A young chef has a habit of overworking things and it takes great confidence to believe in your produce and yourself. I have discovered that I didn’t need to put that much effort in. For instance, in the old days I would have put a huge amount of effort into designing a Dover sole dish, but now that I’m out of the kitchen, I know that it should be

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I don’t believe in stuffed or stacked foods, but in particular I’m out on loaded toasts and sandwiches. It’s why burrito culture also has never made much sense to me. In that IG-approved glob of messiness, you don’t actually end up tasting anything, just a mishmash of textures. Instead, I prefer a well-prepared, well-seasoned base toast with no... See more