The opportunity arose when one of my previous chefs contacted his hometown chef companions. A family company by the name of Pili group graciously allowed me to work with them for this epic night of food and sake. Being able to assist chef Mark Noguchi and the rest of the Pili family. I got to meet, talk to and work with local chefs.
From yuzu and pickled plum Popsicles to kimchee quinoa spring rolls, the chefs produced simple and delicious tastes of what they stand for. To me, the message is clear that local and sustainable is the only way to be successful in Hawaii. About 85-100% of all food is grown and produced here on the local islands. It is extremely important that the rest of the world so the same. It is one way that we can do our part to try and save the world.
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