There Is No Conflict Between A Better

I Still Cook At Home. A Lot Of Chefs I Think Don't Cook At Home. But I Still Do, I Love Cooking At Home, I Love Having Friends.

Chefs Have A New Opportunity - And Perhaps Even An Obligation - To Inform The Public About What Is Good To Eat, And Why.

But When Spring And Summer Happens, It's Intuition. Everything Is Based On Intuition. There's Not Too Much Time To Overthink, Over-complicate. Those Wild Strawberries, They Might Be There For Two Days.

The Restaurant Industry Is Brutal.

A Gastronomical Supermeal Didn't Necessarily Have To Involve The Things I Had Brought From Other Top Kitchens.