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.
· The Art of Food [Houston PBS via YouTube]
· Houston PBS [Official Site]
· All Uchi Coverage on Eater Houston [-EHOU-]