Chef Matthew Kenney traded traditional upscale dining for high-end raw cuisine by opening four raw restaurants and writing 10 cookbooks that focus on the healthy lifestyle.
"Often what comes to mind when people think of raw cuisine is that it's unfinished and not prepared," he says. "We'll use a host of cooking methods -- such as thermal immersion, smoking, and emulsification -- to create recipes so that guests don't feel like they're eating something that is perceived as unfinished."

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