|Chef Hugh Acheson | Photo by Andrew Thomas Lee|
Pressure cookers may not be the chefs favorite things, but they are used everyday in Asia and Mexico—anywhere with legume rich cuisine. Both are excellent at tenderizing. You can make corned beef in 55 minutes, of course that’s after brining for a week. The best beans ever are cooked in the pressure cooker. Once you get used ot it you can control it. They are pretty versatile machines.
I do a lot of public speaking. I have a charitable organization. We are creating a family consumer science program for grades 6-8 to give kids life skills--so they can make a vinaigrette, roast a chicken, poach an egg. So they don’t run into the dilemma of how to feed a family of 4 on 8 dollars. We have a school district that is going to put it into place.
Is healthy fast food the wave of the future?
In San Francisco you're going to have Locol—I think Patterson and Choi are on to something. Beefsteak in DC. There’s a big market for changes and disruptive markets. When we say fast food and fast casual, it’s how America eats.