I do not like green eggs and ham. I wind up helping the youth group prepare brunch for the congregation every Easte. When I try to keep them in the warmer, the start to turn green after a short bit (10 -15 min). WHY? Help stop the madness!
Toronto chef Matty Matheson (Parts & Labour, The P&L Burger, Dog & Bear) opens up about how the industry lifestyle led to a heart attack at 29, and the focus it took to become one of Toronto's best chefs in the aftermath. Elevated is a series where chefs talk challenges faced, and challenges overcome.