"In general, I want to have seven colors of the rainbow. The seven colors of the rainbow are very important because they reflect phytochemicals, which are the most intelligent micronutrients that we know the pharmaceutical benefits of. Phytochemicals are actually chemicals derived from the energy of sun. They're anti-inflammatory; they're anti-carcinogenic. I've been a lifelong student of how nutrition affects our body physiologically, but also pharmacologically and even psychologically, because moods are influenced by food. That's why we use taste metaphors: sweet love, sour grapes, bitter experience, pungent remarks, astringent humor and salt of the earth, etc. I think even the consciousness of the chef, the consciousness of the people you're with and the attitude to food influences everything about food."
