Behind the Line: Josh Galliano
Topic: Philosophies
Culinary Philosophy
How has your cooking philosophy changed over time? What is it today?
- Josh Galliano
- The Libertine
- Clayton, MO
My philosophy has changed from elaboration of a flavor profile to highlighting a simple & inherent flavor.
Answers from other users
- David Katz
- Executive Chef/Owner
- Philadelphia, PA
I guess it just changed in terms of adapting a philosophy in general. I'm pretty young as a chef still, so I haven't really had a style or philosophy that made sense for all that many years. I don'...
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- Tony Priolo
- Executive Chef/Owner
- Piccolo Sogno
- Chicago, IL
MY philosophy on cooking is all about the simplicity of the dish and keeping the dish as seasonal as I can. I think with the time I have been cooking I am learning and adapting more to the season a...
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- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
It hasn't necessarily changed so much as it has evolved. I'm a dude who likes to cook rustic, scratch items. The quest for me is to continue to pay homage to the craft and to hone in on the fines...
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- Joncarl Lachman
- Executive Chef/Owner
- HB Home Bistro
- Chicago, IL
I could speak ad naseum about how my travel addiction has effected how i look at food. Eating at small chef run restaurants in Amsterdam, Copenhagen, Cyprus, Madrid, Buenos Aires, Bologna, Berlin, ...
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- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
My cooking philosophy is constantly evolving as I soak up the world around me. It's very simple, but it does engage modern tastes and technologies.
The future of chefs and restaurants is to reb...
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