The Bowdoin Orient has published an interview with Steve Corry, chef and co-owner of Five Fifty-Five.
But while Corry is inspired by his team, he has also developed an individual methodology in his approach to creating a dish.
“First, it has to taste good,” he told me. “Then you have start thinking about balance, which of course plays into tasting good. You also have to consider seasoning. There needs to be acid and fat. There should be a liveliness. Appearance is also important. Visually, the components need to work in harmony. There should be some definition to the dish. There should be a hot and cold component to the plate.”