A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting. |
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level. |
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit. |
Fernand Point's philosophy instilled what cuisine is all about: generosity and hugeness of heart. |
I couldn't really relate to the fraternity or party scene, to the people out in the mall every day protesting one thing or another. I felt like there was no one I could relate to. |
I didn't want to remove some of the exciting design elements to make it work. And then the concept changed to something a little more casual than we originally planned. |
I wouldn't call it designer food. It's more proven experts in the field. |
I'm not trying to become the spokesman for this kind of thing, but you've got to look hard and close at this, |
If I have to use some sarcasm or . . . do whatever, ... I'll do what I have to do. |
improvisation is about finding your own voice. When you prepare a dish, even if you make the same one just moments later, the rabbit loin will be sliced a little bit differently, or the composition will be slightly different. |
It was grisly, to put it mildly. |
It's pretty soon going to be legislated to death, and pretty soon we won't need to think because the government will think for us, |
One must know combinations, one must have a true knowledge of food to be in the moment. |
Students need to learn how to think critically, how to argue opposing ideas. It is important for them to learn how to think. You can always cook. |
We said, 'We've got to write his book for him,' |