Download the 11pg PDF of what 1,800+ chefs think is hot or not. Personally, I was pleased to hear the support of culinary cocktails (73% rated it as a “hot trend”), and that offal was on the outs (57% rated it as “yesterday’s news”).
More intriguing news from Ferran Adrià…
Apparently he plans to create a “social networking site of culinary creativity”, posting daily recipes from the new research laboratory that is due to replace his El Bulli restaurant.
I’m interested to see how a molecular gastronomy recipe is written. Would it make his craft any more accessible? Would I understand the techniques or have the tools to deliver on it? We shall see, I guess. Till then, I will just lament over never having had the pleasure of going to El Bulli. When its doors close it will truly go from being legendary to being a legend indeed.
(PS. Was shocked to see the restaurant’s leaked financials. €500,000 in losses a year? While this may be somewhat offset by his other revenue streams, it still must have been impossible to swallow.)
Ten percent of the top 200 chains will have trucks on the road within the next 24 months”…
It’s not just for obscure culinary treats anymore, even national food chains are going mobile. Before expanding its brick and mortar presence, companies are sending out trucks to test the market.
To the great list of city counterfeits - the fake Gucci, the fake Rolex - now add this: The fake restaurant letter grade. If it’s not a cardstock letter placed in the window, then it’s probably a fake. (via Restaurants dishing up phony letter grades in wake of new sanitation policy)
I’ve been spending the last 2 weeks up to my ears in freelance.
Let’s pick up where we left off, shall we?
In a city where kitschy, clever food trucks are popping up everywhere, it’s rare to be genuinely delighted over a new take on the mobile phenomenon. But for me, this is it. Perhaps it’s the amazing photo gallery or my small town country roots, but I find the idea of Jen ‘n Outlaws Fish Fry Truck and Crawfish Boil to be just achingly delightful.
The title of this article is somewhat misleading, but what I took from this was a tale of how staying in business is sometimes just as challenging as getting into business.
It’s that time of the summer. Here’s a bit of inspiration when it comes to making the most out of the season’s finest tomatoes.