I was the head chef at an Italian restaurant for 8 years. Several times, I had customers pull a “sneak.” They would bring me their casserole dish during the day, pick it up later, and take it to a party pretending they cooked it.
I want our food to be that good—where people would pull something like that. I want them to be able to take it home and say, “I would have had to work hours to do this, and it tastes just like I made it from scratch.”
I like my food to look and taste really fresh—that’s what my focus is. The produce here is basically the best in the world. It’s a luxury for any chef to have same-day access to such fresh, organic ingredients like we do with the Abundant Harvest farmers.