Beyond Macrobiotics with Chef Lee Gross



When Chef Lee Gross worked at an esteemed Napa Valley restaurant cooking fine French food, he became disillusioned.  “I was cooking rich food for rich people and a I saw a lot of ingredients come through the door, especially animal ingredients, that weren’t treated with respect.  That was problematic for me,” says the New York-based chef. So began his search for a way of cooking that met his desire for a low carbon, seasonal diet but that also incorporated his passion for food, flavor and global cuisine.

Fortunately, we can all taste the results of that culinary journey at  
M Cafe where Gross is a consulting chef.  I was lucky enough to interview him recently for the latest issue of  Yoga International and he kindly offered up a recipe for a fall harvest Squash Tagine.

He also told me, “There is a mindfulness that comes with Macrobiotic cooking. The whole study is really a practice, much like yoga, where you pay attention to your place in the natural world and think about the intention of not only the ingredients but also of the cook who prepares the food.”

I like that: honor the chef and the ingredients.

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