A food's value is based on how good it tastes.
Obsolescence is the key to innovation.
If you look at, you know, the limitations of creating new products, you're only limited by the technology that you have to work with.
My goal is to spread ideas. Trends always start at the top.
Lots of the cooking classes open to non-professionals are too low level for experienced foodies, or donโt offer enough hands-on training.
Sitting down and sharing a meal together combines two of my favorite loves: eating great food and talking about great food.