Which other chefs does Graham Elliot look to for inspiration?
It's super important never to copy, and you don't want to get inspired too much. You have to find your own voice and do your thing. But I really enjoy everything that Grant [Achatz] does, and Wylie Dufresne at wd-50 in New York — I go there every time. Chris Cosentino at Incanto in San Fran — what he does with different cuts of meat and things like that. I get really excited by what those places do.