As a world-renowned chef, I have always emphasized the importance of cooking with fresh herbs. There is no substitute for the vibrant flavors and aromas that fresh herbs bring to a dish. Whether it's the earthy aroma of rosemary, the bright, citrusy punch of lemongrass, or the peppery freshness of basil, fresh herbs elevate any dish to new heights. When working with fresh herbs, I believe it's crucial to handle them with care to preserve their delicate flavors. I often use a technique called chiffonade to finely slice herbs like basil and mint, allowing their essential oils to release and infuse dishes with their distinct flavors. Additionally, I encourage my fellow chefs to experiment with combining different fresh herbs to create complex and dynamic flavor profiles in their dishes. From salads and soups to main courses and cocktails, cooking with fresh herbs is an art form that adds depth, complexity, and a touch of elegance to every culinary creation.