Momofuku's David Chang is known for serving pork-flavored deliciousness but the chef is also big on vegetables. In this video, he chats with chef Hugh Fearnly-Whittingstall about the importance of seasonality, respect for food and how to bring sexy back to veggies.
Fearnly-Whittingstall is the author of the critically acclaimed River Cottage series. Earlier this month he debuted his River Cottage Veg cookbook, which features over 200 delectable recipes inspired by vegetables.
The two chefs met at Strand Books in New York City to discuss the big vegetable movement other chefs like Grant Achatz and David Beran from Nexthave also embraced.
''They are many ways we can express ourselves as we go through the course of life and food is frankly one of them and the decisions we make about food say a lot about us," Fearnly-Whittingstall says.
Ready for a philosophical chat? Check out the 53 minute video below.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.