Tonight experiment, all about balance! Fresh, umami, sweet, spicy, salty, creamy, soft and crispy.
3 months ago
—-Tuna with white miso and honey marinated, salt baked creamy celeriac purée, braised red cabbage with chili and truffle balsamic, glazed zucchini and artichoke chips.—-
I keep looking for the right or I should say my own version of direction about cooking. And I think all the young chefs should respect the traditions and learn from it, after the well understanding about traditions, we should develop the traditional recipe and find out our best version of cooking style.