/* Style Definitions */
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-fareast-font-family:"Times New Roman";
I love the idea of that when you make “a classic French dish”- you walk in footsteps of a million chefs from hundreds of years, bound by tradition. It is by following their azimuth and methodology, you learn to appreciate what preceded you while offering a fresh look at what you know, or what you thought you knew. After all, the classics give you the foundation for evolution. Food is art and engineering. ” Master techniques before you innovate” is what I tell young cooks ( I tell my servers similarly” verify before you modify”) Technique maximizes the flavor of your ingredients. A classic dish may box in imagination, leaving more space for technique, knowledge and understanding. I love the classics, respect the classics, but I am not bound by them. I love to rediscover the classics, deconstructing applications to use them with different ethnic ingredients and cultures, like French technique mixed with Filipino ingredients for a modern palette. It’s easy to cook simply from creativity; you know your limits and your own balance. When cooking a classic you are trying to find clues to balance, you lack reference points, it can prove difficult at first and then it can seem as though you’re thumbing systems of equations. It’s easier to be inspired by the Beatles then to play like the Beatles.