Daniel Patterson ADD TO MY INTERESTS Daniel Patterson's Google Talk BYFine Dining Lovers, Editorial Staff 27 December, 2013 C Chef from Daniel Patterson of the Coi restaurant in San Francisco has given a Google Talk about his work at the restaurants and views on dining. In the video below Patterson talks about his relationship with the Italian chef Massimo Bottura and how it led to the creation of a dish, his views on tasting menus and Californian cuisine. The video lasts an hour and touches on a number of interesting topics, a great way to get to know Patterson and his philosophy a little more. Here's the video. Latest Article Stanley Tucci Searching for Italy Stanley Tucci: Searching for Italy Season Two - Premiere Date Announced Want to know when, where and how to watch Stanley Tucci: Searching for Italy season two? Read on. Read more about Stanley Tucci: Searching for Italy Season Two - Premiere Date Announced Article Food Culture What Culinary Hill Would You Die On? Someone asked on Reddit, 'What culinary hill would you die on?', and these are the answers... Read more about What Culinary Hill Would You Die On? Article Food Spotlight How and When to Use a Wine Decanter What is a decanter? And what is the purpose of using it? Discover more about this vessel used to serve wine, how to use it and when. Read more about How and When to Use a Wine Decanter Article Vegan Food Five Plant-Based Meat & Fish Alternatives to Get You Through Veganuary Here are five of the best plant-based meat and fish alternatives as recommended by the world's best chefs. Take a look and smash Veganuary. Read more about Five Plant-Based Meat & Fish Alternatives to Get You Through Veganuary Article Michelin Guides Michelin Guide Hong Kong Macau 2022 – See the New Stars Eleven newly starred restaurants feature in this year's guide, including two new two-star restaurants and nine new one-star restaurants. See the list. Read more about Michelin Guide Hong Kong Macau 2022 – See the New Stars Article Food Books Phaidon Food Books: What's New This Spring? Take a look at the new food books out this spring, from Clare Smyth's debut cookbook from two Michelin-starred Core, to Ferran Adrià's in-depth analysis of breakfast. Read more about Phaidon Food Books: What's New This Spring? Latest on FDL+ Article Vegetarian Food FDL+ Different Kinds of Lentils and What to Use Them For Discover all you need to know about these versatile, delicious and nutritious pulses, from the most common varieties, to how to cook them into soups, salads, curries and more. Read more about Different Kinds of Lentils and What to Use Them For Article Michelin Chefs Cook FDL+ Watch: Michelin-Star Chefs Do Salads Make these delicious salad recipes perfected by some of the world's best Michelin-star chefs. Take a look. Read more about Watch: Michelin-Star Chefs Do Salads Article Christmas Dinner Tips FDL+ Christmas Stuffed Chicken: Tips, Tricks and Fillings Discover all the tips to prepare a perfect Christmas stuffed chicken. From cooking tricks to fillings recipes, here are all the tips from Fine Dining Lovers. Read more about Christmas Stuffed Chicken: Tips, Tricks and Fillings Recipe The Secrets of Sauces FDL+ The Secrets of Sauces: Pizza Sauce Mark Moriarty: "I love pizza and although I’m a big fan of white pizzas, you can’t beat one topped with a rich tomato sauce, fresh with the Read more about The Secrets of Sauces: Pizza Sauce Recipe The Secrets of French Cuisine FDL+ How to Make a Michelin-Style Bouillabaisse - The Secrets of French Cuisine The bouillabaisse is an eternal classic of French cuisine and one that makes a spectacular meal, either as a starter or as a main course. Read more about How to Make a Michelin-Style Bouillabaisse - The Secrets of French Cuisine Article Best Chefs in the World FDL+ Rasmus Kofoed: “I Think Plant-Based Food Should be Casual, Easy" Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based. Read more about Rasmus Kofoed: “I Think Plant-Based Food Should be Casual, Easy"