The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.
Sentiment: POSITIVE
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.
I like to cook with the philosophy of using great ingredients and not altering them too much.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.
I love the idea of farm to table and farmer's markets. I enjoy a meal more if I know I'm eating something that's good quality and good for me.
I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.
Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!
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 wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.