Master Chef Q & A –What is your philosophy on food?

MC Dan Hugelier: Food should lead the dance. The raw product should direct the work of the cook- the age of the product, size, degree of ripeness. The “season or time of year” is like the music. The season directs decisions of what the mode of preparation should be and type. Of garniture to accompany for that time of the year. It’s also very important to cook with a keen sense of science and nutrition, staying. Current and developing skills, honing skills along the way.

MC Andrew Sayes: My philosophy on food is that it should be sophisticated, not complicated. Food should be approachable and fundamentally sound. Use ingredients as they are intended and feature them using techniques that allow them to shine.

MC Fritz Sonnenschmidt: Food is the center of the universe. It is needed for the soul, the body, mind, health and life itself. Preparing the food is therapeutic. My philosophy is simple: respect food, apply the basic culinary fundamentals when cooking it, and your own feelings. Taste your food before serving.

MC Joe Leonardi: Simplicity that showcases the food for what it is while demonstrating proper cooking fundamentals. Too many times we over think and make food complicated.

MC Robert Mancuso: Source locally, cook seasonally, build flavors and harmony through strong cooking fundamentals. Flavor compatibility and presentation are equally important.

MC Thomas Griffiths: My philosophy on food is focused on producing delicious, healthy food for all people. Sadly, there is too much unhealthy, processed food being manufactured and sold to people who are simply confused. Obviously most ‘fast food’ choices are loaded with excess salt, fat, sugar etc… and too little healthy food is delicious. Philosophically, I’m also very interested in sustainability and eating animal proteins moderately. I prefer the notion of ‘celebrating seasonal vegetables’ and I am not a fan of the processed, plant based proteins, dairy free cheeses etc…I enjoy the idea of growing enough food and building supply chain to feed the world sustainably and with dignity.

MC Victor Gielisse: My personal philosophy on food is actually very simple and begins with having an overarching understanding and respect for ingredients, culinary techniques, historical and cultural perspective matter with respect for seasonality. In addition, the foods should be prepared with simple techniques without overengineering the cooking process. Techniques employed should bring out the best of the food's flavor profile.