What can be learned - or not - from food packaging?

Amateur chef with stages at several top-quality, Michelin-starred restaurants, including La Folie in SF, in the Jura in France, etc, he is the author of "Knife Skills", a premium illustrated book on this overlooked, but important, culinary skill.  He is the creator of the blog "A la carte" on the internet. He has taught in several venues, including at Sur La Table.