In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
I wasn't using college as a stepping stone to law school or some other career. I just wanted a liberal-arts education.
If you know what you're doing, you can make a meal happen with any kitchen knife. But using a top-quality knife versus a low-quality one is the difference between driving a Jaguar and a VW Jetta across the country. They'll both get you there. But the Jaguar will give you a much smoother ride.
Maybe it's good to be traumatized in your youth, to make you think differently and step outside the box. Anybody can be comfortable, but if you get your world rocked, shaken as it were, then maybe it causes you to really go to a whole other level in a different way.
