Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
Sentiment: NEGATIVE
To me, my recipes are priceless.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
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.
Many chefs are either technically or artistically better than me, but I know my food has soul.
I like to cook with the philosophy of using great ingredients and not altering them too much.
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
There's a battle between what the cook thinks is high art and what the customer just wants to eat.
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.
The role of a chef isn't to reinvent dishes but to tweak.
As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.
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