From dried spices to salumi, from kimchi to pickles, the most precious ingredients in today's kitchens are made in-house. Some chefs are even busting out pottery wheels to make their own plates. It's not really a surprise that San Francisco's progressive cooks have taken the sustainable and local ethos to the next level, but can and should chefs do it all? Do creativity and craftsmanship outweigh the high costs of an all-DIY operation?
Executive Chef, Bar Tartine
Chef and Owner, State Bird Provisions
Production Manager, Bar Tartine
Deputy Editor, San Francisco Magazine; Co-founder, Chefs Feed