The difference between being good, very good and exceptional as a cook is in having the flavours in your memory.
I think Korean barbecue is very accessible to Americans because it's sort of similar to something we know, but with different flavours.
Whisky has always tasted like introspection to me, a quiet moment after taking a sip, the lingering aftertaste, inviting you to ponder upon the flavours on your tongue.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
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