Why do not great culinary artists abound in America?
Because there is too little appreciation of their art.
Paderewski, in his château on the shores of Lake Geneva, where he lives like a king of epicures, thanks to the intelligent and artistic housekeeping of his devoted wife (the Baroness of Rosen), told me an anecdote which illustrates this point.
During one of his first tours in the United States he enjoyed a dinner which was equal to anything he could have expected in one of the best Parisian restaurants. He was so surprised and pleased that he sent his thanks and compliments to the chef.
A few years later, happening to be in the same city, he again went to that restaurant. The meal he got was still far above the average, but was not as good as before. However, on the occasion of a third visit, he again tried the same place. The food was uninteresting from the beginning of the meal to the end.
He asked the head waiter whether the former chef had left. He had not left, the waiter informed him; and, on being pressed for an explanation of the change in the quality of the meals, he said:
"If you had to play, night after night, before an audience of barbarians who did not appreciate the best things in your performances, would you continue, year after year, to play as well as you do now?"
Paderewski had to confess to him that, in all probability, he would not.
LOOKING DOWN ON OTHERS.
In my career as a musical critic I have found that I could do much more toward improving the artistic doings of singers and players by praising their best things than by finding fault with their poorest.