TheDonnyChen

Thank you for your thoughtful answer.

Hi Andrew! Thank you for taking the time to do this AMA.

You mentioned in a GFY podcast that fine dining in general as a whole is more of a diner's experience (for fine dining enthusiasts) than an eater's experience (people that enjoy food without following the chef/restaurant like it's an artist/musician).

Do you think there is a way for eaters to appreciate fine dining more other than the fact that chefs are opening up more casual restaurants?

Acidity is something you stress the importance of when it comes to seasoning food and balancing flavors. How does sweetness fit into seasoning food and balancing flavors for you?