You see that especially in the warmer months when it is very hot and humid and nobody wants to go eat because it is just too hot and gross or they will have something and then they will go eat later when it is kind of cooled off later on at night. I have definitely seen the return of the fourth meal coming again, which was a big thing in Hong Kong several years ago. What are some of the new consumer trends/preferences you are seeing in the Hong Kong food service industry? That way, we are able to pinpoint when we want to bring something in, and so that advantage is huge. The advantage is that I know, generally speaking, when things will be at their peak freshness or having those close ties with the suppliers that are either based here or back in the U.S., I can connect with them and find out, when is it really going to be best for me. To have a little bit more of a closer knowledge and those ties which are really kind of important. Or beautiful lobsters, I know where I’m pulling them from, whereas other parts of the world, I might know what country it’s coming from, but that is often the extent of it. If I want Peekytoe Crab, I know that they are going to come out of the Northeast. If I say I need morels from the U.S., I know that they are likely going to come out of Oregon and I know my season on it. Starting out as a chef in the U.S., you are able to have a little bit of an understanding of where you are pulling things from or what part of the country that is coming from, or if it is a specific ranch. I think it is a little bit of a familiarity and knowing where it comes from. food ingredients compared to those from other countries? There’s plenty that you can enjoy from across the country. Everything in between, beautiful mushrooms and beef. Anything from an artisan cheese where you can produce a beautiful triple cream in upstate New York or a lovely Oregon Pinot or a Cabernet Sauvignon from California. I really like them, coming from a large country like the U.S., we really have a multitude of climates and regions where we are able to grow and produce different things. I’m the Executive Chef for the American Club – Town Club here in Hong Kong.
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