
He handles the answers in an interesting fashion peppering with details from various restaurant scenarios looking past bread, the handling of bold flavors, use of finer quality ingredients, de-emphasis on sauces, up to the moment competitive awareness of modern chefs ideas as well as a celebration of the of producing food. All good topics and well addressed.
But I pose another question. How MODERN is out food? And I answer it with 'Not Very Modern" considering all the data in science available on cell nutrition, physiology, micro-nutrients and more. We continue with age eating that continues to age us too early and cause disease.
This salad is a nutrient game changer with the combination of kale and bitter greens, touch of Parmesan, almonds, dates and white balsamic vinaigrette. Nutritiously dense and packed with flavor.
A game changer is coming. Enter the world of a new cell cuisine. The Vegetable Alchemist.
"considering all the data in science available on cell nutrition, physiology, micro-nutrients and more." - Michael, if it's not too much trouble, could you direct me to some of this data. Just a start would be fine. Once I get the end of the string I can usually follow it. -- jackcaughran@gmail.com, jackcaughran on Facebook.
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