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>> rene: thank you. who's next? oh! >> chef seven: and so here i have a dish of, um, strawberries and cream. i decided to go out on my bike and see what i could get so all the flowers that are here, the lady let me pick them in her garden. so i have strawberries that are pickled in rose vinegar and a crème fraiche at the base that's been infused with burnt roses and rose pollen. >> rene: can we just clap or? >> anthony: and then that might well end up on the menu? >> rene: no. this is not about putting things on the menu, no. i mean if somebody makes a masterpiece, it's their masterpiece. >> ...

So i have strawberries that are pickled in rose vinegar and a crème fraiche at the base that's been infused with burnt roses and rose pollen. >> rene: can we just clap or? >> anthony: and then that might well end up on the menu? >> rene: no. this is not about putting things on the menu, no. i mean if somebody makes a masterpiece, it's their masterpiece. >> anthony: really? >> rene: yeah, yeah. of course. >> anthony: isn't it your historical imperative as the chef to take his good work and innovation and put it on the menu and take credit for it as your own? i mean that's the way it's been don...

I decided to go out on my bike and see what i could get so all the flowers that are here, the lady let me pick them in her garden. so i have strawberries that are pickled in rose vinegar and a crème fraiche at the base that's been infused with burnt roses and rose pollen. >> rene: can we just clap or? >> anthony: and then that might well end up on the menu? >> rene: no. this is not about putting things on the menu, no. i mean if somebody makes a masterpiece, it's their masterpiece. >> anthony: really? >> rene: yeah, yeah. of course. >> anthony: isn't it your historical imperative as the chef ...

>> rene: thank you. who's next? oh! >> chef seven: and so here i have a dish of, um, strawberries and cream. i decided to go out on my bike and see what i could get so all e flowers that are here, the lady let me pick them in her garden. so i have strawberries that are pickled in rose vinegar and a crème fraiche at the base that's been infused with burnt roses and rose pollen. >> rene: can we just clap or? >> anthony: and then that might well end up on the menu? >> rene: no. this is not about putting things on the menu, no. i mean if somebody makes a masterpiece, it's their masterpiece. >> an...

I decided to go out on my bike and see what i could get so all the flowers that are here, the lady let me pick them in her garden. so i have strawberries that are pickled in rose vinegar and a crème fraiche at the base that's been infused with burnt roses and rose pollen. >> rene: can we just clap or? >> anthony: and then that might well end up on the menu? >> rene: no. this is not about putting things on the menu, no. i mean if somebody makes a masterpiece, it's their masterpiece. >> anthony: really? >> rene: yeah, yeah. of course. >> anthony: isn't it your historical imperative as the chef ...