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Why Chefs Season From Up High [VIDEO]

See why there's actual logic (if not bravado) to getting a little height when seasoning food.

By Bryan Roof | July 21, 2011

bryan-seasoning

About the Author: Bryan Roof

Bryan is a senior editor for Cook's Country Magazine. When he's not working, he can be found rock climbing, scuba diving, or practicing mixed martial arts, often all in the same day. His favorite foods include grilled octopus and American cheese. Follow him @BryanRoof.

Full Bio | Other Posts by Bryan Roof

One Comment

  • Bruce
    February 13, 2013 at 9:28 am

    “Aerial assault of flavor”
    Love your passion, Chef!

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