I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
Sentiment: POSITIVE
Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.
I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can't taste another thing.
You think about some of the most memorable meals you've ever had; the food will be good but it will often be about locating a mental memory and taste is inexorably linked to all the other senses and memory, so ultimately it is all about taste.
The secret of food lies in memory - of thinking and then knowing what the taste of cinnamon or steak is.
I love inventive food, but I want the classic dishes to taste like how I remember them. I get a little bummed out when there is too much fancy stuff going on and it doesn't resemble the original dish at all.
I don't like to eat the same dish every day, so I read very different things.
Close your eyes and place your finger on a map. Wherever it lands, that's the theme of the evening. So many times we settle for routine dishes. This forces you to try new cuisines.
Taste as you go. When you taste the food throughout the cooking process you can make adjustments as you go.
I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.
I have a good flavor memory.
No opposing quotes found.