date:Jun 12, 2015
Fresh produce is wonderful but tends to vary depending on the time of the year and all the variables of weather and nature, agrees Robert Del Grande, executive chef of RDG + Bar Annie in Houston and one of the only restaurant chefs in the world with a PhD in organic chemistry.
The ability to sort and use the produce by all its various criteria within a certain time frame is challenging. We always say, no two carrots are ever exactly the same. In development, you have to base your formula on t