Fingers crossed you sit next to this chef on your next flight.
This simple ritual elevates flavors and refines each ingredient."
The salt has been harvested from the same U.K. town since 1882.
Credit:Stewart Sutton/Getty Images
And Bowe isn’t the only pro who packs something special in their baggage.
However, as Gaytan explained, he doesn’t keep this culinary delight to himself.
Chef and restauranteurJamie Bissonnettealso likes to keep things spicy on and off flights.
“The fiery intensity and smoky complexity they bring to any dish evoke memories of bustling markets in Seoul.
