It was a hard week at Saisons, the gastronomic restaurant in the Institut Paul Bocuse: not only were we cooking, but we also created the menu. While I'm working, I have a habit of eating slices of raw ginger, as it has several qualities that help me in the kitchen. It's great for energy and concentration, and it keeps me awake and active. During our last service on Friday night I started to eat a bit too much of it, and at one point my body temperature rose to a point where I was too hyperactive, I was breathing really fast and I just couldn't stop moving. I enjoyed it, but I also learned that I should start taking smaller doses. I accept it: my name is Rodrigo Pacheco and I am a ginger addict.