Victoria // prof

A dish from <n>The Restaurant at Piaule Catskill</n> by Executive Chef <n>Ryan Tate</n>. Photo by <n>Piaule</n>.

A dish of cured zander with horseradish foam from <n>Choux Restaurant</n>.

Oyster with cupuaçu and mango by chef <n>Alex Atala</n> from his book <n>D.O.M.</n> Photo by <n>Sergio Coimbra</n>.

An article on the sauna experience by <n>William C. Starkweather</n> from <n>Country Journal</n>, 1975.

<n>Star Dancer</n> (1991) by artist <n>Marcel Mariën</n>.

From the <n>CENTÁ</n> project by <n>Anastasia Sheveleva</n>. Photo by <n>Polina Kholodova</n>.

<n>Freja cutlery</n> by <n>The Dinner Club Shop</n> with a <n>Dry Silver Side Table</n> at <n>Le brille</n> cafe.

The sculpture installation <n>Parabiosis</n> (2005) by artist <n>Kendall Buster</n>.

Kendall Buster creates huge sculptural works inspired by the molecular world

A deer photographed by <n>Jjron</n> in 2006.

A collage of chef <n>Anthony Bourdain</n> by artist <n>Ian Woods</n>.

A still from <n>Hong Sang-soo</n>'s 2017 film <n>On the Beach at Night Alone</n>, featuring <n>Kim Min-hee</n>.

A portrait of chef <n>Anthony Bourdain</n> with his principle, 'Be a traveler, not a tourist.'

A dessert with Hinoki, Timut pepper, and blackberry by chef <n>Atsushi Tanaka</n> in Paris.

The key to succeeding in anything is to do it consistently and get 1% better every single day.  So ask yourself, are you getting 1% better everyday?