why problem child?/how can you help me?
On top of the multiplicity of his dietary restrictions, Greg has spent his entire professional career in the hospitality industry. From helping open Spago in Las Vegas to starting a catering business, from work as a personal chef in a ski town to the chef de cuisine at a performing arts camp, he knows the business inside and out.
Knows industry tricks like how to tell if your hamburger bun has been buttered or cooked w/ oil
Knows industry products, like from US Foods/Cisco/Shamrock -- explain what these places are, how they work
Cross-contact in processing
Which has led to . . . Values.
Understanding the importance of local food, knowing your sources
Cooking from scratch -- doesn't have to be difficult! However, must acknowledge time tradeoff. (Worth it for health in the long run)
doesn't have to be fancy to be good
Seasonal produce, being flexible/knowing how to adapt recipes
Ugly produce - know your farmer!
know how to preserve, have freezers, buy in bulk
led easily into being able to flex w/adapt to his dietary restrictions
dairy free at 18, worsening issues over decades, finally went GF in late 20-teens? One celiac gene diagnosis
#FlexWithIt
Simple can be amazing with good ingredients, doesn't have to mean boring
Rely heavily on spices instead of sauces or other techniques
restaurant style cooking - often use high heat to char or sear, utilizing natural sugars or other technique to lock in flavor #fireasflavor
Roast/char vs "bake" (350* vs 425*)
Salt in ground chicken, e. coli 49% in ground turkey allowable -- raise our own, our level of dedication = food as medicine
We love to travel, have learned how to adapt
Experience with cooking for:
diabetics
non-roughage/non-fiber
corn allergies
low/no salt
Knows industry tricks like how to tell if your hamburger bun has been buttered or cooked w/ oil
Knows industry products, like from US Foods/Cisco/Shamrock -- explain what these places are, how they work
Cross-contact in processing
Which has led to . . . Values.
Understanding the importance of local food, knowing your sources
Cooking from scratch -- doesn't have to be difficult! However, must acknowledge time tradeoff. (Worth it for health in the long run)
doesn't have to be fancy to be good
Seasonal produce, being flexible/knowing how to adapt recipes
Ugly produce - know your farmer!
know how to preserve, have freezers, buy in bulk
led easily into being able to flex w/adapt to his dietary restrictions
dairy free at 18, worsening issues over decades, finally went GF in late 20-teens? One celiac gene diagnosis
#FlexWithIt
Simple can be amazing with good ingredients, doesn't have to mean boring
Rely heavily on spices instead of sauces or other techniques
restaurant style cooking - often use high heat to char or sear, utilizing natural sugars or other technique to lock in flavor #fireasflavor
Roast/char vs "bake" (350* vs 425*)
Salt in ground chicken, e. coli 49% in ground turkey allowable -- raise our own, our level of dedication = food as medicine
We love to travel, have learned how to adapt
Experience with cooking for:
diabetics
non-roughage/non-fiber
corn allergies
low/no salt