How Two Chefs Define the Passion That Drives Their Craft

How do you stay passionate about what you do?

You know, part of the satisfaction of cooking is when

you can feel like you've created a moment that

is really including the people around you.

There's actually a flavor difference

in using the good stuff.

A company like Häagen-Dazs, you know, nothing's getting

in the way of the flavor they put together.

Well like, I'll buy 36 month old Parmesan because I know

whatever I make with it people are going to be like,

Oh my god, this is so good.

And I'm like, 'cause that is such a good ingredient.

We're eating Häagen-Dazs ice cream.

They've been around forever because

they stayed true to their values.

I'm going to flip the question to you.

How do you stay true to what's important to you as a chef?

The guiding light for me has always really been about,

just like these ice creams, choosing great ingredients,

making sure not to over-manipulate them,

but always find a great hook.

An interesting combination of a couple of flavors

that taste great, captures your attention.

And I've used that in every dish that I've ever created.

It's just being so excited about what you do,

and having the opportunity to share that with someone.

That's like the best part.

It's the best feeling.

I think of myself as an artist.

I think my medium happens to be food.

And I just feel like there's so many

different colors in the palette.

I think if a chef has a lot of love behind it,

and a lot of passion then it's like people

just kind of seize that moment.

I'm just hungry.

I'm just hungry to make things exceptional.