Best of the Best
Oops! I Dropped the Lemon Tart. Five Ages of Parmigiano Reggiano. The Crunchy Part of the Lasagne. What do these three dishes have in common?
chef
Interview: Gaggan Anand on restaurant ‘suicide’
“Every artist dreams of suicide, and this is my suicide. Gaggan will never come back, never resurface as a restaurant”
Interview: Daniela Soto-Innes on immigrant culture and a happy kitchen
“Cosme is not just a restaurant, it’s more of a cultural institution. We might not know everything about cooking but we all strive to do the best we can”
Inside Odette: The Best Restaurant in Asia 2019
“I realised that I had started to become a mature chef when I started to remove things from plates rather than adding and adding and adding”
Interview: Garima Arora, Asia’s Best Female Chef
“As Indian chefs, we need to change how people perceive Indian food”
Travel: exploring Peru’s Amazon with Jock Zonfrillo
“We’re speaking a language of food. Gastronomy can create change, there’s no question about it.”
Travel: exploring Peru’s coast with Daniela Soto-Innes
“The message is: know where your fish comes from. Peru is the land of ceviche, but how are we going to be Peru without fish?”
Why Colombia’s peace process is paving the way for better gastronomy
Chefs are cooking for the first time with ingredients they didn’t even know they had because much of their country had been inaccessible under FARC rule.
Interview: Carlos García, the Venezuelan chef fighting poverty with gastronomy
“The more soup we could get to the school, the more attendance went up. That motivated us to carry on.”
Interview: Mauro Colagreco, Mirazur
“We have all this work that we’ve been doing for years and now we really need to value it. It’s going to be amazing to feel proud of all our work.”
Interview: Micha Tsumura, Maido, No.1 in Latin America
“The level of gastronomy in Latin America has grown so much in the last few years and there’s a new generation of cooks that have grown in Peru.”
Profile and interview: Manoella Buffara, Manu
“We need to think about the amount of litter we’re producing, the water we use, the quantity of food we’re wasting. What will happen in the future?”
Interview: Ryan Chetiyawardana, Dandelyan
“I used the term ‘burn it to the ground’ but it’s more metaphorical than literal. It would be really disrespectful to Dandelyan if we didn’t create something as memorable.”
Into the Amazon: Virgilio Martínez and Pía León’s most ambitious restaurant project
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
Interview: Pía León, Kjolle
“There was always that fear that Kjolle wouldn’t live up to Central. I took a risk but I decided to do it, and luckily we have a strong team.”
Christina Tosi on Chef’s Table, kitchen culture and Confetti Cookies at #50BestTalks
“Momofuku was magnetic, electric, it was what we’d all secretly wanted in New York City but couldn’t quite put our finger on, and I just knew I needed to be a part of it.”
Interview and video: Dan Barber on changing the future of food
“I see the vegetable taking as much prominence as caviar and foie gras did 20 years ago.”
Interview: Clare Smyth, World’s Best Female Chef 2018
“I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled and loved it.”
Interview: Gaggan Anand, Gaggan
“Ferran Adrià motivated me at El Bulli and now I’m here to motivate the next generation.”
Interview: Alex Atala, D.O.M.
“It doesn’t surprise me that the majority of Brazilians have never eaten the Brazilian ingredients that I serve. There’s a disconnection between man and food.”
