Is cooking sustainable food more work?
No. The food we serve is typically very simple. Cooking techniques are traditional and straightforward, and the quality of the food is a reflection of the quality of the ingredients. We do not cook fancy food, although we do cook incredibly good food. Certain basic tasks and techniques thatcan be circumvented in an institutional kitchen through the purchase of processed foods need to be reintroduced, but they are offset by simplifying the menu and the recipes. We also work with local, specialized processors to aid us with some tasks. (We may, for instance, pay a local processor to peel butternut squash for us before it is delivered.) We work very carefully to manage the specifications, particularly regarding the timing of this processing, to ensure that quality is no different than it would be if the processing happened in our own kitchens.
