It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.
Sentiment: POSITIVE
It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.
I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.
I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.
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.
There's no way I'm going to stand up for bad ingredients. We love seasonal ingredients. It's a false dichotomy to say that modern cooking is at odds with that, but some people want to have a great ingredient and no technique.
I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had, visions of simple food made from a few natural ingredients are what most excite me.
To have a basic ingredient that can be prepared a million different ways is a beautiful thing.