It seems as though all the modern chefs today create dishes based on their own whims; Spanish chorizo caramels
or nitro-scrambled-egg and bacon ice cream
is certainly not something customers are clamoring for, though some would argue that it’s always the customers who dictate what a chef cooks. Of course, there are now other players in this growing food arena. With the same meticulousness that chefs exhibit, writers, too, must practice their own punctilious methods in their choice of words to accurately represent a restaurant, dish, and experience. But who’s really leading whom? Chefs, writers, or the food-audience?
If this topic sounds appetizing to you, and you happen to be in New York City this Friday, February 27th, come check out “Chefs and Their Publics
,” a panel discussion, where a star line-up of chefs—Dan Barber of Blue Hill
and Blue Hill at Stone Barns
in New York and owner Heather Carlucci-Rodriguez of Lassi
in New York—and writers—food editor Bret Thorn of Nations Restaurant News
and author Frederick Kaufman of A Short History of the American Stomach
—discuss the relationship between chefs, writers, and their audience in the conceptualization of the fine food that chefs create with the significant role of the media as the only mass-transmitter for their ideas. It should be a tasty discussion, so come, listen, and add your two cents at the end.
When: Friday, February 27, 6:30-8:30 p.m.
Where: Institute for Public Knowledge, 25 Cooper Square, 5th floor, NYC
Admission: free and open to the public with photo ID. Please RSVP to email@example.com.