The gap between farms and restaurants used to be far and wide. But when the farm-to-table social movement caught on, chefs became more conscious about getting fresh, varied food ingredients.
I was an eager 20-year-old young woman learning the ropes as a lifestyle segment producer, but even sooner getting jaded and bored. So my then-boss at GMA Network Inc, Joel Jimenez, wrote me a note I will never forget: âNever lose your sense of awe.â
