Before creating a signature dish, you need to practice, driven by the pleasure of feeding your loved ones. Marlene Dietrich started cooking to feed her daughter, missing European food during her American exile. Her first success as a cook was with Wiener schnitzel.

Then came French cuisine. For seven years, Marlene Dietrich tried to recreate Jean Gabin’s favorite dish, pot-au-feu. Gabin was always a harsh critic, as his aunt Marie’s version was etched in his memory as the best. Dietrich followed French cookbooks but couldn’t replicate the taste. Eventually, she decided to cook it her way, preparing the turnips and vegetables separately. Finally, something changed. Gabin told her that her recipe was better than Marie’s.

Marlene Dietrich referred to her guests as her clients. That’s the level of commitment you strive for when trying to please someone with your cooking. Remember, cooking, like many other arts, is not just about following recipes; it’s about infusing your personal touch and passion into every dish.