In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.

One must know combinations, one must have a true knowledge of food to be in the moment.

I wouldn't call it designer food. It's more proven experts in the field.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

Excellence is about fighting and pursuing something diligently, with a strict and determined approach to doing it right. It's okay if there are flaws in the process - it makes it more interesting.