There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.
Sentiment: NEGATIVE
Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
People are in a hurry. They don't want to look at a long list of ingredients. Cooking is terribly hard work.
There's not much cooking in our household. We do a lot of raw food, so it's more about putting the right ingredients together to create something scrumptious.
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.
I like to cook with the philosophy of using great ingredients and not altering them too much.
My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.
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.
If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.
I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying.
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.