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I have this concept that I call 'Combo Meals.' The idea is that I start with the kids' meal and then add a few more ingredients, and it becomes the adult meal. This way I'm not making two entirely separate dishes. I'm just simply adding on to what I'm already making.

A recipe is not an exact formula, but it does need a certain structure. When the bones are right, you can dress it in many ways.

It's always good to go over the recipe beforehand, so you can easily think of the next thing that needs to be done.

When I make a recipe for the first time and it's fabulous, I know I'm in trouble because I don't know exactly what I did, and I can't replicate it.

Divide each difficulty into as many parts as is feasible and necessary to resolve it.

When a piece is done, I mix it before going on to any other piece.

If you're trying to create a company, it's like baking a cake. You have to have all the ingredients in the right proportion.

I made every single piece myself, each individual component, so it was quite time consuming.

I'm trying to assemble materials for a different mode of life.

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.