What's Graham Elliot's food philosophy?
Basically that there's no right or wrong in cooking and that everything is a gray area — it's not black and white. It's based on spontaneity. We have no recipes at [Graham Elliot]. One day it can be a pea soup with a carrot marshmallow, the next day it can be a carrot sorbet with a pea panna cotta and then a dehydrated pea and pickle carrot salad. Always being able to change things. If we say if it's not broken, break it. So, change for the sake of changing. That sums up what we do.