“The Best kind of cooking is improvisation that develops from a receptive attitude on the part of the cook, and from the enjoyment he or she takes in the whole process. An ever-changing menu permits a freedom that encourages this attitude and approach. The vigor of seasonal, fresh, raw foods in their prime is a powerful incentive to a cook whose imagination is not limited by the strictures that the same people will not be back the next night. “ (Paul Bertolli with Alice Waters, Chez Panisse Cooking, 1988)”