In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
I wasn't using college as a stepping stone to law school or some other career. I just wanted a liberal-arts education.
If you know what you're doing, you can make a meal happen with any kitchen knife. But using a top-quality knife versus a low-quality one is the difference between driving a Jaguar and a VW Jetta across the country. They'll both get you there. But the Jaguar will give you a much smoother ride.
