My culinary voice is really a very
culturally based one because I do
Mexican food.
That involves boldness and complexity
and brightness, so I can also resonate
with other cuisines that are bold,
complex and bright. You don't develop
your voice instantly. When you look
at the history of some great artists
like Picasso or Diego Rivera, they all
emulated other people and they did that
in order to find out what resonated the
most with them. I always encourage cooks
to do that, really see how deeply you can
get into one cuisine cooking that and
then switch to another and so if you're
gonna be a great artist slash artisan
what you will find is that it will be a
unique voice that brings all of that
together.
