For chefs, creative control in the kitchen is hugely important. This year, we've seen the farm-to-table movement flourish, a culinary trend that not only supports local farmers and vendors, reduces economical footprints and gives consumers more knowingly honest fare, but also gives chefs more control over what they're serving to guests.
But what happens when, as a chef or restaurant operator, everyone else starts doing farm-to-table? In this ever-evolving industry, innovation is key.
Taking it a step further is the seed-to-table process. What would happen if chefs could pair with experts to guide the evolutionary process of the things we eat? That's a question recently brought up at a meeting in Pocantico Hills, New York. Read More