A San Francisco are grown entrepreneurs in food. Tracing the sociology of food we understand the value of this…
"My mother used to experiment a lot with food, even if the dishes were simple. He said that any ingredient goes into the pot must contribute to taste, flavor and texture in it. Do not add anything unnecessarily. I learned from her that the kitchen is done by the mind, and is a very creative field. I was inspired to become a chef. " from a story by Chef Manjit Gill
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