- Partner Content -
Chef Jean Le Bris
Owner of Vox, North Salem
I think the term farm-to-table has been abused and should not be used lightly. Sometime it seems as if before the farm-to-table movement, fruits and vegetables didn’t come from the ground and that meat, poultry, fish were actually born on supermarket shelves! I am of course being sarcastic, but any restaurateur who takes their job seriously always tries to use the best ingredients, and, ultimately, the dish speaks for itself.
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Chef Sal Cucullo
Owner of The 808 Bistro and 808 Social, Scarsdale
The trend I am most sick of is, in essence, not even culinary-related. It’s the fact that social media has taken over mostly everything in life. It seems these days that taking better pictures, or having cunning phrases, all of a sudden makes a person qualified to be a chef or makes any specific dish taste better. Now if we can only taste the food through our phones.
Executive Chef Leo Pablo
The Inn at Pound Ridge
When a beautiful plate of food hits a diner’s table, it can be a stunning, aromatic, well-plated, and romantic thing. But the scene behind closed doors is often quite different from what you’d imagine. For me, cooking is a pleasure, a test of patience, and, occasionally, a pain in the ass. For these reasons, I personally hate all food trends. The fact that they’re trends means they’ll eventually disappear.
However, unless you have an allergy, I’m over gluten-free. We should go back to just eating what the chef picks daily from the farmers’ market and what he wants to cook that day—if you don’t have allergies of course!