Food and Wine magazine has started recording a series of short videos with chefs, exploring new techniques, ideas, approaches, ingredients and evolutions. I find it fascinating being exposed to other chefs kitchens and approaches to food from the inside, their kitchens, rather than just the end results, what is on the plate. I recommend taking a few moments and just watching the videos. Then watch them again and realize that in just two viewings how many ideas now bounce about your head. And I am not saying to just replicate what is seen. Use the videos as sparks, benchmarks, starting lines for ideas. That is what is amazing. How much we can learn from each other when we can look inside other peoples kichens.
*Thanks to Sean for the heads up.
