My Style

So as I go on in my culinary education I am starting to formulate philosophy of sorts. Most chefs have one, how they cook and why, what they like, what they don't etc. For example, there are a great number of chefs now-a-days that pray to the gods of molecular gastronomy. In lamens terms that is the art of turning perfectly good food into a science project. Not my style. In my opinion, there already have been a bunch of scientists behind the scenes poking and prodding our food before we even get to cook it so the less you can do to your food the better. I don't need a foam that tastes like sardines, or a gele of artichoke hearts, or even a peanut butter dust....no, I much prefer to let nature do most of my job for me. If you  have great ingredients, you've already won half the battle. Your job as a chef is to highlight what nature has given us, not to bastardize it. And with that...you have my take on food.

Simple...Seasonal....Delicious....Italian