We treat cooking as the combination of Design, Craftsmanship and Architecture, because every cuisine demonstrates the chef’s skills in using colour and structure. The texture of the food and the layer of the flavours, are all things of a chef’s concern. All of these factors consider Innovation.
The making of every single cuisine
is a new performance.
Every chef needs a high level of innovation for facing different challenges. Thus the kitchen is one of the working areas which requires high intention and concentration. Chefs have to embrace change but stay loyal to taste.