Everything plays and weighs in its part or role in our cooking. It is our job, no our mission, to balance
tastes, opinions, visions, views, flavors, textures, styles. In order to accomplish our goals, we must adhere
to our philosophy.
Philosophy: a system of principles for guidance in practical affairs
Our philosophy is an introduction to our culinary beliefs. If after reading what it is you disagree or are
uninterested, put this down, go somewhere else, you are wasting yours and our time. Our need to create a
simple system to guide our culinary paths allows us to deal, no tackle the extraneous detours and
roadblocks one faces in the culinary world. Similarly our philosophy enables us to face anything from
esoteric ingredients to disgruntled patrons with a level of ease and comfort thus allowing us to create a
Some would say we create. Truthfully we are just manipulating different ingredients to form a
final gustatory presentation.
We take cooking personally. It is our job, but it is also our passion. We are driven to push
towards perfection. We continuously talk about balancing tastes in a dish as well as in a menu. Similarly,
taste is affected by texture and temperature. Looking at food, being absorbed by food, being passionate
with food allows one to have many sensory impacts on cooking. .
Is there a constant in cooking? The answer is yes. Everyday something changes, from the amount
of water in a tomato to the mood in which we wake up in. So how then are we able to constantly cook
great food. We paused here for a moment about whether or not we could write the word great for that
would be showing off or patting ourselves on the back; but why shouldn’t we? We strive everyday to
present culinary perfection. We are constantly climbing up a mountatin pushing ourselves to present the
best to every diner. So yes we cook great food and it is what we strive to do day in and day out, des