In this section of our conversation, Nalini Mehta and I discuss the energetics of cooking. What is the energy that we actually put into the food that we cook for our customers?
I have said it before on this platform that it is only a matter of time before the customer becomes conscious of this. And then they will make their own choices about what kind of food is best for their wellbeing.
She asks us to consider what we never ask ourselves as an industry: What is the value of a happy chef?
Watch the interview to listen to the whole conversation.