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Organic: It's All in Good Taste

by Chef Cal Stamenov

As a chef, using organic fruits and vegetables is a matter of taste. The flavor is better than conventionally grown produce, so I'm not surprised that more chefs and home cooks are preparing dishes with fresh organic ingredients. I even see it with children, including my own. Kids who grimace at frozen green beans are eager to try organic beans picked fresh from our restaurant's garden.

When it comes to fine dining, organic ingredients are in step with the innovative approach of chefs catering to health-conscious customers. A lot of classic cuisine relied on heavy sauces and butter, which masked ingredients. Today's chefs welcome the creative challenge of bringing out subtle nuances in food. So the flavor of produce becomes critical to the success of a dish—the richness of the natural flavors reflects the pure nutrients of the soil. Besides, when you know that what you're eating was grown in healthy soil without toxic chemicals, it gives you peace of mind.

About Cal Stamenov

Marinus restaurant at Bernardus Lodge was awarded the prestigious Mobil Four-Star rating, and was recently one of four worldwide winners of the highly coveted 2001 Grand Award by Wine Spectator magazine. Since 1981, only 91 restaurants from 12 countries have earned the award.