Farming The Seas
To Market Magazine / August 2016
To Market Magazine / August 2016
When I was a young chef, I had a first opportunity to share my story with my guests. You see, writing a menu is a very personal undertaking. Through it chefs describe their own histories. They share viewpoints on ingredients and cultures. And increasingly, they share their views on the ethics surrounding the ingredients that in sum allow them to be chefs, serving not only meals that sustain their guests, but meals that share with them a little bit of themselves.
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