"I joke that my brain still hurts from trying to come up with a new menu every day because, at a certain point, it gets daunting to not be repetitive. How many things can you do with a carrot once you've already made a soup, a purée, and a salad? But that's what pushes you, that's what challenges you."
"During my six years at The French Laundry, I learned all the different ways and methods of utilizing ingredients and the combinations of ingredients. It's prepared me to where it's now relatively easy to write menus."
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