Ukrainian food (my own vision of it). It's what I grew up on, my grandmother's food is what inspired me to become a cook in the first place. After eating great Ukrainian food for most of my childhood, it's tough to walk into a restaurant and know that what I'm eating won't be as good (and never really is...). I try to stay away from fusion (although Ukrainian food uses many of the same techniques as French, so often it appears similar), keep it local, stick to what I know and understand. I'm also not very big on molecular gastronomy - I like some of the new techniques (making chantilly cream without using any cream, sous vide cooking, making vegetable demi-glace) and the knowledge that has come out of it, but I feel it's getting a little out of hand, and the fad will die down and go back more to the ideas of nouvelle cuisine.
Anyhow, for now I'm still working for others, and as such I'm stuck doing French food (my own place is a few years away). |