French food was the envy of the world – before it became trapped by its own history. Can a new school of traditionalists revive its glories?
Tagged with “restaurant” (9)
How a homeless child grew up to become the most inventive chef in history.
Over the last ten years, food has become a national obsession. Across the US, more restaurants are opening, and in the most unexpected of places. Last year, 82 New York City restaurants closed, according to the state’s restaurant association. With such high competition, you have to wonder if the gamble is worth it. Many chefs are eager to trade in NYC buzz and for a restaurant of their own in a city where competition is lower and appreciation is higher. With so many chefs leaving NYC, we have to wonder: Is NYC still the epicenter of it all and how is recognition and buzz shifting? From NYC restaurateur powerhouses, to mom and pop shop owners, we will discuss the restaurant landscape.
This past November, Danny Meyer’s Union Square Hospitality group turned dining out on it’s head by introducing a zero-gratuity policy. This game changer not only affects the BOH, FOH, and diners experience/paycheck, but it is having a ripple effect across the restaurant industry as a whole. Adam Rapoport, EIC of Bon Appétit, sits down with Meyer to discuss the praise and backlash of a no-tipping world and the policies that are yet to come.
This session is part of convergence programming and is accessible to multiple badges beyond Interactive, Gold and Platinum.
Original video: https://soundcloud.com/officialsxsw/will-no-tipping-save-the-restaurant-industry-sxsw-interactivefilm-2016
Downloaded by http://huffduff-video.snarfed.org/
Homaro Cantu and Ben Roche come from Moto, a Chicago restaurant that plays with new ways to cook and eat food. But beyond the fun and flavor-tripping, there’s a serious intent: Can we use new food technology for good?
Managing partner of Philadelphia’s celebrated Marc Vetri family of restaurants, for over 15 years Jeff Benjamin has helped make the Vetri brand synonymous with quality fine-dining with his impeccable standards, attention to detail, wide range of taste, and strong work ethic. He also supports many philanthropic causes and nonprofit organizations, including Little Smiles and The Great Chef’s Event, which benefits Alex’s Lemonade Stand. In 2008, Benjamin and Vetri created the Vetri Foundation for Children, a charity that focuses on promoting healthy eating and the childhood obesity crisis. Including observations about reserving tables, what your server truly thinks about you, and what it takes to get kicked out, Front of the House is a behind-the-scenes look at the art of exceptional restaurant service.
In conversation with Danya Henninger, local editor for Zagat.com/Philadelphia, restaurant critic for the Courier-Post and a regular contributor to Philly.com/food.
High-end restaurants featuring rock star chefs are starting to turn to tickets to stem the tide of no-shows. In the future, going out to eat could become a lot like going to a sold-out concert.
‘Oma and Bella’: Two Holocaust Survivors that Preserve Memories in their Berlin Kitchen | Public Radio International
‘Oma and Bella’ is a documentary about two Jewish women in their 80s living in Berlin. Reporter Julia Simon talks to the filmmaker, who is the grand daughter of one of the women.
‘Molecular gastronomy’ was coined in the 1991 as a suitably serious-sounding term that would help pave the way for a conference on culinary science.
Since then, however, it has become a convenient, catch-all-phrase to describe science-driven cooking. It explains little and misleads a lot.
In 2006 Heston was involved in producing a statement to explain how his motivations and intentions weren’t confined to the sphere of molecular gastronomy.
ONE Three basic principles guide our cooking: excellence, openness, and integrity.
We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu.
TWO Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.
The world’s culinary traditions are collective, cumulative inventions, a heritage created by hundreds of generations of cooks. Tradition is the base which all cooks who aspire to excellence must know and master. Our open approach builds on the best that tradition has to offer.
THREE We embrace innovation - new ingredients, techniques, appliances, information, and ideas - whenever it can make a real contribution to our cooking.
We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes.
FOUR We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.
The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, with artisans and artists (from all walks of the performing arts), architects, designers, industrial engineers. We also believe in the importance of collaboration and generosity among cooks: a readiness to share ideas and information, together with full acknowledgment of those who invent new techniques and dishes.