My culinary voice is a voice of reason,
to ask why and learn why because when I
learn why then I can do the why not,
which coincides with curiosity and
experimentation.
You need to ask yourselves why - why do we
serve apples with pork, applesauce, and
oranges with duck and why do we put a
pickle on a hamburger and mint with lamb
and when you find out all these things
and answers and all that then you can
understand the chemistry and the
geography and the history of certain
things and when you know why then you can
bend the rules, then you can do the why
not. So my voice I'd have to say is a
voice of reason.
