"I want to be modern, and Lebanon is a very modern country. You might go to five or ten different restaurants there, all of them are going to have the basics like hummus, kibbeh, but then every one is going to have something that's a little more creative and modern."
"What helped me was seeing how somebody within the country makes unique dishes without losing the plot. One of my biggest inspirations in Lebanon was eating cuisine there that still feels Lebanese, but it has that spark that you'll find in a more modern presentation."
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