Is there anyone out there who knows enough about this topic to give a talk at a college on Long Island which is having a conference on Italian culture and history in October? Or could you recommend someone? thanks
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.