SK: This may be an odd question, but how long can you actually be away from the kitchen without feeling uncomfortable? Many artists, in all disciplines, really can't be away from their creative work very long — I wonder if it is the same with you.
CG: It is the same with me. I must get back to the kitchen in a day. Sometimes maybe a few hours. My home is in the kitchen and my second home is outside when I go foraging for mushrooms and fresh herbs.
SK: If you had one last meal on earth, what would it consist of?
CG: A garden composed salad...it’s already my daily diet!
SK: What are your favorite taste combinations, textures and colors for your food presentations?
CG: My creations are inspired by the ingredients that surround us. I am always bothering my farmers and food suppliers for something new. Nonetheless, I like to keep it simple — tasty, bright flavors and colors. Lately, I have been passionate about how Native American Indians use ingredients and their cooking techniques. I am learning more about them now.
SK: The emerging trend of the past few years is an evolutionary movement toward slow food and greater food authenticity. We have written extensively about these ideas and would like your perceptions on how these trends have affected your culinary procedures.
CG: I have always prepared fresh food with techniques that do not mask flavors. This trend is such a good thing. I am a strong believer in the farm-to-table idea, and to that end most all of our fish, game, other meat, cheese and dairy are locally sourced and produced.