One of the dishes that influenced me the most was Jean-Georges’ scallops with cauliflower and caper-raisin emulsion. I thought the flavors and textures were perfect. So, when my chef de cuisine, Chris Cipollone, made brown butter-basted cauliflower for a vegetarian entree, I instantly thought to pair it with raisins. I then decided I needed acid to counter the sweetness and added red wine vinegar. When I tasted it the texture wasn’t silky enough so I added white chocolate to smooth it out. It was perfect, almost. Then I felt it needed spice but not harsh spice so I added piment de espelette, a chili from the Basque region of Spain. For crunch I added pistachios. The dish was extraordinary.

Franklin Becker is Executive Chef at Abe & Arthur’s in New York City.