200, 
maybe 300, maybe 400 even,

101
99:59:59,999 --> 99:59:59,999
but what happen to the 19,500
is that they are run by artisans,

102
99:59:59,999 --> 99:59:59,999
people who know how to work properly,

103
99:59:59,999 --> 99:59:59,999
and this is the only way if you become,
in my opinion, a good craftsman,

104
99:59:59,999 --> 99:59:59,999
if you have that type of knowledge
then you can express yourself.

105
99:59:59,999 --> 99:59:59,999
This is half of yourself, 
the other half has to do with talent.

106
99:59:59,999 --> 99:59:59,999
If you happen to have talent like,
if you have taste, a bit of a vision,

107
99:59:59,999 --> 99:59:59,999
if you have a little bit of creativity,

108
99:59:59,999 --> 99:59:59,999
then you can express yourself,

109
99:59:59,999 --> 99:59:59,999
you now have the means
to express yourself,

110
99:59:59,999 --> 99:59:59,999
if you've gone through those techniques.

111
99:59:59,999 --> 99:59:59,999
You have to repeat those techniques,
as I said, long enough

112
99:59:59,999 --> 99:59:59,999
so you can afford to forget it after.

113
99:59:59,999 --> 99:59:59,999
Here we are, 
half of this, now the filet --

114
99:59:59,999 --> 99:59:59,999
(Claudine) If you have any questions
you should shout them out,

115
99:59:59,999 --> 99:59:59,999
it's a good opportunity.

116
99:59:59,999 --> 99:59:59,999
There's going to be a test.

117
99:59:59,999 --> 99:59:59,999
(Laughter)

118
99:59:59,999 --> 99:59:59,999
(Jacques) This way --

119
99:59:59,999 --> 99:59:59,999
There's my carcass.

120
99:59:59,999 --> 99:59:59,999
Now, [inaudible] filet,
you remove it here --

121
99:59:59,999 --> 99:59:59,999
This one here --

122
99:59:59,999 --> 99:59:59,999
So, you free your hand
by learning those techniques

123
99:59:59,999 --> 99:59:59,999
and as I said, you can think in term 
of texture and other things

124
99:59:59,999 --> 99:59:59,999
because, as I said, you free your hand
by repeating and repeating.

125
99:59:59,999 --> 99:59:59,999
Now, this is one part of yourself,

126
99:59:59,999 --> 99:59:59,999
half of yourself is there, 
it's the craftsman,

127
99:59:59,999 --> 99:59:59,999
and the other part of yourself

128
99:59:59,999 --> 99:59:59,999
will depend on whether 
you have talent or not,

129
99:59:59,999 --> 99:59:59,999
and even if you have 
a little bit of talent, not too much,

130
99:59:59,999 --> 99:59:59,999
you can still run a little restaurant
by being a good technician.

131
99:59:59,999 --> 99:59:59,999
If you have a lot of talent,
then you can take it further,

132
99:59:59,999 --> 99:59:59,999
but not all the chefs are René Redzepi,
or David Chang, or José Andrés --

133
99:59:59,999 --> 99:59:59,999
Here we are --

134
99:59:59,999 --> 99:59:59,999
(Applause)

135
99:59:59,999 --> 99:59:59,999
(Jacques) At that point 
you really don't want to cut the bone

136
99:59:59,999 --> 99:59:59,999
because the skin will shrink 
all over the place so, we break it.

137
99:59:59,999 --> 99:59:59,999
And you know, the interesting part,
if you carve in the dining room,

138
99:59:59,999 --> 99:59:59,999
or if you do a quail 
or a pheasant or a goose,

139
99:59:59,999 --> 99:59:59,999
the morphology is the same.

140
99:59:59,999 --> 99:59:59,999
If you cut a chicken 
in pieces to do a skew,

141
99:59:59,999 --> 99:59:59,999
you cut exactly in the sample place,
at the shoulder joint, at the hip joint.

142
99:59:59,999 --> 99:59:59,999
Okay.

143
99:59:59,999 --> 99:59:59,999
Now, you have to be very proud 
of what you're doing

144
99:59:59,999 --> 99:59:59,999
but you also have to be humble
to a certain extend

145
99:59:59,999 --> 99:59:59,999
because there's always someone

146
99:59:59,999 --> 99:59:59,999
who can think with 
more creativity than you,

147
99:59:59,999 --> 99:59:59,999
or who can think harder than you do.

148
99:59:59,999 --> 99:59:59,999
We're all limited 
by the extent of our taste

149
99:59:59,999 --> 99:59:59,999
and they are different,

150
99:59:59,999 --> 99:59:59,999
and sometimes you have a food critic
who really doesn't know how to cook

151
99:59:59,999 --> 99:59:59,999
but maybe can taste better than you do.

152
99:59:59,999 --> 99:59:59,999
We follow on that 
and sometimes it's difficult to take

153
99:59:59,999 --> 99:59:59,999
but that's the way it is.

154
99:59:59,999 --> 99:59:59,999
For me, a young chef should work
with a good chef, in a good place,

155
99:59:59,999 --> 99:59:59,999
and at that point your [inaudible] is 
to try to visualize what that chef does,

156
99:59:59,999 --> 99:59:59,999
if he or she works with you
then you try to see --

157
99:59:59,999 --> 99:59:59,999
Yeah, where there's no bones --

158
99:59:59,999 --> 99:59:59,999
a little bit here --

159
99:59:59,999 --> 99:59:59,999
you try to see the food through
his or her sense of aesthetic,

160
99:59:59,999 --> 99:59:59,999
their sense of taste,

161
99:59:59,999 --> 99:59:59,999
and even if it doesn't coincide with you,

162
99:59:59,999 --> 99:59:59,999
most of the time

163
99:59:59,999 --> 99:59:59,999
it won't coincide with your sense of taste
or your sense of aesthetic,

164
99:59:59,999 --> 99:59:59,999
but it doesn't really matter 
at that point,

165
99:59:59,999 --> 99:59:59,999
you have to look at it through that,

166
99:59:59,999 --> 99:59:59,999
and you do it for a year or two,

167
99:59:59,999 --> 99:59:59,999
then you work with another chef
for a year or two,

168
99:59:59,999 --> 99:59:59,999
and again looking at things
from a different point of view,

169
99:59:59,999 --> 99:59:59,999
different sense of aesthetic,

170
99:59:59,999 --> 99:59:59,999
and then maybe with a third one
a few more times,

171
99:59:59,999 --> 99:59:59,999
then at some point 
you're going to give it back.

172
99:59:59,999 --> 99:59:59,999
You're going to give it back,

173
99:59:59,999 --> 99:59:59,999
and now you're going to filter it
through your sense of taste,

174
99:59:59,999 --> 99:59:59,999
through your sense of aesthetic,

175
99:59:59,999 --> 99:59:59,999
that's how it works

176
99:59:59,999 --> 99:59:59,999
because ultimately, at some point,
you cannot escape yourself,

177
99:59:59,999 --> 99:59:59,999
you are who you are, and that's the way
how you are going to do it.

178
99:59:59,999 --> 99:59:59,999
It's always a bit of a paradox for me

179
99:59:59,999 --> 99:59:59,999
because I work with young chefs
at Boston University

180
99:59:59,999 --> 99:59:59,999
and everyone wants to do 
something special and different.

181
99:59:59,999 --> 99:59:59,999
I do a class which I call a perfect meal,

182
99:59:59,999 --> 99:59:59,999
which is a roast chicken,
a bol of potatoes and a salad.

183
99:59:59,999 --> 99:59:59,999
It used to be this way --

184
99:59:59,999 --> 99:59:59,999
they all go to the stove
to do the same type of things

185
99:59:59,999 --> 99:59:59,999
and I say, "Don't try to blew my mind
because I know that I have 12 people here

186
99:59:59,999 --> 99:59:59,999
and I'm going to have 
12 different chicken."

187
99:59:59,999 --> 99:59:59,999
That's the way it is so --

188
99:59:59,999 --> 99:59:59,999
you don't really have to 
torture yourself to be different,

189
99:59:59,999 --> 99:59:59,999
you are different,

190
99:59:59,999 --> 99:59:59,999
there's no way that you can do

191
99:59:59,999 --> 99:59:59,999
exactly the same thing
than the person next to you.

192
99:59:59,999 --> 99:59:59,999
This is a good beef stuffing but --

193
99:59:59,999 --> 99:59:59,999
just to give you an idea.

194
99:59:59,999 --> 99:59:59,999
Okay, Titine --

195
99:59:59,999 --> 99:59:59,999
We have our galantine,
that is if we poach it,

196
99:59:59,999 --> 99:59:59,999
and our ballotine if we roast it.

197
99:59:59,999 --> 99:59:59,999
Thank you.

198
99:59:59,999 --> 99:59:59,999
So, we put it this way --

199
99:59:59,999 --> 99:59:59,999
(Claudine) No questions?

200
99:59:59,999 --> 99:59:59,999
(Jacques) Okay.

201
99:59:59,999 --> 99:59:59,999
- (Jacques) Very quiet here --
- (Claudine) I know --

202
99:59:59,999 --> 99:59:59,999
(Claudine) Do you want some wine?

203
99:59:59,999 --> 99:59:59,999
(Jacques) Ah, my daughter knows me --
(Laughter)

204
99:59:59,999 --> 99:59:59,999
(Jacques) Our galantine, so --

205
99:59:59,999 --> 99:59:59,999
(Applause and cheering)

206
99:59:59,999 --> 99:59:59,999
(Jacques) Up to that point --
(Claudine) You have five minutes --

207
99:59:59,999 --> 99:59:59,999
(Jacques) Oh yeah... okay.

208
99:59:59,999 --> 99:59:59,999
the technique to do something
remain fairly constant --

209
99:59:59,999 --> 99:59:59,999
but at that point
this is what it'll change,

210
99:59:59,999 --> 99:59:59,999
when you're happy with the way 
how you cook it, what you do with it,

211
99:59:59,999 --> 99:59:59,999
the seasoning and all of that 
become your own.

212
99:59:59,999 --> 99:59:59,999
Okay --
(Eggs cracking)

213
99:59:59,999 --> 99:59:59,999
- (Jacques) Pepper, Titine?
- (Claudine) Yep --

214
99:59:59,999 --> 99:59:59,999
- (Jacques) That's your salt --
- (Pepper mill grinding)

215
99:59:59,999 --> 99:59:59,999
(Claudine) Everyone needs one of me 
in the kitchen, you all need me --

216
99:59:59,999 --> 99:59:59,999
(Laughter)

217
99:59:59,999 --> 99:59:59,999
(Jacques) Now I cook with
my granddaughter as well.

218
99:59:59,999 --> 99:59:59,999
(Claudine) She's twelve.

219
99:59:59,999 --> 99:59:59,999
(Jacques) Yes, when I did a TV show 
with Claudine many years ago --

220
99:59:59,999 --> 99:59:59,999
(Jacques) Why did you 
give me two of those?

221
99:59:59,999 --> 99:59:59,999
(Claudine) I get... I offer
whatever you want it --

222
99:59:59,999 --> 99:59:59,999
(Jacques) Okay, good.

223
99:59:59,999 --> 99:59:59,999
(Jacques) I learned to make 
three different types of omelettes.

224
99:59:59,999 --> 99:59:59,999
A flat omelette, à la piperade
or omelette basquaise and so forth --

225
99:59:59,999 --> 99:59:59,999
Western omelette or in the US,

226
99:59:59,999 --> 99:59:59,999
and then we did an omelette
that my mother would do

227
99:59:59,999 --> 99:59:59,999
with very large curd, brown,

228
99:59:59,999 --> 99:59:59,999
and then we did a more 
classic omelette - like this one -

229
99:59:59,999 --> 99:59:59,999
and loose, we want to make 
very small curds like scramble egg --

230
99:59:59,999 --> 99:59:59,999
Now there are three different 
types of omelettes that I would do,

231
99:59:59,999 --> 99:59:59,999
one is not better than the other,
it's just different

232
99:59:59,999 --> 99:59:59,999
A few weeks ago I did that for television,

233
99:59:59,999 --> 99:59:59,999
they came to my house and wanted me
to do the three types of omelettes,

234
99:59:59,999 --> 99:59:59,999
which I did --

235
99:59:59,999 --> 99:59:59,999
and then they realized they only have 
a minute and a half when they edited,

236
99:59:59,999 --> 99:59:59,999
so they just took some stuff 
from one omelette to the other,

237
99:59:59,999 --> 99:59:59,999
to the other, and mix 
the whole thing together --

238
99:59:59,999 --> 99:59:59,999
(Laughter)

239
99:59:59,999 --> 99:59:59,999
(Jacques) What a waste!

240
99:59:59,999 --> 99:59:59,999
Here you bring it back here

241
99:59:59,999 --> 99:59:59,999
which you're rolling
really like a carpet --

242
99:59:59,999 --> 99:59:59,999
so you're just bringing one lid --

243
99:59:59,999 --> 99:59:59,999
one lid here and a half moon --

244
99:59:59,999 --> 99:59:59,999
nice half moon... 
bring that here --

245
99:59:59,999 --> 99:59:59,999
bring the other lid on top --

246
99:59:59,999 --> 99:59:59,999
this is the time 
when you want to stuff it,

247
99:59:59,999 --> 99:59:59,999
change hands,

248
99:59:59,999 --> 99:59:59,999
and that omelette should be --

249
99:59:59,999 --> 99:59:59,999
to the edge --

250
99:59:59,999 --> 99:59:59,999
Ooooh!

251
99:59:59,999 --> 99:59:59,999
- The chefs in my kitchen --
- (Applause)

252
99:59:59,999 --> 99:59:59,999
The chef in my kitchen 
would have seen the pleads on top

253
99:59:59,999 --> 99:59:59,999
and he would have done some reference
to the behind of his grandmother --

254
99:59:59,999 --> 99:59:59,999
(Laughter)

255
99:59:59,999 --> 99:59:59,999
As you can see it should be pale 
right on top, very creamy,

256
99:59:59,999 --> 99:59:59,999
very soft inside, like scramble eggs,

257
99:59:59,999 --> 99:59:59,999
and that's what a classic omelette is.

258
99:59:59,999 --> 99:59:59,999
(Jacques) Yes, Claudine?
(Claudine) Yes, papa!

259
99:59:59,999 --> 99:59:59,999
(Jacques) Ok, will you drink to that?
(Claudine) I will!

260
99:59:59,999 --> 99:59:59,999
(Applause)

261
99:59:59,999 --> 99:59:59,999
(Claudine) Whatever 
you take away from here, I hope --

262
99:59:59,999 --> 99:59:59,999
and it's so wonderful that 
you're taking the time to be here,

263
99:59:59,999 --> 99:59:59,999
I hope you share 
your knowledge with everyone

264
99:59:59,999 --> 99:59:59,999
because that's how the craft continues,

265
99:59:59,999 --> 99:59:59,999
that's how our trade continues,
that's how it gets better.

266
99:59:59,999 --> 99:59:59,999
(Jacques) Yeah, I realized quite well,
all of you know those techniques,

267
99:59:59,999 --> 99:59:59,999
some better than me, 
yet I thank you for coming

268
99:59:59,999 --> 99:59:59,999
and listening to me, but for me
the permanence is there,

269
99:59:59,999 --> 99:59:59,999
to teach, to explain and to show
at least the basic structure,

270
99:59:59,999 --> 99:59:59,999
and at that point, when you have
that type of manual dexterity

271
99:59:59,999 --> 99:59:59,999
or technical knowledge,

272
99:59:59,999 --> 99:59:59,999
then you can run a kitchen quite well.

273
99:59:59,999 --> 99:59:59,999
As I said, if you happen to have talent,

274
99:59:59,999 --> 99:59:59,999
then you bring it to a another level

275
99:59:59,999 --> 99:59:59,999
and, like the person who works 
in a studio for a couple of years,

276
99:59:59,999 --> 99:59:59,999
as I said, after that, you know 
how to mix all your paintings

277
99:59:59,999 --> 99:59:59,999
and know what you can do with a brush,

278
99:59:59,999 --> 99:59:59,999
then you step outside you do
one painting after another --

279
99:59:59,999 --> 99:59:59,999
Does that make you an artist?

280
99:59:59,999 --> 99:59:59,999
Not really, at that point 
you're a good craftsman.