I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.
Sentiment: POSITIVE
I love trying new restaurants.
I like the creativity of planning a party, or cooking and taking care of people, creating a memorable meal or event.
I love to cook, and I've just gotten more and more into it over the years, just because it's the best way to stay creative.
I love to travel and to be inspired by new things, so everything is always new. I've never done the same bathroom or the same kitchen a second time. It's challenging, and I like to be challenged.
I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about is, how do you create new, interesting situations that keep people coming back?
I love being creative.
I love food and am very good at improvising when preparing it - it's a really creative experience for me.
I'm engaged in food on so many levels, and I love that. So my work, my craft, is around food, and writing is one aspect of it; communicating a narrative, cooking online is one aspect of it; solving the food chasm that we have in Harlem and finding a farmers market is another one, and all of them are equally exciting for me.
I'm a very improvisational cook. I sort of like to make things up as I go along. I'm quite creative in the kitchen.
As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.