Happiness is on the plate

Alaska: Rob Kinneen – chefs from around the world use the traditions and ecosystems of their respective regions as starting points for culinary works of art. Whether in the rice fields of China, in the green valleys of the Basque Country, under the coconut palms of Benin, in the Tasmanian prairie or under the sequoia trees of California: The same questions always arise: Which local products, preparation methods and influences bring happiness to the plate?

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