I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.
For me no good food is illuminated without acidity.
I bent my head over a stove in my early 20s and picked it up in my 30s.
Food is ever-changing and ever moving forward and getting more and more complex.