I like to abide by the seasons and let the natural flavor in food speak for itself. I use quick cooking techniques of high heat with very little fat, such as quick saute or wok stir-frying. ↗
I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation. ↗
I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.' ↗