Stephen Satterfield on How Food Media Is Changing The wide-ranging discussion included perspectives on tipping, the surprising pros of inflation and thoughts on who might portray Mr. Meyer agreed: “You shouldn’t be proud if you’re treating human beings with dignity. “Making sure that you’re understanding that there’s a life outside of these four walls that we create for them.” Mr. “It’s just treating people as people,” he said. Onwuachi described how workers would be treated at his latest restaurant, Tatiana, which is set to open at Lincoln Center this month. Holmes joined Kwame Onwuachi, the chef and author of the memoir “Notes From a Young Black Chef,” and Danny Meyer, founder of the Union Square Hospitality Group and Shake Shack, for a discussion on the future of restaurants, led by the Times reporter Kim Severson. “We don’t want to work in places that we come out with PTSD,” said Rashida Holmes, the chef and owner of Bridgetown Roti in Los Angeles. The #MeToo movement, George Floyd’s murder and the pandemic have shifted the mind set of many restaurateurs away from the “customer is always right” mentality. “Unfortunately, in this country, I think we believe that there is one correct way to make any particular type of dish, in particular moles.” “There are an infinite number of variations,” he said. Mole, for example, could be made with 50 ingredients or 10, and it had several competing origin stories. Martínez said, he explored his gastronomic heritage. Martínez said to the New York Times Food columnist Melissa Clark.īesides finding a new home in Mazatlán, and adopting a street dog, Mr. “I just needed to go and explore who I was,” Mr. Martínez, author of the best seller “Mi Cocina: Recipes and Rapture From My Kitchen in Mexico,” drove a staggering 25,000 miles around that country in recent years. Growing up in Texas as the son of first-generation Mexican migrants, Rick Martínez wasn’t taught Spanish. Attendees could sample from the dozens of food stalls set up in Damrosch Park in Manhattan, take home goods from a bake sale curated by some of the city’s best pastry chefs, get tips for cooking kimchi and mole from demonstration sessions, and hear the latest directly from leading voices in the food world. Last week, The New York Times Food Festival drew food enthusiasts from around the world for a daylong celebration of culinary excellence.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
March 2023
Categories |