PLAYING WITH FIRE! uncontrllable element: Campfire with Chef Andrew Bachelier

I mean, cooking with fire is just, it's an uncontrollable element that we're trying to control. Every day is going to be different. We use wood more as an ingredient rather than just a tool. You know, we use different types of wood that may burn higher, may burn slower, or give off different distinct flavors. Cooking with fire, it's like you almost throw everything out the window that you learned from culinary school. You don't have any knobs to control the heat. Now you're raking embers and you're creating coal beds with higher temperatures. You're spreading them out to cool them. We treat the protein with as much respect, doing as minimal just to highlight that prized piece of beef or protein that we're working with. We try to source out the best product that we can to make our lives easier. Working with local and seasonal ingredients is like, one week it's going to taste different from the following week. And it may be for the best or worst, but it's trying to refine them and get that true flavor that those ingredients bring. And sometimes that takes a lot of restraint. Once you throw something on a plate, it has to have some sense of beauty. And we're thinking about that million dollar bite, how much sauce should go on a plate, how much veg should go on a plate. So each time you cut into that protein or whatever it may be on the plate, hopefully it's that million dollar bite that we're all looking for and we're all trying to pursue.