From weeds to fine dining, the art of foraging

Tama Matsuoka Wong, a forager, collaborates with Michelin star restaurants to bring wild, natural ingredients into high-end cuisine. Despite her background in law and investment banking, her passion for nature and food led her to foraging. She works with numerous plants, finding creative ways to incorporate them into dishes. Her work emphasizes the beauty and value of nature's offerings, fostering a deep respect for plants among chefs. This video explores her journey, practices, and the unique bond between foragers and chefs.

What inspired Tama Matsuoka Wong to transition from a career in law and banking to foraging?

• Her interest in wild plants and nature

• Her love for gardening

• Her desire to open a restaurant

• Her background in horticulture

How many different plants does Tama deal with annually?

• Between 200 and 300

• Between 400 and 500

• Between 300 and 400

• Between 100 and 200

Which of the following is NOT mentioned as one of Tama's favorite ingredients?

• Rosemary

• Wild chiso

• Wild brassica

• Sumac

What is the main reason chefs appreciate the plants Tama brings?

• They are rare and exotic

• They see beauty in the plants

• They are inexpensive

• They are easy to cook with

What does Tama feel about the plants she forages?

• They are only for chefs

• They are nature's products

• They are her personal creations

• They are difficult to find