F + K Chef Walter talks about the garlic debate prevalent among garlic aficionados. Suggestions on how to use garlic and much more. When I began cooking professionally in the United States, I soon realized that garlic was used everywhere, from pasta sauces to ice cream. Growing up in Italy, I did not eat much garlic and still use it with caution. When I owned my restaurants, I implemented a garlic sanction on the new hires. When staff learned the proper flavor extraction and use of the stinking rose, the sanctions disappeared. Using garlic even among Italians is not sacrilegious, but it does divide the country. The main reason why Italian chefs don't lean on garlic as a crutch is because they choose ingredients in season and full of taste. Chefs always seek authentic flavors. Spices and garlic enrich pure flavors but not masquerade the final tasty results.
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