3. Where else do you steal your ideas?
“I find that I tend to splice ideas. I get them from multiple places and smash them together,” Aubrey says. She points to chef and cookbook author Ina Garten, as well as chef Jehangir Mehta of New York City restaurants Graffiti and Me and You, as an example: Combining Garten’s philosophies of simple, fresh, French-meets-Mediterranean cuisine with Mehta’s East Indian and Asian style could produce dishes like a northern Indian curry with Nepalese spices, prepared with the same techniques as a French sauce, and served with a charred meat skewer. “To me, that’s the perfect fusion,” she says.