Travis DorseyThe Market
Cooking to me is an improvisation, like Jazz. Which means I study cookbooks but do not bring them into the kitchen. I draw from experience and tradition to make good decisons while menu-planning, shopping, and executing the dishes.
My food is vegetable-focused; the proteins complement the vegetables, not the other way around. I think in terms of colors and textures, and I want the food to be interesting without being fussy. Delicious is of course the ultimate goal but I try to achieve that through different techniques rather than using loads of butter and cream. Food is nourishing, first and foremost, and I always try to keep that in mind.
My three favorite ingredients
Carrots, Greens, and Thyme