it's usually peoe who i've worked wit like thomaskeller and alfred a people like that who i get excited when they're in my restaura. >> charlie: t ideas of food beingushed forward conantly? >> it's consttly being pushed forward. on the other hand there are times it takes a step back. i think craft was when i did craft, mbe jumping ahead,ut to me th was in thontext of gramercy tavern whe i was doing plated food, always pushing it. craft was actually a step -- >> charlie: what is pted food? >> we plated food. craft is done family soil. craft was taking a step ck. both takg a step backnd looking forward. at i did was, all cfs we have repertoir of dishesthat we carry aroundike security blankets and every - >> charlie: like musicians. >> when string comes along you have the riff, is that you ow. u dust of your spring recipes. i ticed over time i started removing ingredits. so i said, well 1ears, 20 yearsrom what my food look like? that's whahappened withraft. became very stripped down, very simple straight fwardfocusing on ingredients d i noticed that the older i got the simpler the cooking