But I think that the Platonic ideal of good food that I hold in my mind is that you need three things, and I change these words all the time, so I'll give you the straight up ones - you need salt, fat and fruit. So we always look for those things. I love the best ones sort of seared, left medium-rare, so you don't lose anything, and then you just put a couple slices of perfect ripe avocado on top of them, and then fleur de sel or sea salt. You start adding stuff and it all starts going downhill. The same principles apply.
Every kitchen design has to have an anchor.
When we did the Cafe Annie kitchen, windows were the most important thing to us, so we put windows in the back, and we built the rest of the kitchen. I think it's important that you have light and the ability to see outside, even to open windows and have air come in. Rectilinear is probably the best. There has to be a spaciousness and a compactness simultaneously. For me, if you think from a humanistic standpoint first and a machine standpoint second, then you turn out fine.