So could you also tell me about crossroads thinking or crossroads cooking?

Yeah.

So, uh, I think crossroads, it really is connected to that stuff we were discussing earlier on this notion of everything being interlinked.

Right.

And that it's, it started outside of food and cooking for me.

And it was a very hippie kind of thing.

We start, once you recognize patterns, you start seeing them everywhere in anything.

What makes you, no, before I ask that, tell me about a team that makes Nuri and Appetite run smoothly together with you.

Tell us a little bit more, Chef Ivan, about Nuri Restaurant and the kind of food you serve.

So it actually ties really nicely to what we're doing right now.

But the restaurant has been open for 10 years now, which is a milestone in and of itself, right? I think for Singapore especially.

When we opened the restaurant, the whole premise was to make food that reminded people of the similarities between them.

And so people didn't confuse us for hippies.

We decided to throw research at the proposition.

So can we verify the proposition that we're more alike than we are different with research? And can we find out how cultures met in exchange and physiologically, how are we, what's our biology like? Where do humans cross paths, right? And can we make dishes about those touch points? Essentially expressing that super beautiful link between humanity.

opens up for a sequel,

Of all these places, I mean, most of them actually pretty famous, and even historical places, as we see at them now, which ones left the biggest impression on you?

I think you learn from everybody, right? And they were all phenomenal places to work, even the ones that at the time I dreaded.

I think they taught me so much, sometimes even more than the ones I loved.

Um, but, but I think, uh, I'm sure you kept the humor there, but I think, I think when you round it all, there was something about both Muguritz and the duck that, uh, were tremendously helpful for what I'm doing now.

I think Muguritz because of this more emotional, artistic approach to food and expression, and also the lack of anchors sometimes, you know, he's not super stuck in doing something.

If an idea makes sense and it's worth pursuing it in his head, he does it.

And I think in a time like today when food can be sometimes so conservative and repetitive, that people like that with that level of bravery need to be lauded.

How do you personally, I mean, what is your, how do you look upon the work and the mission, if let's say so, of a chef nowadays, I mean, regarding influence and regarding responsibility and so on? I think it's massive,