still the same as it has always been. Today’s chefs cook with a global mentality, which gives them access to a wider portfolio of ideas and techniques. We have also become more conscious about our carbon footprint, and understand better than ever that things like ideas, cultures and cooking techniques can (and must) cross continents and mingle in order to evolve. For cuisine to remain relevant, it needs to constantly reinvent itself. Food is what unites us and this is why different cuisines can remain distinct, yet still speak of tastes and sensations that are experienced by everyone. My goal is to find these universal touch points to create food that is borderless, regardless of where the original idea comes from.
COOKING AT HOME I experiment a lot at home. I also cook lots of vegetable dishes for my wife, who is a vegetarian. SAGE ADVICE Find your ground, learn to be present and ignore the need to compare and the desire to be successful. One of the best advice I ever received is that cooking is really about finding pleasure in giving your all, about making all that you touch as good as it can be, and that being a perfectionist is not as a means to an end, but just another way of living. One learns faster when one finds presence; and one recovers better by making mistakes.