16 QUESTIONS FOR GILLES MARCHAL
Escoffier is to chefs what Robert Linxe is for chocolatiers. Both great contemporary and classic chefs have at least one thing in common: a keen understanding of Great Master Escoffier.
aRUDE: bon appetit
16 QUESTIONS FOR NOBU
There is a place for everything. Those who want to can preserve tradition, and others can create new dishes using global ingredients which have become available thanks to better distribution.
16 QUESTIONS FOR DANIEL BOULUD
A recipe, by definition, is never entirely proprietary; the great classics belong to the public domain and are ripe for re-interpretation by any creative chef.
10 QUESTIONS FOR THOMAS KELLER
Part of being a chef is the need to be a responsible consumer; the decisions we make affect not only what gets served on our tables, but what gets produced by our farmers.
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