Food is divine, food is us.

Food is divine, food is us. I want to open a restaurant and do things my way. I know i can do better than how is done now. Would you eat in my restaurant?. What is called fine dining cuisine is pretence, presentation, gimmick, plastic and sanitizer. In my restaurant all the ingredients are organic. Before non-organic food didn’t exist. In the dark ages prisoners in cages ate organic food. In my restaurant the potatoes have been picked by hand in the field, with care. Are the ingredients stored at the right tempeture?, or are they being damaged because of the conditions?. The vegetables and fruit are delicate and blows spoil them. In my restaurant I only use containers and lids, nothing else. When the food is cooked it is put in a container with a cover. Why all the cling film and vacum bags, and j-cloths?. How difficult is to work easy?. In my restaurant all is homemade, and this way the food is handled the less possible. If the bread is made in the restaurant instead of buying it from a supplier the bread is touched by fewer hands, the food doesn’t travel if it is homemade. The food is produced cheap because without the plastic and the sanitizer fortunes can be saved from the budget. The menu is short and it is changed periodically. Being the menu short the service is fast and easy, and also avoid wastage because the ingredients that are bought are sold due to the limited choice for the customer. A restaurant with a menu of only one item is more likely to have less wastage than a restaurant with a menu with more items. I will not buy in my restaurant the cucumber that is sold in London that is individualy wraped in plastic and has the taste of modernity. In all the kitchens in London and supermarkets I see that cucumber. I have eaten good cucumbers from  my parents’s garden in a small village in Spain. Cooking is easy, what matter the most is the attitude or intention. It doesn’t matter if a chef has many years of experience if in those years he didn’t learn how to work properly. With common sense and a basic knowledge of food handling should suffice to cook safe and with quality. Thank you.