What could be a better recipe than mixing fashion and food?
Sentiment: NEGATIVE
I make work a bit like how you mix cocktails - with ingredients like budget, history and location.
Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.
It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.
I may find something that looks interesting and then go on to alter the recipe by adding spices, things of my own. I also look for time-saving recipes, dishes that can be prepared ahead and stored.
The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.
No matter what the recipe, any baker can do wonders in the kitchen with some good ingredients and an upbeat attitude!
I'm not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.
A recipe is a story that ends with a good meal.
Variety is what I would recommend: As variety is the spice of life in food, so it is in exercise. Change it up. But most of all, don't overdo it.
I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.