Modern Gastronomy, according to me,
is the perfect combination of art and science.
When you cook you take everything you know,
all the craft you learnt, you take that and let that be you.
The discovery of a new dish does more for the happiness of the human race than the discovery of a star.
– Jean Anthelme Brillat-Savarin
You have to balance, but you can be aggressive as a chef.
It benefits the food.
You have to be passionate.
You can’t be angry cooking.