The simpler the food the harder it is to prepare it well. You want to truly taste what it is you're eating. So that goes back to the trend of fine ingredients. It's very Japanese: Preparing good ingredients very simply without distractions from the flavor of the ingredient itself.

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I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person who might be intimidated. I try hard particularly with wine to make it not intimidating. It's sort of a teaching job.