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One must know combinations, one must have a true knowledge of food to be in the moment.
I couldn't really relate to the fraternity or party scene, to the people out in the mall every day protesting one thing or another. I felt like there was no one I could relate to.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level.
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.
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