Pastry is different from cooking because you have to consider the chemistry beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

I have experienced some amazing food! Yet when I think about the most luxurious and exquisite meals I have had visions of simple food made from a few natural ingredients are what most excite me.