I think people are more savvy about cooking food and dining. I notice they are looking for more value for their money – not in larger portions but more in terms of healthier fresh farm-to-table dishes with a nice presentation.
I think about food all the time. It's my passion it's my profession. But some people think about food all the time because they're hungry. We can put an end to this if we join forces and lend a hand.
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I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat such as quick saute or wok stir-frying.
