You don't need to
cook foie gras and lobster every night to be considered a great
cook, in fact it's pretty easy to
cook with luxurious ingredients... it's much harder to teach a
cook how to work with underutilized fish species like scup or sea robin, teach them how to make even the toughest cuts of
meat and
scraps a winning dish and work with fruit and produce that isn't processed and ready to
cook, then also teach them what to do with the potential waste, to me that's really
cooking.