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 is the main focus of Chef Diego Ernandez's culinary projects?

• Using imported ingredients

• Following traditional recipes

• Creating fusion cuisine

• Working with what the land provides

Which technique does Chef Diego mention as popular in his cooking?

• Grilling

• Frying

• Baking

• Steaming

What is the purpose of using hibiscus powder in Chef Diego's dish?

• To add sweetness

• To enhance color

• To provide acidity

• To thicken the sauce

Why does Chef Diego emphasize building relationships with farmers?

• To get discounts

• To ensure the best quality ingredients

• To learn farming techniques

• To expand his restaurant chain

According to Chef Diego, what is the result of seeking the most flavorful food?

• It is often imported

• It is usually expensive

• It is local, organic, and sustainable

• It requires complex recipes