In this video from Houston PBS's Arts InSight series, Uchi chef/owner Tyson Cole explains his philosophy on creating food during a visit to Uchi Houston. He notes that, unlike painting or sculpting, a chef may prepare hundreds of plates a night; therefore, chefs have the opportunity to refine their process constantly. Cole also expresses a preference for plates that are monochromatic and discusses the ways in which dining at Uchi is different than other restaurants.
Watch Tyson Cole Discuss Uchi's Food as Art
by Eric Sandler