Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
Sentiment: POSITIVE
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.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
The chef can be very innovative, but the decision is made by the customer.
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
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.
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.
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.
It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.