When I first started cooking I watched the sous chef gather all the ingredients for gazpacho. He handed them to me and showed me how to push them through the meat grinder. The result, an almost instant gazpacho with a uniform cut of minced vegetables. The gazpacho lesson has stuck. I have been open to, really an advocate of, grinding anything. Meat, fish, vegetables. If the goal is a minced product the grinder is my go to. It has expedited our process in sauce making. It has opened our mind to what is possible. We ask the question can we grind it? The answer leads to the evolution and refinement of possibilities.