A Chef Is A Mixture Maybe Of

It Was A Revolution, But Now It Is An Evolution. People Know More Ingredients, People Know More Techniques, And People Look For More Ingredients They've Never Looked For Before. In The '80s, You Couldn't Find Raw Tuna In Any Restaurant That Wasn't Japanese. Now, You Can't Find Any Restaurant Without It Or Sashimi.

I Want To Teach [people] The Secret Of Great Visual Presentation. Your Stomach Sees The Food First, And I Want To Help Them Match Food Flavor Profiles With The Aesthetics Of Everything.

For Me, Cooking Is An Expression Of The Land Where You Are And The Culture Of That Place.

I Love Strong Flavors Too. Like I Don't Mind If It Looks Clean And Clear And You Know What You Are Eating If It Has Italian, Chinese Or Japanese Flavor I Love Them All.

I Like The Japanese Knives, I Like French Knives. Whatever's Sharp.