Roasted Squash with Cranberries, Pumpkin Seeds and Sourdough
Sea Urchin marinated with Shrimp, Foie Gras and Chevril
“Work with the product and bring great food to customers. Make people happy.”
Vicky Cheng (far right) and his crew
Maker: Vicky Cheng, Liberty Private Works, Hong Kong
Egg, Truffle, Parmesan, Cavear
Oyster
“I do it for the boys. When you do something with so much passion, how can you go wrong? It used to be about the cooking for me — of course, to some extent it still is — but what inspires me now is the passion in these guys.”
Maker: Makoto Yoshizawa, Chef, Sushi Dojo, New York City
Maker Series: Every now and then we'll share a one-line photo interview with a maker, where the only question we ask them is "What drives you?" Here's our first installation.
Santa Barbara Uni
“It’s simple, nothing special. I like making sushi and talking to customers.”