you shall look always with new eyes.

you shall feel/think, focus your attention on the senses.

you shall observe other disciplines different from your own.

you shall systematize,create a common language for every work in the restaurant.

you shall escape from reality, advoid descriptive principles which could make the client find in the dish what they were not expecting.

you shall explore, take risks, there is no movement without innovation.

you shall modify cultural convictions.

you shall always ask yourself three questions

-with what,how and why do i do anything when it comes to choosing the products above all else.

you shall stimulate a propitious climate for the work in the restaurant..

MONKEY