“Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.”
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When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.
I've never had anything but the freedom to do what I wanted just as long as it made me happy.
There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
