Scratch
From shared techniques: David Schwartz
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David Schwartz’s cooking was never about one cuisine - it was about understanding how cuisines are built.
Raised eating both Cantonese food and Eastern-European deli classics, David grew up noticing something unexpected: these food worlds shared the same backbone. Both emerged from necessity. Both relied on smoking, curing, salting, fermenting, pickling, and coaxing deep flavour out of what was…