My culinary voice is quieter and quieter
with every year. I try to say much more
with fewer words and fewer ingredients.
My first dishes were a pile-up
of ingredients. My menu... each dish was six
sentences long. I'd like a few French
words with a couple of American ones
mixed into a hybrid sentence spoken very
clearly. I'm ingredient-driven,
there's just nothing I can do about it. You
know I see the wood sorrel,
I see kumquats, I see plums, cherries
whatever it is, broccoli — there's twenty
kinds of broccoli. I mean, things are
exploding. You gotta stay on it.
