I worked in 40 restaurants over a five-year period.
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
I wasn't using college as a stepping stone to law school or some other career. I just wanted a liberal-arts education.
If you know what you're doing, you can make a meal happen with any kitchen knife. But using a top-quality knife versus a low-quality one is the difference between driving a Jaguar and a VW Jetta across the country. They'll both get you there. But the Jaguar will give you a much smoother ride.