seafood dish ideas for a restaurant menu #WTF2050: Serving up some food for thought

I have been living in tazhou for 24 years and I have been here for 2 years in 1993week holiday.We went straight to Coles Bay and my friend went diving and took the abalone home.I'm 23 years old and have never seen abalone before.Then we headed south on a Kray fishing boat.That was my first few days in Hobart.I think this place is amazing.I want to stay.After I came here for a while, I took over a restaurant in Salamanca --It's two floors. we have 24 floors.It was 20 years ago when Jesse (Robbins) came over and started working with me in the kitchen.I was just 18 years old and this experience was a great food education for me, giving me some insight into things that are unique to tazhou.If you are a respected great chef today, you know exactly where your food comes from.People have high expectations of coming to tazhou and eating what we produce.It's just new and emerging in New York.Back in tazhou, it is more of a way of life and an institution.The winter feast of the Dark Mofo was born in 2013.My role is to take care of local businesses and create local food content.We worked with the Hobart City Council and they helped us facilitate this feast.One of them said to me, "You do realize that this will be the end of your career .".Because he thinks my thoughts are great.So what is revolutionary?I am working on rules with the owner that are very specific to each dish.Ingredients must come from the state of Tasmania and have a moral source, so it's about creating ideas with what's available.On 2013, 30,000 people attended the Winter banquet on three nights.At 2017, we have 100,000 people in seven nights.Our biggest idea of the # WTF2050 is that food education becomes the norm-in particular we use it as part of our school curriculum.In elementary school, you learn to plant, harvest, and Cook.In high school you can diversify and offer food marketing, design, production, agriculture and organic farming techniques.When we think of food, it is a very important part of our life.How it is produced, its impact on how we manage water, the different species we produce as part of our core diet, and food engineering.With those hands.When you are a child, you will play around, plant your first seedlings, taste your first cucumbers from the garden, it leaves you footprints, you can then speed it up to the university level.If it's part of our school, it's a daily experience for everyone.