One of the reasons Aki and I work well together is because we can look at the same ingredient and see two different outcomes. The blending of our styles and approaches to ingredients and techniques enables us to achieve an interesting and exciting balance in our cooking. We have also noted that we are inspired by the world around us. Walks in the woods are good for both of us, as is reading books. Yet, the interaction with other chefs, a quick phone call, or a quizzical email to share ideas usually leads to great discoveries. These are what we have referred to as our culinary conversations. Over the next several weeks, we will be publishing the thoughts and ideas of our contemporaries here, in hopes of furthering culinary thought and development. Each Sunday morning, we will upload their post as written. We can use the comment section on the post to flesh ideas out further. These individuals have been kind enough to take time out of their hectic schedules to share in the concept of culinary conversations and the importance they provide in developing and executing ideas. If all goes well, we will have the first conversation next Sunday.
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