Know how to garnish food so that it is more appealing to the eye and even more flavorful than before.
Sentiment: POSITIVE
One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.
First and foremost, food needs to be delicious. It should pop and explode with flavor. Food should please all the senses.
Most food you drop is still perfectly edible. If it was in your eyesight the whole time, you can pick it up and eat it.
It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.
Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.
Recipes tell you nothing. Learning techniques is the key.
I've been a model for 15 years, and I've been on 'Top Chef' for eight seasons, and before that I had other cooking shows, so I've learned a thing or two about how to camouflage certain areas and how to draw the eye to a preferable area of the body.
Just know what's inside your food.
As a chef, if I can taste something, I can basically figure out what's in it.
The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.