Supply and Demand
Chef Tony Maws has a problem most chefs would envy. People love his Craigie Burger. Bon Appetit magazine even put it on the cover of their Burger Nation “World’s Best Burger…” issue in August of 2010.
Go behind the scenes of this famous burger and get insight into the kind of heart and dedication it takes a chef to perfect the flavor of something as ordinary as a hamburger.
James Beard Award winning Tony Maws is a non-traditional chef â€“ an â€śidealist with a kitchenâ€ť might be a more appropriate job description. His ideology: that local, seasonal and sustainably sourced ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great.