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Close interaction with farmers and scientists can expose the chef to new flavors that can be used to delight diners.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
Cute Missing You
Sister In Law
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