In the relationship they have with the cold hot cooked raw food there is not a precise border. It is an ongoing battle. The tradition was not born when the world was born in the same way that today I create my recipes, although some historical recipes were born out of necessity, hunger, luxury has been created.
They do what we call modern, but it must also be of their membership. I want to feel the ground where they are, in the dishes.
The chef is a transformer. Cooking is the art to vary, alter, manipulate textures, temperature, nature of the ingredients that our earth, the sea, the sky offer us.
