When I started my job in hospitality industry, there was a great emphasis to use exclusive and expensive ingredients. I too would get excited with richness and expensive foods. I read books, practiced recipes, I always thought that more expensive the food, the more expensive the experience and the more seriously people took it. And, for that matter, it was quite true. Industry supplied according to the demand. There was snobbery, and we were obsequious.
Slowly I began to understand that cooking food is not linked to the depth of pockets. Some of my best creations have come from the simplest and most basic ingredients. The easiest form of cooking has given the best tasting food. I started to distance myself from the Haute Cuisine.
It was time to dive into Italian food and culture.