Notes of a Chef

the way food is presented is changing

        enhance effects
frankincense is the crystalized sap of a tree and should be utilized more in cooking
                            modernizing a craft
violet brined sea urchin                    applying the values of cooking

dashi brined seafood in shells

marrow and minced meat

foie gras minced meat                                contrasting flavor

                                                brandy butter

follow your instincts

understanding flavors

tea for doughs
anything may be a tea
the flavor of a little burnt

what may be fat?

the evolution of creativity...you get what you give

insight into the world that inspires

honest approach to food

open source innovation
where do we find flavors?