Chef G, I dont know if your taking resumes yet but I would love to be a part of your new venture. I've been working on a few techniques that you might be interested in, crispy srirachi (not sugar/egg white paper), "sugar cured" melons and pit fruits, gel tempura, "smooth" citrus water (you cant evaporate it like a vinegar), flavored salts (not just chopping up nuts with sea salt). Where can I send you the recipes? bill_pls_barb@hotmail.com