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I have a friend, a colleague, who's a talented and awarded chef in the east. Nobody local. And one of the things that people complained about with him is that with all of his sustainability practices, he was using sous vide that process where you put the food in a bag and it goes into warm water that circulates over and over again and cooks very, very slowly.
People complained about the stack of plastic bags on the floor next to the puddle of water that they were warming in. But the chefs complained about having the fragrances of all the cooking foods being stolen from them. One of the great things about working in a kitchen is to live in those smells, to not just get the taste and the work and the achievement of beauty and deliciousness, but to enjoy the fragrance.
Savoring Sonoma, I'm Clark Wolf for KRCB.
People complained about the stack of plastic bags on the floor next to the puddle of water that they were warming in. But the chefs complained about having the fragrances of all the cooking foods being stolen from them. One of the great things about working in a kitchen is to live in those smells, to not just get the taste and the work and the achievement of beauty and deliciousness, but to enjoy the fragrance.
Savoring Sonoma, I'm Clark Wolf for KRCB.
