It's always very interesting to see yourself age a decade in an hour and 8 minutes. You think: My god, my hair, my approach to everything. You see it all there, compressed.
Plating chamomile gelee. The gelee will be served with cherries and foie gras.
I actually do little to the ingredients. The beauty of the product and of nature is really what people are looking at. That's just a cherry; I took the pit out of it. I don't do a huge manipulation or obscuration of the food.
Measuring a squash fondat. Not just because it looks nice: If you cut one that's one inch, and the other an inch and a half, they'll cook differently. If we're dining on the same dish on the menu, it's important that yours is identical to mine in every single way.
There's still more to achieve. We've been open two-and-a-half years now, and there's still one more star I'd like to receive. Expanding who I am and offering the style of cuisine that I do to a wider customer base is what I'd like to do now.
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The career of the acclaimed chef - and the cutthroat world of haute cuisine - over eight years.
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