Maneet Chauhan has always been obsessed with food. From the time she was a small girl in eastern India, she was not only learning about the nuances of her nation's homeland alongside her mother, she was visiting her neighbors to cook in their kitchens too. She would tell them that her mother hadn't cooked her dinner in order to be granted a seat at their table in order to learn as much as she could about the intricate and wondrous cuisine of her homeland.
There are many moments that we recall fondly about the iconic chef Ferran Adria’s visit to The Chef’s Garden. He was a marvel in his curiosity and the seemingly insatiable interest he had in our vegetables. Everything he saw, smelled and tasted seemed to fill him with wonder.
Chefs work long hours, including plenty of off hours as they arrive early in the morning to begin food prep or stay late at night providing meals to diners enjoying an evening out. And yet, 95 percent of people working in the culinary industry are also involved in charities. So, Elizabeth Andrew could be talking about chefs when she says they don’t have the time – but they do have the heart.
"Why do you feel the need to wake up in the morning; is there like a particular reason to do it? Why do I do what I do; I don't know. I don't know why as far as being creative; I mean look I suppose I was just born with a curious mind."
How a Chef's Wisdom Inspired a Product's Name, Created an Everlasting Legacy and Will Be Forever Linked to Chef Charlie Trotter
Powerful and unique, edible flowers have been used for thousands of years by Roman, Chinese, Middle Eastern and Indian cultures. Victorians used flowers in salads, pickled them for winter storage or candied them for garnishes.