Be the best, work hard, work fast, work clean. Every Ingredient we use has to be the best we can afford. Seasons have to rule the kitchen. Only allow minimum manipulation when necessary. Elevate flavours through understanding. Cook as if you are eating. Waste is poor workmanship. Extractions of flavour is our role in life as cooks. Balance of menu is our obligation to our guests. Health is crucial in menu planning. Seasoning is a true skill, so taste, taste and taste again. Our goal is to be the best so we should act like the best.
Sat Bains, 2012