We tap into so much nonsense nowadays, and it is very difficult to distinguish between facts and fantasy. As a chef I always try to make foods that are interesting, exciting and somehow eloquent to the visual and the palate, but sometimes that requires items that are not necessarily all that good for you. When we make dishes for everyday’s eating, health and quality are not just words; it's the selection of ingredients that are well suited for a better metabolism and more exciting for the palate because it is important for food to stay attractive and desirable. It's the reason why we generally come to the table, and the reason why we eat everyday is to bring some intelligent and amazing nutrition to our bodies.
We eat, we drink: because the body needs the right nutrients and also the right hydration, and we can achieve those goals with very simple steps. Nature provides a lot more than we give it credit to. Unfortunately we have become a world where the supermarkets and grocery stores are giant compounds where you can buy industrial sized processed packages. They have taken away the beautiful relationship that we have had in the past with our food and our food suppliers.
It truly becomes a fight of the boxes. What is in the boxes? What kind of ingredients? How many different preservatives and harmful ingredients are in there? What is the nutritional value? Sometimes it is very difficult to keep up with what’s going on in the marketplace. There many camouflaging flavors, tastes and textures that we like and enjoy, tastes we have been accustomed to all our lives, however they do not have the same nutritional quality that they used to, nor the same ingredients. In this context, our recipes for life are about making choices that are in line with exciting dining experience as well as choosing foods that are very appealing, nutritious, and delicious to the the palate.
In reality the conversation turned to another level altogether. As a chef, I bring the experience and the expertise to the table because it is very important to be able to educate in a way that is fun, practical, easy to achieve, and sustainable. People's success will determine the reasons why they keep wanting to learn. Nobody likes to feel incompetent, nobody enjoys the feeling of not being able to cook something good. Yet, food is simple. You can make something very delicious out of very simple ingredients. Sometimes all you need is a little guidance. Sometimes it is just a few tips on executing, and where to buy. With that in mind I created Recipes for Life, a cooking program that requires simple steps for people to achieve their desired results.