Chef – Owner
Farm to Table philosophy
I don’t really use the term “farm to table” to describe my food and the food at Angeline. I spent a lot of time on my grandparents’ farm in Florida where I helped with the vegetables during the growing process and picked them right before helping my grandmother cook. It’s the way that I’ve always eaten and is at the core of my food and sourcing philosophy. Sourcing and eating locally and responsibly is not only the right thing to do economically, but also the healthiest and most flavorful way to eat. It also helps develop a mutually beneficial relationship with small farmers. These relationships help to establish a more holistic food community in which you’re supporting the people that supporting you. In turn, many of the farmers that I work with have become great friends of mine.
Ultimately, I want to do my part to help people understand the importance and benefits of eating this way, so it becomes part of their everyday lives – both at home and when dining out.