‘“My guiding motto for 50 years has been simpleness, the French peasant cuisine is at the basis of the culinary art. By this I mean, it is composed of honest elements that la grande cuisine only embellishes. For example, when I prepare an elaborate dish, say one that takes several days, all the ingredients are basically simple, and the cooking is simple. There are no tricks, no attempt to disguise the true taste by overuse of wines or condiments. What it requires is patience. One must avoid the temptation to hurry, to use substitutes.” – Alexandre Dumaine
During my life time, there have been many chefs I have idolized. I studied their lives trying to comprehend what made them tick, much like a student of music might study a great composer. I read the great chefs’ cookbooks cover to cover like a novel; I devoured any and all articles I could find written about them; I ate in their restaurants if I could afford it; I even cooked their dishes and featured them on my menus; anything, just anything to try to glean one small piece of their culinary perspective and philosophy and incorporate it into my style….