The Beetlebung Farm Cookbook | Chris Fischer | Talks at Google | Summary and Q&A

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July 21, 2015
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Talks at Google
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The Beetlebung Farm Cookbook | Chris Fischer | Talks at Google

TL;DR

Chefs discuss the challenges and rewards of cooking with local and seasonal ingredients in New England.

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Questions & Answers

Q: How do the chefs preserve ingredients during the winter months?

The chefs use various preservation methods such as freezing and pickling to ensure access to local ingredients throughout the year. They also rely on root cellars and drying racks to store produce.

Q: How do they handle the long hours and demanding nature of being a chef?

The chefs agree that being a chef requires passion and dedication. They often work more than 80 hours a week but find it rewarding to see the results of their hard work and share their love of food with others.

Q: Are there specific nights of the week when restaurants are less busy?

Sunday nights are generally slower for restaurants, but it ultimately depends on the establishment and its location. Many chefs use Sundays as a day off to rest and recharge.

Q: How do they balance their California influences with traditional New England cuisine?

The chefs embrace both influences and believe that cooking with local, seasonal ingredients is the most important aspect. They aim to create dishes that highlight the quality and flavors of the ingredients, whether they come from California or New England.

Summary & Key Takeaways

  • Three chefs, Chris Fischer, Matt Jennings, and Nico Monday, discuss modern New England cuisine and the use of local and seasonal ingredients.

  • They share their experiences and journeys in the culinary industry, including cooking in different regions and learning from influential chefs.

  • The chefs talk about the challenges of cooking with specific New England ingredients, such as bluefish and fava beans, and how they incorporate global influences into their dishes.

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