There's no better time to support chefs as more and more of them go back to their roots to give traditional recipes a new spin, casting their countries' cuisines in the international spotlight.
As a food writer, it fascinates me how much the world of dining has changed over the past decade. Serious-minded restaurants have gone from being just beautiful venues for diners to dress up and gather for a great meal with their friends; the chef's kitchen has become a platform for reinvention and to push culinary boundaries.
It's not enough to serve a delicious meal anymore. Diners want a background story to every menu, one that should strike a chord – be it the chef's personal inspirations or culinary heritage. And they'd readily pledge allegiance to what their favourite restaurants stand for in terms of food philosophy and ethics.
This story is from the July 2018 edition of Epicure Magazine.
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This story is from the July 2018 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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