Blog
From farm-to-fork: the best possible practice for a chef
AmaSer’s chef Mario has been cooking for almost his whole life. After learning from his grandmother and getting a degree in culinary arts, he is now responsible for the dishes on our menu. Here, he can use what is available in the garden to create a gluten free vegan menu. With this, he can show people how a realistic and futureproof perspective on food, from farm-to-fork can be possible.
Mario learned cooking from his grandmother. He grew up in Mexico City with his grandmother always cooking. After school, he was the one helping her in the kitchen. “Immediately after I dropped my backpack, she asked me to go to the market, or chop vegetables. We have a big family that came to visit us every weekend, so my grandmother and I often had to make a lot of food.” She showed him what food to pick and where along with what herbs to harvest that were growing on the hill where they lived.
His life has always been about food. After exploring creative...
