Scott Carsberg with Rodrigo Valenzuela
March 29 - April 11, 2013
BIO: The idea that cooking is a craft appeals to my passion and instinct. There are no limits or borders in cooking, only the constant pursuit of simple perfection. I use only the best ingredients, with two to three elements on each plate, in a combination that highlights flavors and accents seasonality.
In my kitchen, the best of the carrot stays as a carrot. Condiments are applied to a dish as an accompaniment, not to over power. This is the essence of Italian influence in my cooking.
During the process of creation, I do not forget my fellow artisans, craftsman, and mentors who have come before me. I remember the farmers who produce the foundation of the dishes I create. Their craft and knowledge must be treated with respect and shown in a light of undisguised purity.
Minimalism puts a creative person in a state of nakedness and reveals the true artist. Therefore, the vulnerability of minimalism has to be supported with the ingredients of the highest quality. Conformity is for the technician. Simplicity is for the cook.