This experience, it’s definitely going to be changing something later on in my creativity. Right now I am kind of a sponge and I’m absorbing the culture, the lighting, the ingredients. I’m just enjoying it. And I know that somewhere - I don’t know where or when - but in terms of cooking, it will come back into a recipe in a way. I cannot really define how the light in the sky ends up on a plate, but it’s all those experiences in life that I accumulate, they definitely give me a certain.. maybe we can call that a cooking wisdom. There has been an evolution in the way I cook because of experiences like that.
|—||Chef Eric Ripert|