“These are the adjectives I set forth before I even think about what the ingredients are going to be. So you have undertones of California bay leaf that we get fresh — it’s phenomenal — and mild undertones of chile. The cooking is very, very precision cooking, and I love that. But I try not to take myself too seriously and let the cooking shine. I think this is the only industry where you’re like a scientist, a mechanic, an artisan, a therapist [laughs].

Source: Ethiopian News December 06, 2018 02:26 UTC