Dan Barber takes farm to table to a new level
When Barber asked Mazourek why he didn’t make a squash that tasted good, the breeder responded by saying that nobody had ever asked him to breed specifically with flavour in mind.
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Chefs
Interview and video: André Chiang
“Perfection doesn’t exist. It’s whether we feel that the moment is completed. I have a bigger mission now.”
Video interview: Daniel Humm, Eleven Madison Park
“Only in the last two years have I found myself as a chef.”
Food trip: Slovenia
A three-day jaunt in a nifty hire car was the perfect amount of time to take in the capital and the iconic Lake Bled before combining peaceful countryside with destination dining at Hisa Franko.
Video interview: René Redzepi, Noma
“With Noma 2.0, we dare again to fail.”
Interview: Leonor Espinosa, Leo
While most global foodies can identify ceviche as a Peruvian dish and tacos as Mexican, many would be hard-pushed to name a typically Colombian bite.
Video interview: Massimo Bottura, Osteria Francescana
“A chef in 2017 is much more than the sum of his recipes. We have a big responsibility to show the young generation the right approach for the future.”
Interview: Ferran Adrià, El Bulli
Eighteen years old and desperate for cash to fund a summer of partying in Ibiza, the future world’s greatest chef did what any teenager might do – he took a job washing pots.
Hot new restaurant openings from the Peruvian chefs of 50 Best
After the roaring success of the first Osso, Garibaldi is planning a second branch, with a new supersized butcher’s shop serving meaty sandwiches.
Interview: Hélène Darroze, World’s Best Female Chef 2015
“There’s one day in this job when you have to choose between being a wife and mother, and being a chef. If I had been in love and had a baby in my thirties, I probably wouldn’t be where I am today”
“There’s a lot of things I think are wrong with fine dining” – Mexican chef Enrique Olvera on Cosme
“There are many things that I think are really wrong with fine dining. So the food in Cosme is very simple – it’s driven by flavour and logic, not by trends or what’s cool”
Blind dates and beerios: the enduring bromance behind Eleven Madison Park, New York
It’s four o’clock on a Friday afternoon and Will Guidara and Daniel Humm can’t stop laughing. It’s clear from the off that they share a bond that goes way beyond the restaurant’s walls
Interview: Chef Virgilio Martínez, Central
“Ten years ago, we were talking about the Peruvian gastronomic boom, but for us, that boom has been and gone. It’s important to talk about the present, and what’s important in the present is that people come to my restaurant and have a good time”
Them and US: Top chefs discuss American cuisine
If there’s one thing italian chef Massimo Bottura is never short of, it’s enthusiasm. so it says a lot about the current state of play in the european restaurant industry that he goes to america ‘to recharge his batteries’
Interview: Chef Ryan Clift, Tippling Club
When the financial crisis happened, we created a cocktail called Fuck the Subprime. It was cognac with Cristal champagne and it was S$65 (£30) for a fucking cocktail, but you had to order it in a group. We were full of people buying it, so we realised in times of stress, people still want to drink.
