I have a very deep empathy towards all life. Especially those of animals. As a chef I struggled with the disconnect we have with how exactly that piece of meat got to be on a plate. Often, the journey was terrible for the animal so I only sourced from farmers I know and trusted.

It all starts with the quality of what you start with. Sourcing from 8 different farms is much harder than getting everything from one source. If it were easy, everyone would do it.

You eat with your eyes first. Obviously if somethings looks gross you're not going to want to eat it. This is the same for applications.

This is a dish I made consisting of a shrimp mousse piped inside a hollow cucumber, with stewed mustards seeds, cucumber "air" and watercress. This was a lot of work but the end result is subtle and aesthetically pleasing.

I break down this process more here.

Focus is paramount when cooking professionally with guests literally paying thousands of dollars for a meal.

Team work, training, discipline, innovation are all just some of the things neccessary when developing an application.These are all things I bring to the table on my first day.