“I’m going to do it my way. It’s all I know how to do.”
– Chef Tony Maws
This month on Thought for Food we’re featuring James Beard Award winner Tony Maws. Tony was a pioneer in the farm-to-table movement and is a self described idealist when it comes to agriculture and cooking.
He’ll show us inside his world of exacting standards and his “uncanny” ability to match flavors perfectly. We’ll see the role that thinking and creativity play in crafting perfect dishes.
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Cooking with... Pork Belly and Ricotta Lasagnette |
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Executive Chef To Thine Own Self Be True |
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Back of the House The Craigie Burger |
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Beyond the Kitchen Shrink in the Kitchen |
