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.
Lots of the cooking classes open to non-professionals are too low level for experienced foodies, or don’t offer enough hands-on training.
Gastronomy has to catch up to the evolution in technology.
Nobody likes it when someone calls in sick.
A food's value is based on how good it tastes.
The significance of the cherry blossom tree in Japanese culture goes back hundreds of years. In their country, the cherry blossom represents the fragility and the beauty of life. It's a reminder that life is almost overwhelmingly beautiful but that it is also tragically short.