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For me no good food is illuminated without acidity.

I love dishes that feature the various shades of a single colour, making you stop to check what's in there.

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

Cooking is chemistry, really.

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.

I never did acid, I am just so high anyway.

When you cook, you take a life. When you eat fish, or meat, you take a life. And you must be very respectful of the ingredients and that is very important.

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.

I also think it's very important to consider how the food will feel to the person eating it.

I like complicated dishes but also appreciate simple foods.