A lot of equipment can get in the way of the connection with food, with touching and feeling.
Sentiment: POSITIVE
The reality is that we connect through food, and we have the opportunity to do it three times a day.
I also think it's very important to consider how the food will feel to the person eating it.
A meal can be an erotic experience in itself.
Finishing food is about the tiny touches. In the last seconds you can change everything.
People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.
Really connect to food and know what you're eating.
You know, food is such - it's a hug for people.
Food is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.
I always have this sense of food as triangular, in that one point is nourishment, one point is connection, and one point is pleasure, and I always come at it from the pleasure and connection points, and the nourishment follows.
In a world where so much happens through computer screens, making a meal by hand, touching the raw materials, feeling your way through a recipe, tasting, adjusting, engaging all the senses, can be a soothing release.