U.S. chefs encourage fresh dining in Cuba

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U.S. chefs encourage fresh dining in Cuba

Affordable produce is in short supply
U.S. chef Kelsie Kerr traveled to Cuba with the California based “Planting Seeds” delegation that held give-and-take seminars with chefs and culinary students about slow food.
U.S. chefs Melissa Hernandez, right, and Charlie Hallowell, left, prepare dinner for guests at the privately run restaurant Le Chansonnier in Havana.
U.S. chef Steve Sullivan holds plates of bread as fellow chef Charlie Hallowell, right, looks toward the dining room of the privately-run restaurant Le Chansonnier in Havana, Cuba. Sullivan and Hallowell visited Cuba as part of the “Planting Seeds” delegation that held give-and-take seminars with chefs and culinary students about slow food. They also put on two dinners including a rabbit-based meal at the privately run Le Chansonnier.
U.S. chef Kelsie Kerr gives a taste to fellow chef Jerome Waag as she prepares dinner at the private restaurant Le Chansonnier in Havana, Cuba. Kerr and Waag visited Cuba as part of the “Planting Seeds” delegation that held give-and-take seminars with chefs and culinary students about slow food. They also put on two massive dinners including a rabbit-based meal at the privately run Le Chansonnier. Their advice to Cuban cooks who struggle with unreliable supply of even basic ingredients like eggs: Be flexible, and don’t worry too much about maintaining a fixed menu.

U.S. chefs encourage fresh dining in Cuba

U.S. chef Kelsie Kerr traveled to Cuba with the California based “Planting Seeds” delegation that held give-and-take seminars with chefs and culinary students about slow food.
U.S. chefs Melissa Hernandez, right, and Charlie Hallowell, left, prepare dinner for guests at the privately run restaurant Le Chansonnier in Havana.
U.S. chef Steve Sullivan holds plates of bread as fellow chef Charlie Hallowell, right, looks toward the dining room of the privately-run restaurant Le Chansonnier in Havana, Cuba. Sullivan and Hallowell visited Cuba as part of the “Planting Seeds” delegation that held give-and-take seminars with chefs and culinary students about slow food. They also put on two dinners including a rabbit-based meal at the privately run Le Chansonnier.
U.S. chef Kelsie Kerr gives a taste to fellow chef Jerome Waag as she prepares dinner at the private restaurant Le Chansonnier in Havana, Cuba. Kerr and Waag visited Cuba as part of the “Planting Seeds” delegation that held give-and-take seminars with chefs and culinary students about slow food. They also put on two massive dinners including a rabbit-based meal at the privately run Le Chansonnier. Their advice to Cuban cooks who struggle with unreliable supply of even basic ingredients like eggs: Be flexible, and don’t worry too much about maintaining a fixed menu.
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