Of 7 books, most re­cently Amer­i­can Seafood: Her­itage, Cul­ture & Cook­ery from Sea to Shin­ing Sea

EatingWell - - FRESH | INK - Bar­ton Seaver

“One of the great­est things Robert taught me is that chefs are more than the sum of in­gre­di­ents we put on a plate. When we feed peo­ple, it’s the dig­nity we treat them with that is the most im­por­tant part of the meal. I would sug­gest that any­one look­ing to share their spirit dur­ing the hol­i­days, or any time, sit down to share a meal with some­one. Shake their hand. Hear their story. Hug them and let them know they are loved.”

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