In an era of cheap eats like burritos and tacos, are consumers willing to pay more for skillfully prepared Latin foods? This question was discussed by Latino chefs a recent conference held by The New School in New York City.
The discussion panel featured New York City chefs Roberto Santibañez, of Rosa Mexicana restaurant fame but now heads Fonda restaurant, Jacques Gautier from the eclectic Palo Santo restaurant, and the late Maximo Tejada (whose untimely death was just days after participating in the panel) owner of restaurantsRayuela and Macondo. The chefs were joined by Mariana Suarez, a representative from the Gourmet Latino festival.
The chefs discussed how Spanish food has already established itself as Michelin-star quality. But will other Latin cuisines gain the same status? In this video you can watch the complete discussion
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.