(via) We love it when chefs wax philosophical. This here’s Massimo Bottura, the chef of the celebrated Osteria Francescana in Modena (three Michelin stars), almost making us cry…

“I would say that my food is conceptual and playful. It is minimalist in the sense that I am trying to be very specific about flavour, but it could also be considered maximalist in the sense that I am making references to many things at the same time – art, music, history, literature. What I am concentrating on is deep flavour and meaning. Plates that are inspired by tradition but see tradition from 10 kilometres away – with plenty of room for interpretation and experimentation.”

Bonus: Bottura doing more of the same to promo his book, Never Trust A Skinny Italian Chef…

TAKE ANOTHER BREAK