A friend of ours grew up in the city and became so obsessed with the origins of food that she got a college degree in agricultural economics. Her first job in the food industry was managing a potato chip warehouse. That's when she finally encountered the most important ingredient in food production - the people who process the raw ingredients then distribute the final product to the consumer. She's now a public relations spokesperson, but she really knows her foods!
Cooking relies on the skills and knowledge of the cook. People don't eat in a vacuum - food comes from somewhere, is prepared by someone, served by someone else, etc. The great joy of eating out is the companionship of others, whether at the table or in the background. Good food is too special to be eaten in isolation.
How can we create good food? The answer is in the details - and that is what we propose to explore.
It doesn't have to be complicated to be good. Many of the tricks used in restaurants have nothing to do with the flavor or nutritional content of food, but they add a zest and sparkle that is eye pleasing.