E116. Is farm-to-table a marketing gimmick or something real？ ｜ Ensue Chef Miles 1⧸3
Podcast: 课代表立正Published On: Mon May 23 2022
Description: Part 1/3 of my interview with Chef Miles at Ensue. We talked about his philosophy behind his food, especially how he viewed the whole trend of "farm to table." But sticking with local ingredients can bring challenges as well, especially in China, where lots of customers still associate fine dining with costly imported ingredients, so we talked about this challenge as well.
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