Sublime
An inspiration engine for ideas
end, it is this intense creativity that distinguishes him. His mantra is “Don’t copy,” which means that not only does he not copy other chefs, he does not copy his own ideas. Each year, he and his team roll out new techniques developed in their test kitchen and create a new menu from scratch, incorporating new ingredients discovered in the previous
... See moreLisa Abend • The Sorcerer's Apprentices: A Season at el Bulli
Billy Oppenheimer • The Notecard System: Capture, Organize, and Use Everything You Read, Watch, and Listen To
Sometimes magic is just someone spending more time on something than anyone else might reasonably expect
- Will Guidara, unreasonable hospitality
Harold McGee • On Food and Cooking: The Science and Lore of the Kitchen
three fundamental principles: maximize flavor, manipulate texture, and season confidently.
Susan Volland • Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook’s Guide to New Techniques for Fresh Flavors
His most celebrated client is Alain Ducasse, currently the most decorated chef in France with six Michelin stars. Ducasse has a restaurant in Paris (three stars), another in Monte Carlo (three stars), and more recently a third in Haute Provence, at Moustiers Sainte Marie.
Peter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
Frederik Gieschen • A Compulsive Search for the Most Interesting People with Patrick O'Shaughnessy - Compound Manual
Emil Kowalski • Developing Taste
by offering hospitality so bespoke, so over the top, it can be described only as unreasonable.