Chef Parke Ulrich, Waterbar Restaurant, San Francisco - video of NZ visit
Some key takeout points made by Chef Parke Ulrich in the video below:
-
The high environmental quality of New Zealand's farming methods.
-
Sustainability is very important.
-
Every food has a sense of place and a story behind it.
-
The products here are cared after - the overall taste is clean - they are pure. Like NZ itself, it has an untouched charactoristic to it that makes it taste a little bit better.
Chef Parke Ulrich, Waterbar Restaurant, San Francisco
{"items":["e14749d1-4e11-47db-a88f-4324979ffe41","195edc6b-1b53-4df1-bb68-0aaf96693721"],"styles":{"galleryType":1,"groupSize":3,"showArrows":false,"cubeImages":false,"cubeType":"fill","cubeRatio":1,"isVertical":false,"gallerySize":650,"collageAmount":0.3,"collageDensity":0.8,"groupTypes":"1,2h,2v,3t,3b,3l,3r","oneRow":false,"imageMargin":0,"galleryMargin":0,"floatingImages":0,"chooseBestGroup":true,"smartCrop":false,"hasThumbnails":false,"enableScroll":true,"isGrid":false,"isSlider":false,"isColumns":false,"isSlideshow":false,"cropOnlyFill":false,"fixedColumns":0,"enableInfiniteScroll":1,"gotStyleParams":true,"selectedLayout":"0|bottom|undefined|fill|false|undefined|1","isRTL":false,"minItemSize":120,"fullscreen":true,"allowSocial":true,"allowDownload":false,"allowTitle":true,"allowDescription":false,"loveButton":true,"loveCounter":false,"videoLoop":true,"videoSound":false,"videoSpeed":1,"videoPlay":"hover","gallerySliderImageRatio":1.7777777777777777,"galleryImageRatio":2,"numberOfImagesPerRow":3,"sharpParams":{"quality":90,"usm":{}},"viewMode":"preview","galleryHorizontalAlign":"center","galleryTextAlign":"center","galleryVerticalAlign":"center","itemClick":"expand","galleryThumbnailsAlignment":"bottom","thumbnailSpacings":0,"gridStyle":0,"titlePlacement":"SHOW_ON_HOVER","hoveringBehaviour":"APPEARS","mobilePanorama":false,"isAutoSlideshow":false,"slideshowLoop":false,"playButtonForAutoSlideShow":false,"allowSlideshowCounter":false,"autoSlideshowInterval":4,"arrowsSize":23,"slideshowInfoSize":200,"imageLoadingMode":"BLUR","scrollAnimation":"NO_EFFECT","overlayAnimation":"NO_EFFECT","imageHoverAnimation":"NO_EFFECT","expandAnimation":"NO_EFFECT","itemBorderWidth":0,"itemBorderColor":"color-5","itemBorderRadius":0,"itemEnableShadow":false,"itemShadowOpacityAndColor":{"value":"rgba(0, 0, 0, 0.2)"},"itemShadowBlur":20,"loadMoreAmount":"all","itemShadowDirection":135,"itemShadowSize":10,"imageInfoType":"NO_BACKGROUND","textBoxBorderRadius":0,"textBoxBorderWidth":0,"textBoxBorderColor":"color-5","titleDescriptionSpace":6,"textsVerticalPadding":0,"textsHorizontalPadding":0,"textBoxFillColor":"color-2","textBoxHeight":0,"textImageSpace":10,"alwaysShowHover":false,"isStoreGallery":false,"previewHover":false,"calculateTextBoxHeightMode":"AUTOMATIC","galleryLayout":0,"thumbnailSize":120,"useCustomButton":false,"itemOpacity":{"themeName":"color_11","value":"rgba(255,255,255,0.2)"},"itemFont":{"style":{"bold":false,"italic":false,"underline":false},"family":"wfont_dd4bc6_c7a1452b94f54fb1a7b7e90dfa72b7ee,wf_c7a1452b94f54fb1a7b7e90df,orig_bitter_regular","preset":"Heading-S","editorKey":"font_6","size":26,"fontStyleParam":true,"displayName":"Small Heading","value":"font:normal normal normal 26px/1.4em wfont_dd4bc6_c7a1452b94f54fb1a7b7e90dfa72b7ee,wf_c7a1452b94f54fb1a7b7e90df,orig_bitter_regular;"},"itemFontColor":{"themeName":"color_11","value":"rgba(255,255,255,1)"},"isAccessible":false,"isMasonry":false,"layoutsVersion":2,"selectedLayoutV2":0,"isSlideshowFont":false,"externalInfoHeight":0},"container":{"top":"","bottom":"","left":"","right":"","width":559,"height":940,"position":"","avoidGallerySelfMeasure":true,"galleryWidth":559,"galleryHeight":940,"scrollBase":0}}
Discover More
Chef Matt Lambert, The Musket Room, New York
Chef Paul Jobin cooking at Mt Hutt Station, New Zealand
Chef Parke Ulrich, Waterbar Restaurant, San Francisco, in NZ
Chef Todd Gray, Equinox Restaurant, Washington D.C, in NZ
Chef Chef Brad Farmerie, PUBLIC Restaurant, New York
Chef Matt Lambert, The Musket Room, New York: Meringue