EP116_Is farm-to-table a marketing gimmick or something real？ ｜ Ensue Chef Miles 1⧸3

Part 1/3 of my interview with Chef Miles at Ensue. We talked about his philosophy behind his food, especially how he viewed the whole trend of "farm to table." But sticking with local ingredients can bring challenges as well, especially in China, where lots of customers still associate fine dining with costly imported ingredients, so we talked about this challenge as well.

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深度访谈，有用干货，亲身验证的「真本事」
Superlinear Academy创始人，Maven Top AI Instructor
前Statsig布道师（OpenAI收购），腾讯副总监，Meta，Amazon；康奈尔经济学博士

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