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?
“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”
“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?”
“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.”
“I see the vegetable taking as much prominence as caviar and foie gras did 20 years ago.”
“Only in the last two years have I found myself as a chef.”
A quick sift through the comments reveals not just praise for Barber’s food but also a whole lot of respect and admiration for his vision. One simply writes “Mind. Blown.”
“Everyone at Cosme says serving President Obama was one of the most beautiful moments they’d ever had. When I talk about it, I get goose bumps.”
Some tables are better than others. But Daniel Humm and Will Guidara have found the formula for the perfect table.
Dan Barber is worried. His team has been scavenging the Selfridges Food Hall for leftover and damaged foodstuffs to use at the wastED dining series on the rooftop of the iconic London department store.
Daniel Humm, world-class chef, has just served a packet of orange-coloured baked cheese crackers to a guest paying hundreds of dollars. The unsuspecting diner is “mind-blown”.
“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”
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
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’