Authentic Guacamole,
Hospitality, and the Responsibility of Feeding People
I’ve been thinking a great deal about real food lately. As a Certified Master Chef and consultant, I remain deeply committed to protecting what I believe food should be: delicious, nourishing, safe, affordable—and real. By “real,” I mean food prepared with minimal, purposeful ingredients and genuine culinary intent.
For me, preparing food for others is more than a job or earning a profit—it is an act of respect. Across cultures and faith traditions, sharing food is considered sacred. There are countless biblical references to breaking bread and welcoming the stranger, and similar teachings exist throughout many religions. In my travels across the Middle East, the Caribbean, the Mediterranean, Europe, and Asia, I have experienced this hospitality firsthand. Feeding someone is not transactional; it is generous, relational, and rooted in care. You give the best you have!
Recently, I spent time in Mexico researching regional cuisine for a Home Meal Delivery project. I visited markets, spoke with farmers, chefs, and manufacturers, and experienced the kind of food that reminds you why this work matters. One of the most memorable moments was also the simplest: enjoying freshly prepared guacamole with warm, grilled tortillas right off the comal. Ripe Hass avocados traditionally prepared by mashing in a mortar (molcajete) with salt, pepper, and lime juice. That was it—pure, vibrant, and perfectly balanced. No fillers. No unnecessary ingredients. Just traditional food, prepared with integrity and respect. After tasting that gold standard, I couldn’t help but think: why would anyone choose a highly processed version? Convenience could be the answer, but in some cases, certain foods are simply best enjoyed fresh—either at home or in restaurants. And yes, I purchased a molcajete & tejolote that day to add to my collection of over 100 mortar and pestles from around the world.
It made me reflect on the growing conversation around processed foods. I’m not opposed to processing—many classic culinary techniques are, in fact, forms of processing. Nor am I naïve to the realities of cost, scale, and profitability. Businesses must make money. I respect that completely.
But profit cannot be the only driver.
When food becomes merely a “product,” we risk losing the reverence that should accompany feeding people. We begin to justify unnecessary fillers, excessive stabilizers, and trend-driven formulations that prioritize margin over nourishment and flavor. I support clean label—but only when it represents intelligent formulation and genuine culinary integrity, not just marketing language. I’m deeply convinced that skilled Chefs are essential to creating food that is both delicious and healthy.
With decades of culinary leadership and experience in both culinary expertise and product development, I offer clients a rare combination of technical mastery, practical execution, and strategic insight. When culinary craftsmanship and food science work in partnership, that’s where true innovation happens.
Convenience foods absolutely have a role in modern life. However, they should aspire to the same integrity and flavor as the foods that inspired them. As Chefs—especially in R&D—we must balance taste with nutrition, food safety, sustainability, accessibility, packaging, and cost. These realities don’t excuse mediocrity; they demand higher standards.
My philosophy is simple: prepare food for people with respect. Respect for their health. Respect for their intelligence. Respect for their cultures and traditions. Yes, companies must be profitable—but the deeper mission should always be to feed people delicious, healthy food that we would proudly serve in our own homes.
My experience at the highest levels of culinary certification and consulting allows me to guide clients with a balance of culinary integrity, scientific understanding, and real-world business discipline.
At TWG Consulting LLC, we help organizations bring great ideas to life—from the kitchen to the consumer. If you’re innovating delicious, new recipes or wish to improve your formulas and want advisory support, I would welcome the conversation.
Chef Tom
