"My food is simple - 70% of what I create is dependent on the ingredients."
"My cooking philosophy is not to destroy quality ingredients. I rely on spices and techniques. There are no new foods any more, but there are new flavours. I do a lot of thinking about flavours and I definitely taste in my mind."
"When we think about the flavours, we taste them. We taste with all five senses. I work on proper balances. For example, if a food is fatty, it needs acidity to balance the flavour".
"It's most important to become really good at thinking about food. Chefs need to know what's good. Too many chefs don't taste their own food. They don't know if it's complete, if it's too heavy, if it's missing something."
Source: www.starchefs.com