Our own Chef Andrew Gruel, the menu-maker behindtherecently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
Chefs still prefer to cook with natural gas given the state (and high cost) of the current induction range technology. Berkeley’s ban on gas lines going into new construction has been overturned in a recent Ninth Circuit Court of Appeals Federal court ruling. On the other hand New York State has become the first state to prohibit the use of fossil fuels for heating and cooking in new construction (starting in 2026 for buildings under 7-stories.) Chef Andrew explains the significance and provides added background. Keep in mind “clean” electricity is currently being majority generated by fossil fuels.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…
Chefs typically prefer to cook with clean-burning, natural gas at their restaurants. Besides being highly efficient for temperature control cooking with natural gas is essential for wok-cooking, flame-searing and charing. Some US cities have been making moves to phase out natural gas connections to residences and businesses with the hope of possibly reducing carbon emissions. Oops…Chef Andrew shares his informed thoughts.