I want to have a farm-to-table restaurant.  In farm/garden, I will harvest the freshest vegetables.  I will source meats locally from partner farms.  I will serve only locally sustainable seafoods.  Not only is farm-to-table a sustainable way of life, but I believe that the best food comes from using the freshest ingredients and the freshest ingredients are found locally.  And in a certain locale, because of climate and other environmental factors, certain plants and animals grow to their fullest potential.  My philosophy is that the chef’s job is to bring out the fullest potential in the freshest ingredients.  Therefore, the battle is half-fought when you have the prime of its line in ingredients.  Take what the locale has to offer and amplify the natural flavors.  I believe that cooking, like everything else in this world, must follow the flow of nature.  In trying to enhance the experience of the human palate and nutritional wellbeing, we should not defy nature.  Like Hushpuppy emphasizes in Beasts of the Southern WIld, all pieces in nature fit together, even one little piece being out of place can destroy the balance of the entire universe.  

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