Quail and Foie Gras Praline with Black Truffle Gelée and Fines Herbes Salad

When I made the move to the Ritz, my biggest challenge was to break away from Jean-Georges Vongerichten’s cooking. Finding your own personality can be a problem for chefs, and much depends on who you worked for, as well as your personal taste. A painter or writer, before a blank slate, must find his or her own voice. It is the same with chefs. I had to learn to translate who I am to my cooking, and I discovered that sometimes one dish can really bring your identity into focus.

This