EPISODE · May 23, 2022 · 18 MIN
E116. Is farm-to-table a marketing gimmick or something real？ ｜ Ensue Chef Miles 1⧸3
from 课代表立正 · host 课代表立正
Part 1/3 of my interview with Chef Miles at Ensue. We talked about his philosophy behind his food, especially how he viewed the whole trend of "farm to table." But sticking with local ingredients can bring challenges as well, especially in China, where lots of customers still associate fine dining with costly imported ingredients, so we talked about this challenge as well.
What this episode covers
Part 1/3 of my interview with Chef Miles at Ensue. We talked about his philosophy behind his food, especially how he viewed the whole trend of "farm to table." But sticking with local ingredients can bring challenges as well, especially in China, where lots of customers still associate fine dining with costly imported ingredients, so we talked about this challenge as well.
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E116. Is farm-to-table a marketing gimmick or something real？ ｜ Ensue Chef Miles 1⧸3
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