Verlaine Chef Diego Hernandez: "The Idea is to Work with What the Land Gives Us" | THR Eats

Chef Diego Ernandez discusses his culinary philosophy at Verlayne restaurant, emphasizing the importance of using local, organic, and sustainable ingredients. He shares his background from Baja, Mexico, and demonstrates the preparation of a yellowtail dish. The video highlights the significance of community among chefs and the open sharing of recipes. Ernandez also showcases grilling techniques and the Waka Chile dish, stressing the value of building strong relationships with farmers to ensure the best quality ingredients.

What technique does Diego mention as popular among chefs today?

What does Diego mean by saying 'everything is connected' in relation to flavor?