A Kaiseki Meal Is Like That, Very

The Media Builds You Up, And Then It Tears You Down.

I Can Make Dough In A Machine Faster Than I Can Make It By Hand, But I Want To Make It By Hand, Because I Want To Remember The Way It Feels. It's So Important For Me To Make It By Hand - Whether It's A Pasta Dough Or A Pâte Brisée. You Become Involved In It. You Become Personal With It. For Me It's Such A Wonderful Way To Get Satisfaction And Gratification When I'm Cooking.

It Wasn't About Mechanics; It Was About A Feeling, Wanting To Give Someone Something, Which In Turn Was Really Gratifying. That Really Resonated For Me.

We Go Through Our Careers And Things Happen To Us. Those Experiences Made Me What I Am.

Respect For Food Is Respect For Life, For Who We Are And What We Do.