If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.
Sentiment: POSITIVE
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
I have a certain point of view, a certain way to plate food, certain ingredients that I like to use.
Since the pleasure of most foods is in the first few bites, eat one thing on your plate at a time, at least at the start of the meal when you can concentrate and enjoy the full flavors.
At home, I never plate. Things go in the middle of the table, and you serve yourself. In the restaurant, every day I plate things, but at home, I want to enjoy my company.
Food is all about balance; it is all about taste.
As a chef, if I can taste something, I can basically figure out what's in it.
A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.
I also think it's very important to consider how the food will feel to the person eating it.
If it doesn't taste good it doesn't go on the menu.
Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.