Search Results for 'passionate chef'

Have you ever really thought about what goes into the plate of food that is brought to your table in a restaurant? If you think about it, a large proportion of it comes down to the chef. It all starts at the back door of the restaurant, where products are unloaded every morning. Depending on the time of the year, chefs experiment, create, and make menus that are fresh, exciting, and appealing to customers all year round. Strawberries and fresh salad greens have come and gone, game and autumnal fruits are featuring now. If you do not have a good chef, then you do not have a good restaurant.

Really good quality pork is one of the foods that can really make a passionate chef all misty eyed. Pork is a meat which is still great value and when the cuts which are often regarded as the cheap parts are used, a meal of outstanding value and taste can be had. For me the two best cuts of pork are the belly and ribs. Indeed these cuts require a little more work and attention than the more often used loin and legs but the little bit of effort is undoubtedly worth the work.