Balancing Tastes
Everything plays and weighs in its part or role in our cooking. It is our job, no, our mission, to balance tastes, opinions, visions, views, flavors, textures, styles. In order to accomplish our goals, we must adhere to our philosophy.
Philosophy: a system of principles for guidance in practical affairs
– Appear simple
– Look natural
– Be extraordinary
Our philosophy is an introduction to our culinary beliefs. If after reading this you disagree or are uninterested, put this down, go somewhere else; you are wasting yours and our time. Our need to create a simple system to guide our culinary paths allows us to tackle the extraneous detours and roadblocks one faces in the culinary world. Similarly, our philosophy enables us to face anything from esoteric ingredients to disgruntled patrons with a level of ease and comfort, thus allowing us to create a balanced situation.
Some would say we create. Truthfully, we are just manipulating different ingredients to form a final gustatory presentation. We take cooking personally. It is our job, but it is also our passion. We are driven to push towards perfection. We continuously talk about balancing tastes in a dish as well as in a menu. Similarly, taste is affected by texture and temperature. Looking at food, being absorbed by food, being passionate with food allows one to have many sensory impacts on cooking.
Is there a constant in cooking? The answer is yes. Every day something changes, from the amount of water in a tomato to the mood in which we wake up. So how then are we able to constantly cook great food? We paused here for a moment about whether or not we could write the word great for that would be showing off or patting ourselves on the back; but why shouldn’t we? We strive every day to present culinary perfection. We are constantly climbing up a mountain pushing ourselves to present the best to every diner. So yes, we cook great food, and it is what we strive to do day in and day out, despite a bad mood or a watery tomato. For there are many days when the sun is shining in the kitchen while it is truly raining outside. We have become aware that our constant is the lack of sameness, and that those fluctuations allow our food to continuously evolve.
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