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    Chef Inpirations

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    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

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    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

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