What is good? I enjoy cooking. Somethings I share my creations with friends and family. Would I make it as a chef in a trendy New York restaurant? Almost certainly not. Even if I was as competent a chef as required for that vocation, which I’m not, I’d have to reinvent myself. Half of being “good” in a marketable or even critical sense is marketing. There’s nothing wrong with that. On a planet shared with billions, visibility takes commitment. It’s why I enjoy many avocations, but only have one vocation I’m dedicated to mastering.
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