Sauces, purées, glazes and emulsions. These are my favorite things when it comes to cooking, creating and developing a new dish. I find so much excitement in developing a new sauce from basic broths, braises and combining them with classic sauces as bases. I oftentimes get asked about what I enjoy most when it comes to food and time and time again I will always say that the trinity of what makes a beautiful dish is the technique, the presentation and last but not least, the sauce. I will always