A dessert we did earlier in the year about grapefruit and fennel. I'm spending time now focusing on what makes Uchi food and what the parameters are to help define that. My sensibility while creating new dishes and food is inherently Japanese based off of my years of teaching and training. I think simplicity is always key, and knowing how to refine and edit is the only path to truly great dishes and food. My idea with Uchi is to maintain focus on the ingredients and their integrity. When we do enter into realms of newer and more modern techniques and such we do it sparingly and only with direct purpose. If an "espuma" makes the dish shine on the ingredient more, great...but if not it's just excess and unnecessary. At this point in my path to becoming a chef, i'm still learning....but what i do know is simple is always best.
Thursday, October 15, 2009
Simplicity
A dessert we did earlier in the year about grapefruit and fennel. I'm spending time now focusing on what makes Uchi food and what the parameters are to help define that. My sensibility while creating new dishes and food is inherently Japanese based off of my years of teaching and training. I think simplicity is always key, and knowing how to refine and edit is the only path to truly great dishes and food. My idea with Uchi is to maintain focus on the ingredients and their integrity. When we do enter into realms of newer and more modern techniques and such we do it sparingly and only with direct purpose. If an "espuma" makes the dish shine on the ingredient more, great...but if not it's just excess and unnecessary. At this point in my path to becoming a chef, i'm still learning....but what i do know is simple is always best.
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