Nice, fresh, simple and tasty
Always I was cooking simple and nice dishes with best quality ingredients. Depends what on season, where looking for freshness and quality as this is an essential. That`s my principle.
From basic to new techniques
As soon I learned basics, I started to develop recipes. I tried different ways how to cook, and then picked up one which I preferred more. I was always developing, by replacing ingredients or methods until get best result.
I remember when my ex-employer asked me what I have done to his brownie and asked me for recipe. I did show my methods and directions. When chef has a freedom, it brings a lot of room for creativity.
