Chef Nobu Matsuhisa Dishes out Energy in Green Living Magazine

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Chef Nobu Matsuhisa talks about the "energy of the dish" and shares advice about pursuing your dream in the January issue of Green Living.

There is “energy in each dish,” as Chef Nobu Matsuhisa explains. “It’s the feel of the dish, the taste of it. And it is cooked from the heart,” Nobu said.

Chef Nobu Matsuhisa is a world-renowned sushi chef and deemed one of the most influential chefs in the world. He was inducted in 2002 into Who’s Who of Food and Beverage in America by the James Beard Foundation. With 29 Nobu restaurants around the world Chef Nobu creates a unique experience for his patrons, offering some of the best selections of fish, and signature dishes such as Black Cod with Miso, Seafood Ceviche-Nobu Style, and Yellowtail Jalapeño.

In the January issue of Green Living, Editor-in-Chief Tishin Donkersley, M.A., talks one-on-one with Chef Nobu, sharing his viewpoint that, from kitchen to plate, there is energy in the food, meaning it is filled with passion and cooked from the heart. Chef Nobu believes that his customers can taste a difference when there are energies and heart put into a dish.

“When I taste the food, I can feel the chef’s heart and that is energy. Cooking is not 1+1=2, sometimes, 1+1=100 and it means how much passion and how much heart is in the food and this is energy—one part food and 99 percent means energy,” Nobu explains.

Chef Nobu shares advice for young chefs entering the industry, or for those still seeking their dream, he says—stay hungry.

“Hungry means to try to learn more, always try to work hard, try to understand more from others, don’t be afraid to ask questions, make mistakes and learn from your mistakes. And take it one by one step,” Nobu explains.

“Chef Nobu radiates so much passion for cooking, creating and teaching, and takes so much pride in his creations. He also emphasized the importance of staying passionate, hungry and ambitious towards your dream while appreciating those that support you along the way,” Donkersley said.

In 2012 Chef Nobu will open Nobu Hotels in Riyadh, Saudi Arabia, and in Las Vegas, Nevada, which will also include a Nobu restaurant.

Also in the January issue—an interview with Phoenix Mayor Greg Stanton, “Hotels Going Green – the series,” a green preschool, boot camps and beauty tips.

Print subscriptions are available for $29 and $12 digitally. Visit http://www.greenlivingaz.com for more information and to comment on our stories. For the latest in green, follow us on FACEBOOK and TWITTER, and our Editor-in-Chief @TishinD.

About Green Living magazine
Green Living magazine is the premier lifestyle magazine that strives to educate, empower and inspire communities to go green. We promote our health-conscious message through the LIVE, WORK and PLAY sections of the magazine and provide simple and applicable solutions to all things green.

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