Chef Emmanuel Stroobant: Taking time to eat well in a fast-paced world
Michelin-starred chef Emmanuel Stroobant has been running a thriving food and beverage business in Singapore for over 20 years. However, it was his early years growing up on a farm in Belgium that sowed the seeds of his approach to cooking and insistence on using fresh, natural and seasonal ingredients.
Admittedly, he says, the practice of eating well can be a challenge to execute for casual restaurants, where customers typically want hearty portions at affordable prices. Preparing food from scratch using fresh or organic ingredients tends to be more expensive and time-consuming than opting for processed foods. Access to quality ingredients may also be limited in different parts of the world.