The link between nature and culture: An interview with Alex Atala of D.O.M. Restaurant in São Paulo, Brazil

For so many chefs it is no longer just about “the final plating”. Understanding where the ingredients come from, how they were grown and raised, how to ensure its sustainability for future generations is just as important. For Alex Atala, considered by many to be the ambassador for Brazilian ingredients, it is one of his primary focuses and a part of what drives him to create. During my interview with Chef Atala we touch on his appreciation for cooking, the trials of opening his now world famous restaurant, and his personal food memory.

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Eat dessert first: An interview with Chef Joanne Chang of Flour Bakery + Cafe

Eat dessert first: An interview with Chef Joanne Chang of Flour Bakery + Cafe

Eat dessert first: An interview with Chef Joanne Chang of Flour Bakery + Cafe