Kimbal Musk

I actually prefer empty bars than full ones.

like spiritual about it but it seems like it's in the walls or something like there's the history is felt and some of these bars are actually very old and it's wonderful like you know they're made in europe like this but there's a couple in new york city a few hundred years old and you you and they're still operating non-stop for that long and man you feel it yeah let me ask you some questions about ingredients what's your favorite ingredient to cook with

like spiritual about it but it seems like it's in the walls or something like there's the history is felt and some of these bars are actually very old and it's wonderful like you know they're made in europe like this but there's a couple in new york city a few hundred years old and you you and they're still operating non-stop for that long and man you feel it yeah let me ask you some questions about ingredients what's your favorite ingredient to cook with

like spiritual about it but it seems like it's in the walls or something like there's the history is felt and some of these bars are actually very old and it's wonderful like you know they're made in europe like this but there's a couple in new york city a few hundred years old and you you and they're still operating non-stop for that long and man you feel it yeah let me ask you some questions about ingredients what's your favorite ingredient to cook with

For me, cooking is an art, right? So it'd be like asking me what's my favorite paint color to use. It's not that it isn't like there isn't one. It's more like when there is one, it really is one. You know, like there's peaches on the cover of this cookbook. Those peaches, those were in August, Colorado peaches. It just doesn't get any better than that.

For me, cooking is an art, right? So it'd be like asking me what's my favorite paint color to use. It's not that it isn't like there isn't one. It's more like when there is one, it really is one. You know, like there's peaches on the cover of this cookbook. Those peaches, those were in August, Colorado peaches. It just doesn't get any better than that.

For me, cooking is an art, right? So it'd be like asking me what's my favorite paint color to use. It's not that it isn't like there isn't one. It's more like when there is one, it really is one. You know, like there's peaches on the cover of this cookbook. Those peaches, those were in August, Colorado peaches. It just doesn't get any better than that.

That was the best. But that only lasts for a week. And then they don't taste so great. Yeah. But damn, are they so good in that moment. And you just can't stop wanting to use that ingredient.

That was the best. But that only lasts for a week. And then they don't taste so great. Yeah. But damn, are they so good in that moment. And you just can't stop wanting to use that ingredient.

That was the best. But that only lasts for a week. And then they don't taste so great. Yeah. But damn, are they so good in that moment. And you just can't stop wanting to use that ingredient.

They're so good. What's your favorite fruit?

They're so good. What's your favorite fruit?

They're so good. What's your favorite fruit?

I love a smoothie bowl, so I do sort of berries, raspberries. But I use fruit more in the form of a smoothie bowl than I eat fruit that often. I like an apple or a banana, but for the most part, I prefer the blended. Not me.

I love a smoothie bowl, so I do sort of berries, raspberries. But I use fruit more in the form of a smoothie bowl than I eat fruit that often. I like an apple or a banana, but for the most part, I prefer the blended. Not me.

I love a smoothie bowl, so I do sort of berries, raspberries. But I use fruit more in the form of a smoothie bowl than I eat fruit that often. I like an apple or a banana, but for the most part, I prefer the blended. Not me.

Oh, yeah, those are great. But try it sometime, come to Colorado in August, and when you try those peaches, it is like heaven has arrived in your mouth. It is so ridiculously good. But just for a week in August.

Oh, yeah, those are great. But try it sometime, come to Colorado in August, and when you try those peaches, it is like heaven has arrived in your mouth. It is so ridiculously good. But just for a week in August.

Oh, yeah, those are great. But try it sometime, come to Colorado in August, and when you try those peaches, it is like heaven has arrived in your mouth. It is so ridiculously good. But just for a week in August.

So I've trained in New York as a French chef, but it wasn't very much ingredients focused. It wasn't very much sourcing focused. He came from the River Cafe in London, which was one of the OGs for the Farm to Table and still going strong today. And he taught me the value of getting to know farmers and getting to know vegetables from that farm versus vegetables from that farm.