The Today’s Special: Chef Conversations series - a virtual event featuring some of the world’s top culinary talent - continues, and this time we meet chef Hugh Acheson (Five & Ten, Empire State South, By George, Georgia), emerging chefs Flynn McGarry (Gem, NYC) and Mei Lin (Nightshade, Los Angeles). Moderated by Fine Dining Lovers' editor-in-chief Ryan King.
Chef Conversations, presented by Phaidon and S.Pellegrino, is a virtual event to mark the launch of the book Today's Special: 20 Leading Chefs Choose 100 Emerging Chefs, a compendium of seasoned and new talent that has shaped the world’s gastronomy scene, and will be major players in the post-pandemic fine-dining world.
Chef Hugh Acheson is a James Beard Award-winner, author and restaurateur. He is a well-known figure in the US food media, has his own podcast, is known as a champion of Southern American cuisine and is a natural teacher and mentor.
Born in China, chef Mei Lin grew up in Michigan, learning the basics and getting a passion for the industry while working at her family-owned Chinese restaurant. At Nightshade in Los Angeles, her cuisine is a form of self-expression, one which has won her both popular and critical acclaim.
Chef Flynn McGarry, the former child prodigy, is all grown up. Still, at only 22 years of age, this bright spark already has as much kitchen experience as some chefs twice his age. He started cooking at 10, opened his first real restaurant at 19 (Gem in New York), and starred in a documentary about his life called Chef Flynn.
This conversation, moderated by Fine Dining Lovers' editor-in-chief Ryan King, covers the original Phaidon book on emerging chef talent, Coco, as well as the subjects of cultural heritage, culinary journeys, and the deconstruction of some of the chefs’ signature dishes.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look
In Andrea Fazzari's book 'Sushi Shokunin: Japan's Culinary Masters', the pursuit of unattainable perfection leads Japan's sushi masters, or shokunin, on a path of dedication, cultural expression and meaning. Paul Feinstein spoke to the author about the project, and about what it means to be a shokunin.