This week we’re in Los Angeles, talking to acclaimed Chef and Made In customer Michael Cimarusti about the purpose of restaurants—to serve diners and make them happy, of course, but for Chef Ciramusti it’s also about doing so responsibly. At Providence, a 2 Michelin-starred restaurant emphasizing sustainable seafood, he and his team maintain their lofty standards through thoughtful sourcing, close relationships with the farmers and fishermen they work with, and an intimate understanding of the ingredients themselves.
Chef Cimarusti also shares professional advice for preparing vermilion rockfish and Hokkaido scallops, with a few simple methods that can easily be replicated at home. All in all, the big takeaway is this: good food is actually incredibly simple, and at Providence requires little more than dependable cookware, (wild-caught) fish, a knob of butter, and a squeeze of lemon.
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