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>> THOMAS MCNAUGHTON: Hi, my name is Thomas McNaughton, and I'm the chef and owner of
flour + water here in San Francisco, California. Having a direct relationship with a small
farmer only benefits everybody that's a part of the process.
It's always amazing to take a short drive half an hour to 45 minutes outside the city,
and you're in a completely different world on these farms. And the smell of the earth,
the smell of the things growing: To be a part of that process is why I’m a chef today.
It's great when somebody takes a bite of food, and it's a very simple three ingredients,
but those three ingredients are raised in such a manner, and so much care that goes
into them that it just makes my job easier every single day.
The energy and vibe that goes on every single night at flour + water has to start from the
very beginning. And it's my job as an employer to instill the practices that I want to instill
every single day at the restaurant, and so, there's an overarching philosophy that the
energy that goes on here, it has to be self-sustaining. We have to create an environment for our employees
that really let their true talents shine every single night, and that deals with them collaborating
and having input on the menu, inputting on the products that we bring in. Who and where
and why we buy things is very important to me.