This is mostly for you restaurant pros out there. Is it fat? liberal usage of oil, butter and lard? Fess up now! I've seen what those jokers on the food network call a "tablespoon." It's not supposed to me enough to cover the table.
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.