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?”
USA
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.”
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.”
Video interview: Daniel Humm, Eleven Madison Park
“Only in the last two years have I found myself as a chef.”
Profile: Blue Hill at Stone Barns
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.”
Interview: Daniela Soto-Innes, Cosme
“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.”
Interview: Daniel Humm and Will Guidara, Eleven Madison Park
Some tables are better than others. But Daniel Humm and Will Guidara have found the formula for the perfect table.
Interview: Dan Barber on wastED London
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.
Interview: Will Guidara and Daniel Humm, Eleven Madison Park
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’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
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’
