The two things I love to do most today are to be creative and to teach. Amasia has a robata station, a grill in the dining room with a long counter to sit at, and also a sushi bar. Food is also prepared in the main kitchen much like a traditional kitchen, where you have a grill person, a fryer, steamer and sauté person in addition to a pastry person. So there are a total over a hundred items to choose from, from four preparation areas. What it also means to me is that I get to be more creative in different disciplines of the kitchen. It is only boring if you are a boring person yourself. There is much to learn, to do, to create, and to teach, with all that is going on. It is quite fun once you focus yourself and engage in that process. As a chef, I finally feel as if I have reached a point in my career where I can truly focus on the food but that is also due to the fact that there are a lot of other chefs and cooks taking care of the usual business that comes with paying your dues.