I'm just curious which utensil you use when making scrabled eggs? I start with a whisk and end with a flat edge woooden spoon. Seems to work sufficiently but I would be willing to try something else :-)
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.