Here’s chef Daniel Burns from the Torst restaurant in New York, speaking about his views on how the future of food will look.
The presentation is from last year’s Food on the Edge symposium in Galway, Ireland, and Burns used his time on stage to talk about beer and wine making and how they are actually quite similar.
The restaurant the chef runs is famous for its beer collection and has become one of the most diverse places to drink beer in New York with over 150 different bottles in the cellar.
Food is also matched well with beer, and Burns has pushed a fine dining and beer conversation in the industry, explaining why they choose certain beer pairings at the restaurant in his most recent book.
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.