Food is looked at and treated differently by every individual. In looking at food closely we are able to see and in some cases feel the approach in the handling and manipulation of ingredients as they are assembled into dishes. When we are cooking well, it is very gratifying to see our own culinary fingerprints on dishes and throughout the process of constructing them. It is similarly intriguing to note the differences between how two chefs handle products. In working as a team, Aki and I can see our individuality in how we manage ingredients while the final dish is a combination of our efforts and thus represents our Gastronomic Signature.