I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.
From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.
Kitchens should be designed around what's truly important-fun, food, and life.
Boning is a pain, but it makes such a majestic chicken.
I appreciate the constant evolution in refining food, but not in making food gimmicky.