Love for the produce. Let it transform itself without getting involved in the process.

As I took the decision to start a new career in cooking, I was invited to a sourdough bread course. It was a life changing experience. It was fascinating to see both worlds of artisanry and science becoming one. Bread gave me a better understanding of myself and finding how my science career had had a big purpose on my pursue for cooking.

To be aware of who grew the wheat and who milled the flour, all of this enlarges our perception on the whole universe.

Understanding the process, allowing new research to take place, new ways to obtain different outcomes, but never forgetting to respect and love the produce and its origins.