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About the company
Slow Roasted Artisan Nuts
Categories: Nuts & Seeds
"En cuisine, comme dans tous les arts, la simplicite est le signe dela perfection.”
Richard Olney - Simple French Food
Translated, this means: “In cooking, as in all arts, simplicity is the sign of perfection.” I was fortunate to grow up in remarkable—and simple—surroundings. In the small village where I was a boy there was an abundance of fruit trees, a goat for milk and cheese, honey bees, and olive trees for cured olives and olive oil. My first tastes were of pure foods and fresh flavors. My romantic side still tries to get back to that amazing experience with every dish I make.
Over the past 15 years, I’ve had some great experiences as a chef. I was the former Executive Chef at Café Cacao for Scharffen Berger Chocolate Maker. I’ve worked next to some great talent, like the many chefs at Alice Water’s Chez Panisse in Berkeley and Oliveto Café & Restaurant in Oakland. Each experience gave me a bit of unique wisdom about cooking and the honor of bringing food to someone’s table.
My formal training was in Lyon, France at École des Arts Culinaires et de L'Hôtellerie and several restaurants. It was wonderful to be educated in a country known for its cuisine and culinary standards. I was impressed with how accessible the French food community was—a genuine French meal has no fuss or excessive formality. I still try to preserve this honest approach in my techniques.
In addition to catering, I have been invited to contribute to The Niman Ranch Cookbook and The Essence of Chocolate, Scharffen Berger. I’m also a guest chef for Regent Seven Seas Cruises.
Most importantly, I’d like you to know that I’m committed to using only seasonal and organic produce from local farmers. I believe that when you know where your food comes from and that it was grown or raised with care, you enjoy it more.
Founded in 2007 - based in San Francisco, CA
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|Company Name||Oren's Kitchen|
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|Headquarter Location(s)||San Francisco, CA|
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