Top Chef Masters Season Four Champion, Chris Cosentino, talks about his experience on the show.
CC: My restaurant Incanto, is in San Francisco in area called Noe Valley. It's an Old-World style Italian restaurant. We try to cook with an Italian philosophy.
In an average week, we get a 250 pound pig, whole - and two whole lambs or goats depending on what we intend to serve. We just work our way through the animals and change things up as we go.
We also have a project called Boccalone. We create 26 different cooked, cured and raw products. We sell all sorts of salumi. Five heart salumi... Fresh sausage... We have been doing it for about 5 years. I give people at home the ability to have the unique foods that are not available at the general market. If you want cheek bacon or back bacon you can order them and we will ship them.
These are the lovely Italian flavor profiles made with the best quality meats available for you to serve at home.
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Posted on AllTopChef.com