makers of food-loving, fl avor-preserving glass packaging
"Everything begins with taste," says chef Geir Skeie. "Nothing should interfere with that experience." That's why the Bocuse d'Or winner prefers glass for his preserved foods. "Glass is inert. It doesn't transfer any fl avor to my ingredients or to the fi nished dish. Only the food speaks."
CHEFS KNOW GLASS IS A TRUE FOOD LOVER. GlassIsLife.com
