A fixation with raw proteins

The more I cook, the more I want to do it without cooking. My fixation for uncooked meat and seafood is growing!

Again, a love affair with steak tartare.

Short rib, seasoned with neutralized vinegar, soy sauce and salt. Crisped shitake, pickled shallots.

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Raw salmon and sake marinated scallops, fermented rice puree, seaweed infused soy tainted with squid ink, fennel, toasted sesame, panko.

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About torontofoodlab

Chef of Toronto Food Lab, a GPI division. View all posts by torontofoodlab

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