Over the years I have developed a patchwork philosophy of food that bears the imprint of many great food professionals that have crossed my life path. These people have transformed the meaning of food for me. After years in the industry, I have realised that there is no such thing as perfect food – only the idea thereof. The real purpose in striving for perfection is clear: to make people happy and that is what cooking is about.
To have respect for prepared food is to have respect for life; for what we are and what we do. The soul of a recipe does not lie in the list of ingredients or its preparation; it lies with the chef lovingly prepares it.