The Peak (Malaysia) - - Kitch Special -

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.

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