Yangi retseptlar

Dunyo bo'ylab yaxshi fermer xo'jaligi ovqatlanishi


Agriturizm - bu yangi tushuncha emas. Bu eski ma'noga ega - fermer xo'jaliklaridagi restoran va mehmonxonalarda mehmonlarni old eshik oldida joylashtirish uchun zarur bo'lgan ko'p narsalar bor. Albatta, ular sayohatchilarga eng yangi va haqiqiy tajribani bera oladilar, xoh u xona va ovqat evaziga vaqtincha fermada ishlasin yoki xohlasangiz, joyidagi ingredientlarni tanlab olish uchun kechki ovqatga buyurtma bering. Ishonch bilan aytish mumkinki, fermer xo'jaliklari va restoranlari yaxshi tashkil etilgan bo'lsa-da, nufuzli mukofotlar va tanqidchilarga sazovor bo'lganlar soni doimiy ravishda oshib bormoqda.

Butun dunyo bo'ylab slayd -shoudagi eng yaxshi xo'jaliklarning ovqatlanishini ko'rish uchun shu erni bosing.

AQShda fermada ovqatlanishni eslang, kimdir Nyu -Yorkning Tarrytaun shahridagi Stoun Barnsdagi Blue Hill haqida gapiradi. U Nyu -York Tayms, Town and Country va Condé Nast Traveller kabi ta'm ishlab chiqaruvchilarning izchil yuqori bahosiga ega. Agriturizm-bu hozirda Italiyada yaxshi yog'langan, hukumat tomonidan qo'llab-quvvatlanadigan mashina, xususiy villalarni ijaraga berish, restoranlar, bozorlar va mamlakatdagi fermer xo'jaliklarida kichik mehmonxonalar. Venetsiyadagi Le Garzette va Pugliadagi Masseriya Barbera kabi joylar romantik muhitda o'tirib, mehmonlarga zaytun, zaytun moyi, asal va salumi kabi uy sharoitida ishlab chiqarilgan taomlarni olish imkoniyatini beradi.

Inglizlar fermadan stolgacha ovqatlanish tushunchasiga begona emaslar, shuningdek, organik, tabiiy ovqatlar haqida bilish hayajoni uchun yangi emas. Hackney City Farm London markazidan 30 daqiqa tashqarida emas, lekin to'liq ishlaydigan fermer xo'jaligi a ko'p sevilgan kafe va joylarda ma'rifiy tadbirlar. Angliya shimolidagi Leyk okrugi ham L'Enclume-Mishel yulduzli restoranida o'ynaydi, u erda ingredientlar fermadan iste'mol qilinishidan bir necha soat oldin olib tashlanadi va ularning tadqiqot oshxonasida yangi texnika paydo bo'ladi.

Qishloq xo'jaliklari restoranlari va mehmonxonalari bir ma'noda barqarordir-ular ekologik jihatdan qulaydir, lekin ular tobora oshib borayotgan zavq va fermadan tortib oshgacha bo'lgan taomlarga bo'lgan muhabbat bilan yaxshi ta'minlangan. Ular mehmonlarni xohlamaydilar, bu esa o'z navbatida har doim mehmonlarga ko'proq narsani xohlashni qoldiradi.


Ulashing Puglisi, Bowien, Mattos va Mirarchi uchun barcha almashish variantlari o'z taomlarini ta'rifini ochib beradi.

Soat yo'nalishi bo'yicha, yuqori chapdan: Denni Bouien (Surat: Daniel Krieger), Kristian Puglisi (Surat: Per-Anders Yorgensen), Ignasio Mattos (Surat: Daniel Krieger), Karlo Mirarchi (Foto: Daniel Krieger)

Kecha kechqurun Mishel yulduzli Kopengagen oshpazi Xristian F. Puglisi (Relae) 92 -chi Street Y's Kitchen Arts & amp Letters seriyasining bir qismi sifatida panel munozarasi bo'lib o'tdi. Puglisi -ga qo'shilish Nyu -York shahrining eng mashhur oshpazlaridan tashkil topgan rok -yulduzlar paneli edi. Ignasio Mattos (Estela), Denni Bouien (Xitoy missiyasi, Missiya Kantina) va Karlo Mirarchi (Blanka, Roberta). Munozara butun dunyodagi eng yaxshi ovqatlanishning hozirgi ahvoliga va uning ko'p jihatdan qo'rqinchli bo'lib qolishiga bag'ishlandi. Oshpazlar o'z restoranlari kontseptsiyalari va har bir ovqatlanuvchi uchun qulay va, eng muhimi, qulay muhitda murakkab oshxonalarni xizmat qilish g'oyasiga to'xtalib o'tdilar. Quyida ularning suhbatidan eng yaxshi o'nta iqtibos.

1) Ignasio Mattos, yaxshi ovqatlanmaganligi sababli: "Men Urugvaydanman, Janubiy Amerikadagi kichik bir mamlakatman va yaxshi ovqatlanish joylari ko'p emas edi, chunki odamlar ovqatlanish uchun tashqariga chiqishlari shart emas, bu juda kamdan -kam uchraydi. Demak, bu men qilgan narsa emas edi. Men restoranlarda ishlay boshlagunimcha hamma narsani bilardi ".

2) Denni Bouyen, ochiq oshxonalarda va restoranda oshpazlarni ko'rib: "Endi odamlar har qachongidan ham ko'proq restoranga borishni xohlaydilar, chunki ular nafaqat odamlarning ismlari yozilgan. Bu oshpaz tomonidan boshqariladigan narsa va odamlar buni ko'rishni xohlashadi".

3) Karlo Mirarchi, Robertani ochishning qiyinchiliklari haqida: "Hammamiz boshqa ishlarga ega bo'ldik, chunki biz o'zimizga pul to'lay olmadik. Ko'pchiligimiz ertalab ishlaganmiz va biz kechki ovqatga kelar edik. Birinchi ikki yil juda qiyin edi, har kuni biz boramiz deb o'ylagandik. faqat eshiklarni yopish kerak. "

4) Xristian Puglisi, ingredientlar ortida turgan odamlarning ahamiyati haqida: "Agar odam qo'ygan narsasini cho'chqa go'shti yoki uning mahsulotini o'stirish usuliga o'tkazsa, uning ortida turgan ish va ishtiyoq meni olib kelishi mumkin bo'lgan mahsulotga yanada yuqori sifat bag'ishlaydi. "

5) Bouien, Nyu -Yorkdagi oziq -ovqat sahnasining raqobatbardoshligi to'g'risida: "Siz dunyoning eng yaxshi oshpazlari bilan ishlaysiz va har oyda hamma restoran ochadi. Sizga qancha oshpazim Cantinadan Kosmaga ishlash uchun ketganini aytolmayman, bu yaxshi. Men Men ular uchun baxtliman va ular ketishganida, men: "U mendan yaxshiroq oshpaz, men senga Enrike (Kosve oshpazi Olvera) nimani o'rgata olmaydi", deb o'ylayman.

6) Mirarchi, Roberta muvaffaqiyat qozonganida nima o'zgargan: "Hammamiz qilgan uch kishidan tortib, bizdan ko'ra yaxshiroq bo'lgan odamlarni yollashga majbur bo'ldik, bu biz uchun haqiqatan ham yoqdi." Agar siz dunyodagi eng aqlli odam bo'lsangiz Xona, keyin siz noto'g'ri xonadasiz. Biz buni yurakdan qabul qildik. "

7) Mattos, Esteladagi muhit haqida: "Bu aniq ta'riflangan narsa emas, biz shunchaki mazali taomlarni qulay va qiziqarli muhitda idishga solishga harakat qilyapmiz. O'ylaymanki, bu o'zingizga, tengdoshlaringiz va atrofingizdagi odamlar uchun qulay bo'lgan joy. "

8) Puglisi, nima uchun u qo'lga olingan kuni tushda yangi cod sotib olish uchun 30 kilometr (taxminan 19 mil) yurgani haqida: "Oxirgi xaridor buni tushunmasligi mumkin, lekin atrofimdagilar buni tushunishadi. Biz qaerdan olganimizni biladiganlar va u bilan ishlayotganlar juda ilhomlanib, juda hayajonlanishadi va ular bu ehtirosni etkazishadi."

9) Bouien, minimalizm va soddalik haqida: "Qancha ko'p olib ketsang, ortida yashirinish shunchalik kam bo'ladi va shunda haqiqiy iste'dod chiqadi".

10) Puglisi, o'zining ajoyib taomlari va taomlar haqida hamma narsa haqida:"Barcha rasmiyatchiliklar biroz keraksiz bo'lib qoladi. Men o'zimning shaxsiy restoranim bilan shug'ullanmoqchi bo'lganimda, men bu narsalar bilan shug'ullanishni xohlamadim. Bu sizning vaqtingiz va pulingiz uchun qadrli bo'lishingiz haqida, lekin buni muhim qilish haqida. Siz aytganlarning hammasi haqida. Menimcha, shuning uchun ovqatlanish joyi biroz chang bosdi "


Ulashing Puglisi, Bowien, Mattos va Mirarchi uchun barcha almashish variantlari o'z taomlarini ta'rifini ochib beradi.

Soat yo'nalishi bo'yicha, yuqori chapdan: Denni Bouien (Surat: Daniel Krieger), Kristian Puglisi (Surat: Per-Anders Yorgensen), Ignasio Mattos (Surat: Daniel Krieger), Karlo Mirarchi (Foto: Daniel Krieger)

Kecha kechqurun Mishel yulduzli Kopengagen oshpazi Xristian F. Puglisi (Relae) 92 -chi Street Y's Kitchen Arts & amp Letters seriyasining bir qismi sifatida panel munozarasi bo'lib o'tdi. Puglisi -ga qo'shilish Nyu -York shahrining eng mashhur oshpazlaridan tashkil topgan rok -yulduzlar paneli edi. Ignasio Mattos (Estela), Denni Bouien (Xitoy missiyasi, Missiya Kantina) va Karlo Mirarchi (Blanka, Roberta). Munozara butun dunyodagi eng yaxshi ovqatlanishning hozirgi ahvoliga va uning ko'p jihatdan qo'rqinchli bo'lib qolishiga bag'ishlandi. Oshpazlar o'z restoranlari kontseptsiyalari va har bir ovqatlanuvchi uchun qulay va, eng muhimi, qulay muhitda murakkab oshxonalarni xizmat qilish g'oyasiga to'xtalib o'tdilar. Quyida ularning suhbatidan eng yaxshi o'nta iqtibos.

1) Ignasio Mattos, yaxshi ovqatlanmaganligi sababli: "Men Urugvaydanman, Janubiy Amerikadagi kichik bir mamlakatman va yaxshi ovqatlanish joylari ko'p emas edi, chunki odamlar ovqatlanish uchun tashqariga chiqishlari shart emas, bu juda kamdan -kam uchraydi. Demak, bu men qilgan narsa emas edi. Men restoranlarda ishlay boshlagunimcha hamma narsani bilardi ".

2) Denni Bouyen, ochiq oshxonalarda va restoranda oshpazlarni ko'rib: "Endi odamlar har qachongidan ham ko'proq restoranga borishni xohlaydilar, chunki ular nafaqat odamlarning ismlari yozilgan. Bu oshpaz tomonidan boshqariladigan narsa va odamlar buni ko'rishni xohlashadi".

3) Karlo Mirarchi, Robertani ochishning qiyinchiliklari haqida: "Hammamiz boshqa ishlarga ega bo'ldik, chunki biz o'zimizga pul to'lay olmadik. Ko'pchiligimiz ertalab ishlaganmiz va biz kechki ovqatga kelar edik. Birinchi ikki yil juda qiyin edi, har kuni biz boramiz deb o'ylagandik. faqat eshiklarni yopish kerak. "

4) Xristian Puglisi, ingredientlar ortida turgan odamlarning ahamiyati haqida: "Agar odam qo'ygan narsasini cho'chqa go'shti yoki uning mahsulotini o'stirish usuliga o'tkazsa, uning ortida turgan ish va ishtiyoq meni olib kelishi mumkin bo'lgan mahsulotga yanada yuqori sifat bag'ishlaydi. "

5) Bouien, Nyu -Yorkdagi oziq -ovqat sahnasining raqobatbardoshligi to'g'risida: "Siz dunyoning eng yaxshi oshpazlari bilan ishlaysiz va har oyda hamma restoran ochadi. Sizga qancha oshpazim Cantinadan Kosmaga ishlash uchun ketganini aytolmayman, bu yaxshi. Men Men ular uchun baxtliman va ular ketishganida, men: "U mendan yaxshiroq oshpaz, men senga Enrike (Kosve oshpazi Olvera) nimani o'rgata olmaydi", deb o'ylayman.

6) Mirarchi, Roberta muvaffaqiyat qozonganida nima o'zgargan: "Hammamiz qilgan uch kishidan tortib, bizdan ko'ra yaxshiroq bo'lgan odamlarni yollashga majbur bo'ldik, bu biz uchun haqiqatan ham yoqdi." Agar siz dunyodagi eng aqlli odam bo'lsangiz Xona, keyin siz noto'g'ri xonadasiz. Biz buni yurakdan qabul qildik. "

7) Mattos, Esteladagi muhit haqida: "Bu aniq ta'riflangan narsa emas, biz shunchaki mazali taomlarni qulay va qiziqarli muhitda idishga solishga harakat qilyapmiz. O'ylaymanki, bu o'zingizga, tengdoshlaringiz va atrofingizdagi odamlar uchun qulay bo'lgan joy. "

8) Puglisi, nima uchun u qo'lga olingan kuni tushda yangi cod sotib olish uchun 30 kilometr (taxminan 19 mil) yurgani haqida: "Oxirgi xaridor buni tushunmasligi mumkin, lekin atrofimdagilar buni tushunishadi. Biz qaerdan olganimizni biladiganlar va u bilan ishlayotganlar juda ilhomlanib, juda hayajonlanishadi va ular bu ehtirosni etkazishadi."

9) Bouien, minimalizm va soddalik haqida: "Qancha ko'p olib ketsang, ortida yashirinish shunchalik kam bo'ladi va shunda haqiqiy iste'dod chiqadi".

10) Puglisi, o'zining ajoyib taomlari va taomlar haqida hamma narsa haqida:"Barcha rasmiyatchiliklar biroz keraksiz bo'lib qoladi. Men o'zimning shaxsiy restoranim bilan shug'ullanmoqchi bo'lganimda, men bu narsalar bilan shug'ullanishni xohlamadim. Bu sizning vaqtingiz va pulingiz uchun qadrli bo'lishingiz haqida, lekin buni muhim qilish haqida. Siz aytganlarning hammasi haqida. Menimcha, shuning uchun ovqatlanish joyi biroz chang bosdi "


Ulashing Puglisi, Bowien, Mattos va Mirarchi uchun barcha almashish variantlari o'z taomlarini ta'rifini ochib beradi.

Soat yo'nalishi bo'yicha, yuqori chapdan: Denni Bouien (Surat: Daniel Krieger), Kristian Puglisi (Surat: Per-Anders Yorgensen), Ignasio Mattos (Surat: Daniel Krieger), Karlo Mirarchi (Foto: Daniel Krieger)

Kecha kechqurun Mishel yulduzli Kopengagen oshpazi Xristian F. Puglisi (Relae) 92 -chi Street Y's Kitchen Arts & amp Letters seriyasining bir qismi sifatida panel munozarasi bo'lib o'tdi. Puglisi -ga qo'shilish Nyu -York shahrining eng mashhur oshpazlaridan tashkil topgan rok -yulduzlar paneli edi. Ignasio Mattos (Estela), Denni Bouien (Xitoy missiyasi, Missiya Kantina) va Karlo Mirarchi (Blanka, Roberta). Munozara butun dunyodagi eng yaxshi ovqatlanishning hozirgi ahvoliga va uning ko'p jihatdan qo'rqinchli bo'lib qolishiga bag'ishlandi. Oshpazlar o'z restoranlari kontseptsiyalari va har bir ovqatlanuvchi uchun qulay va, eng muhimi, qulay muhitda murakkab oshxonalarni xizmat qilish g'oyasiga to'xtalib o'tdilar. Quyida ularning suhbatidan eng yaxshi o'nta iqtibos.

1) Ignasio Mattos, yaxshi ovqatlanmaganligi sababli: "Men Urugvaydanman, Janubiy Amerikadagi kichik bir mamlakatman va yaxshi ovqatlanish joylari ko'p emas edi, chunki odamlar ovqatlanish uchun tashqariga chiqishlari shart emas, bu juda kamdan -kam uchraydi. Demak, bu men qilgan narsa emas edi. Men restoranlarda ishlay boshlagunimcha hamma narsani bilardi ".

2) Denni Bouyen, ochiq oshxonalarda va restoranda oshpazlarni ko'rib: "Endi odamlar har qachongidan ham ko'proq restoranga borishni xohlaydilar, chunki ular nafaqat odamlarning ismlari yozilgan. Bu oshpaz tomonidan boshqariladigan narsa va odamlar buni ko'rishni xohlashadi".

3) Karlo Mirarchi, Robertani ochishning qiyinchiliklari haqida: "Hammamiz boshqa ishlarga ega bo'ldik, chunki biz o'zimizga pul to'lay olmadik. Ko'pchiligimiz ertalab ishlaganmiz va biz kechki ovqatga kelar edik. Birinchi ikki yil juda qiyin edi, har kuni biz boramiz deb o'ylagandik. faqat eshiklarni yopish kerak. "

4) Xristian Puglisi, ingredientlar ortida turgan odamlarning ahamiyati haqida: "Agar odam qo'ygan narsasini cho'chqa go'shti yoki uning mahsulotini o'stirish usuliga o'tkazsa, uning ortida turgan ish va ishtiyoq meni olib kelishi mumkin bo'lgan mahsulotga yanada yuqori sifat bag'ishlaydi. "

5) Bouien, Nyu -Yorkdagi oziq -ovqat sahnasining raqobatbardoshligi to'g'risida: "Siz dunyoning eng yaxshi oshpazlari bilan ishlaysiz va har oyda hamma restoran ochadi. Sizga qancha oshpazim Cantinadan Kosmaga ishlash uchun ketganini aytolmayman, bu yaxshi. Men Men ular uchun baxtliman va ular ketishganida, men: "U mendan yaxshiroq oshpaz, men senga Enrike (Kosve oshpazi Olvera) nimani o'rgata olmaydi", deb o'ylayman.

6) Mirarchi, Roberta muvaffaqiyat qozonganida nima o'zgargan: "Hammamiz qilgan uch kishidan tortib, bizdan ko'ra yaxshiroq bo'lgan odamlarni yollashga majbur bo'ldik, bu biz uchun haqiqatan ham yoqdi." Agar siz dunyodagi eng aqlli odam bo'lsangiz Xona, keyin siz noto'g'ri xonadasiz. Biz buni yurakdan qabul qildik. "

7) Mattos, Esteladagi muhit haqida: "Bu aniq ta'riflangan narsa emas, biz shunchaki mazali taomlarni qulay va qiziqarli muhitda plastinkaga qo'yishga harakat qilyapmiz. O'ylaymanki, bu o'zingiz va tengdoshlaringiz va atrofingizdagi odamlar uchun qulay bo'lgan joy. "

8) Puglisi, nima uchun u qo'lga olingan kuni tushda yangi cod sotib olish uchun 30 kilometr (taxminan 19 mil) yurgani haqida: "Oxirgi xaridor buni tushunmasligi mumkin, lekin atrofimdagilar buni tushunishadi. Biz qaerdan olganimizni biladiganlar va u bilan ishlayotganlar juda ilhomlanib, juda hayajonlanishadi va ular bu ehtirosni etkazishadi."

9) Bouien, minimalizm va soddalik haqida: "Qancha ko'p olib ketsang, ortida yashirinish shunchalik kam bo'ladi va shunda haqiqiy iste'dod chiqadi".

10) Puglisi, o'zining ajoyib taomlari va taomlar haqida hamma narsa haqida:"Barcha rasmiyatchiliklar biroz keraksiz bo'lib qoladi. Men o'zimning shaxsiy restoranim bilan shug'ullanmoqchi bo'lganimda, men bu narsalar bilan shug'ullanishni xohlamadim. Bu sizning vaqtingiz va pulingiz uchun qadrli bo'lishingiz haqida, lekin buni muhim qilish haqida. Siz aytganlarning hammasi haqida. Menimcha, shuning uchun ovqatlanish joyi biroz chang bosdi "


Ulashing Puglisi, Bowien, Mattos va Mirarchi uchun barcha almashish variantlari o'z taomlarini ta'rifini ochib beradi.

Soat yo'nalishi bo'yicha, yuqori chapdan: Denni Bouien (Surat: Daniel Krieger), Kristian Puglisi (Surat: Per-Anders Yorgensen), Ignasio Mattos (Surat: Daniel Krieger), Karlo Mirarchi (Foto: Daniel Krieger)

Kecha kechqurun Mishel yulduzli Kopengagen oshpazi Xristian F. Puglisi (Relae) 92 -chi Street Y's Kitchen Arts & amp Letters seriyasining bir qismi sifatida panel munozarasi bo'lib o'tdi. Puglisi -ga qo'shilish Nyu -York shahrining eng mashhur oshpazlaridan tashkil topgan rok -yulduzlar paneli edi. Ignasio Mattos (Estela), Denni Bouien (Xitoy missiyasi, Missiya Kantina) va Karlo Mirarchi (Blanka, Roberta). Munozara butun dunyodagi eng yaxshi ovqatlanishning hozirgi ahvoliga va uning ko'p jihatdan qo'rqinchli bo'lib qolishiga bag'ishlandi. Oshpazlar o'z restoranlari kontseptsiyalari va har bir ovqatlanuvchi uchun qulay va, eng muhimi, qulay muhitda murakkab oshxonalarni xizmat qilish g'oyasiga to'xtalib o'tdilar. Quyida ularning suhbatidan eng yaxshi o'nta iqtibos.

1) Ignasio Mattos, yaxshi ovqatlanmaganligi sababli: "Men Urugvaydanman, Janubiy Amerikadagi kichik bir mamlakatman va yaxshi ovqatlanish joylari ko'p emas edi, chunki odamlar ovqatlanish uchun tashqariga chiqishlari shart emas, bu juda kamdan -kam uchraydi. Demak, bu men qilgan narsa emas edi. Men restoranlarda ishlay boshlagunimcha hamma narsani bilardi ".

2) Denni Bouyen, ochiq oshxonalarda va restoranda oshpazlarni ko'rib: "Endi odamlar har qachongidan ham ko'proq restoranga borishni xohlaydilar, chunki ular nafaqat odamlarning ismlari yozilgan. Bu oshpaz tomonidan boshqariladigan narsa va odamlar buni ko'rishni xohlashadi".

3) Karlo Mirarchi, Robertani ochishning qiyinchiliklari haqida: "Hammamiz boshqa ishlarga ega bo'ldik, chunki biz o'zimizga pul to'lay olmadik. Ko'pchiligimiz ertalab ishlaganmiz va biz kechki ovqatga kelar edik. Birinchi ikki yil juda qiyin edi, har kuni biz boramiz deb o'ylagandik. faqat eshiklarni yopish kerak. "

4) Xristian Puglisi, ingredientlar ortida turgan odamlarning ahamiyati haqida: "Agar odam qo'ygan narsasini cho'chqa go'shti yoki uning mahsulotini o'stirish usuliga o'tkazsa, uning ortida turgan ish va ishtiyoq meni olib kelishi mumkin bo'lgan mahsulotga yanada yuqori sifat bag'ishlaydi. "

5) Bouien, Nyu -Yorkdagi oziq -ovqat sahnasining raqobatbardoshligi to'g'risida: "Siz dunyoning eng yaxshi oshpazlari bilan ishlaysiz va har oyda hamma restoran ochadi. Sizga qancha oshpazim Cantinadan Kosmaga ishlash uchun ketganini aytolmayman, bu yaxshi. Men Men ular uchun baxtliman va ular ketishganida, men: "U mendan yaxshiroq oshpaz, men senga Enrike (Kosve oshpazi Olvera) nimani o'rgata olmaydi", deb o'ylayman.

6) Mirarchi, Roberta muvaffaqiyat qozonganida nima o'zgargan: "Hammamiz qilgan uch kishidan tortib, bizdan ko'ra yaxshiroq bo'lgan odamlarni yollashga majbur bo'ldik, bu biz uchun haqiqatan ham yoqdi." Agar siz dunyodagi eng aqlli odam bo'lsangiz Xona, keyin siz noto'g'ri xonadasiz. Biz buni yurakdan qabul qildik. "

7) Mattos, Esteladagi muhit haqida: "Bu aniq ta'riflangan narsa emas, biz shunchaki mazali taomlarni qulay va qiziqarli muhitda idishga solishga harakat qilyapmiz. O'ylaymanki, bu o'zingizga, tengdoshlaringiz va atrofingizdagi odamlar uchun qulay bo'lgan joy. "

8) Puglisi, nima uchun u qo'lga olingan kuni tushda yangi cod sotib olish uchun 30 kilometr (taxminan 19 mil) yurgani haqida: "Oxirgi xaridor buni tushunmasligi mumkin, lekin atrofimdagilar buni tushunishadi. Biz qaerdan olganimizni biladiganlar va u bilan ishlayotganlar juda ilhomlanib, juda hayajonlanishadi va ular bu ehtirosni etkazishadi."

9) Bouien, minimalizm va soddalik haqida: "Qancha ko'p olib ketsang, ortida yashirinish shunchalik kam bo'ladi va shunda haqiqiy iste'dod chiqadi".

10) Puglisi, o'zining ajoyib taomlari va taomlar haqida hamma narsa haqida:"Barcha rasmiyatchiliklar biroz keraksiz bo'lib qoladi. Men o'zimning shaxsiy restoranim bilan shug'ullanmoqchi bo'lganimda, men bu narsalar bilan shug'ullanishni xohlamadim. Bu sizning vaqtingiz va pulingiz uchun qadrli bo'lishingiz haqida, lekin buni muhim qilish haqida. Siz aytganlarning hammasi haqida. Menimcha, shuning uchun ovqatlanish joyi biroz chang bosdi "


Ulashing Puglisi, Bowien, Mattos va Mirarchi uchun barcha almashish variantlari o'z taomlarini ta'rifini ochib beradi.

Soat yo'nalishi bo'yicha, yuqori chapdan: Denni Bouien (Surat: Daniel Krieger), Kristian Puglisi (Surat: Per-Anders Yorgensen), Ignasio Mattos (Surat: Daniel Krieger), Karlo Mirarchi (Foto: Daniel Krieger)

Kecha kechqurun Mishel yulduzli Kopengagen oshpazi Xristian F. Puglisi (Relae) 92 -chi Street Y's Kitchen Arts & amp Letters seriyasining bir qismi sifatida panel munozarasi bo'lib o'tdi. Puglisi -ga qo'shilish Nyu -York shahrining eng mashhur oshpazlaridan tashkil topgan rok -yulduzlar paneli edi. Ignasio Mattos (Estela), Denni Bouien (Xitoy missiyasi, Missiya Kantina) va Karlo Mirarchi (Blanka, Roberta). Munozara butun dunyodagi eng yaxshi ovqatlanishning hozirgi ahvoliga va uning ko'p jihatdan qo'rqinchli bo'lib qolishiga bag'ishlandi. Oshpazlar o'z restoranlari kontseptsiyalari va har bir ovqatlanuvchi uchun qulay va, eng muhimi, qulay muhitda murakkab oshxonalarni xizmat qilish g'oyasiga to'xtalib o'tdilar. Quyida ularning suhbatidan eng yaxshi o'nta iqtibos.

1) Ignasio Mattos, yaxshi ovqatlanmaganligi sababli: "Men Urugvaydanman, Janubiy Amerikadagi kichik bir mamlakatman va yaxshi ovqatlanish joylari ko'p emas edi, chunki odamlar ovqatlanish uchun tashqariga chiqishlari shart emas, bu juda kamdan -kam uchraydi. Demak, bu men qilgan narsa emas edi. Men restoranlarda ishlay boshlagunimcha hamma narsani bilardi ".

2) Denni Bouyen, ochiq oshxonalarda va restoranda oshpazlarni ko'rib: "Endi odamlar har qachongidan ham ko'proq restoranga borishni xohlaydilar, chunki ular nafaqat odamlarning ismlari yozilgan. Bu oshpaz tomonidan boshqariladigan narsa va odamlar buni ko'rishni xohlashadi".

3) Karlo Mirarchi, Robertani ochishning qiyinchiliklari haqida: "Hammamiz boshqa ishlarga ega bo'ldik, chunki biz o'zimizga pul to'lay olmadik. Ko'pchiligimiz ertalab ishlaganmiz va biz kechki ovqatga kelar edik. Birinchi ikki yil juda qiyin edi, har kuni biz boramiz deb o'ylagandik. faqat eshiklarni yopish kerak. "

4) Xristian Puglisi, ingredientlar ortida turgan odamlarning ahamiyati haqida: "Agar odam qo'ygan narsasini cho'chqa go'shti yoki uning mahsulotini o'stirish usuliga o'tkazsa, uning ortida turgan ish va ishtiyoq meni olib kelishi mumkin bo'lgan mahsulotga yanada yuqori sifat bag'ishlaydi. "

5) Bouien, Nyu -Yorkdagi oziq -ovqat sahnasining raqobatbardoshligi to'g'risida: "Siz dunyoning eng yaxshi oshpazlari bilan ishlaysiz va har oyda hamma restoran ochadi. Sizga qancha oshpazim Cantinadan Kosmaga ishlash uchun ketganini aytolmayman, bu yaxshi. Men Men ular uchun baxtliman va ular ketishganida, men: "U mendan yaxshiroq oshpaz, men senga Enrike (Kosve oshpazi Olvera) nimani o'rgata olmaydi", deb o'ylayman.

6) Mirarchi, Roberta muvaffaqiyat qozonganida nima o'zgargan: "Hammamiz qilgan uch kishidan tortib, bizdan ko'ra yaxshiroq bo'lgan odamlarni yollashga majbur bo'ldik, bu biz uchun haqiqatan ham yoqdi." Agar siz dunyodagi eng aqlli odam bo'lsangiz Xona, keyin siz noto'g'ri xonadasiz. Biz buni yurakdan qabul qildik. "

7) Mattos, Esteladagi muhit haqida: "Bu aniq ta'riflangan narsa emas, biz shunchaki mazali taomlarni qulay va qiziqarli muhitda idishga solishga harakat qilyapmiz. O'ylaymanki, bu o'zingizga, tengdoshlaringiz va atrofingizdagi odamlar uchun qulay bo'lgan joy. "

8) Puglisi, nima uchun u qo'lga olingan kuni tushda yangi cod sotib olish uchun 30 kilometr (taxminan 19 mil) yurgani haqida: "Oxirgi xaridor buni tushunmasligi mumkin, lekin atrofimdagilar buni tushunishadi. Biz qaerdan olganimizni biladiganlar va u bilan ishlayotganlar juda ilhomlanib, juda hayajonlanishadi va ular bu ehtirosni etkazishadi."

9) Bouien, minimalizm va soddalik haqida: "Qancha ko'p olib ketsang, ortida yashirinish shunchalik kam bo'ladi va shunda haqiqiy iste'dod chiqadi".

10) Puglisi, o'zining ajoyib taomlari va taomlar haqida hamma narsa haqida:"Barcha rasmiyatchiliklar biroz keraksiz bo'lib qoladi. Men o'zimning shaxsiy restoranim bilan shug'ullanmoqchi bo'lganimda, men bu narsalar bilan shug'ullanishni xohlamadim. Bu sizning vaqtingiz va pulingiz uchun qadrli bo'lishingiz haqida, lekin buni muhim qilish haqida. Siz aytganlarning hammasi haqida. Menimcha, shuning uchun ovqatlanish joyi biroz chang bosdi "


Ulashing Puglisi, Bowien, Mattos va Mirarchi uchun barcha almashish variantlari o'z taomlarini ta'rifini ochib beradi.

Soat yo'nalishi bo'yicha, yuqori chapdan: Denni Bouien (Surat: Daniel Krieger), Kristian Puglisi (Surat: Per-Anders Yorgensen), Ignasio Mattos (Surat: Daniel Krieger), Karlo Mirarchi (Foto: Daniel Krieger)

Kecha kechqurun Mishel yulduzli Kopengagen oshpazi Xristian F. Puglisi (Relae) 92 -chi Street Y's Kitchen Arts & amp Letters seriyasining bir qismi sifatida panel munozarasi bo'lib o'tdi. Puglisi -ga qo'shilish Nyu -York shahrining eng mashhur oshpazlaridan tashkil topgan rok -yulduzlar paneli edi. Ignasio Mattos (Estela), Denni Bouien (Xitoy missiyasi, Missiya Kantina) va Karlo Mirarchi (Blanka, Roberta). Munozara butun dunyodagi eng yaxshi ovqatlanishning hozirgi ahvoliga va uning ko'p jihatdan qo'rqinchli bo'lib qolishiga bag'ishlandi. Oshpazlar o'z restoranlari kontseptsiyalari va har bir ovqatlanuvchi uchun qulay va, eng muhimi, qulay muhitda murakkab oshxonalarni xizmat qilish g'oyasiga to'xtalib o'tdilar. Quyida ularning suhbatidan eng yaxshi o'nta iqtibos.

1) Ignasio Mattos, yaxshi ovqatlanmaganligi sababli: "Men Urugvaydanman, Janubiy Amerikadagi kichik bir mamlakatman va yaxshi ovqatlanish joylari ko'p emas edi, chunki odamlar ovqatlanish uchun tashqariga chiqishlari shart emas, bu juda kamdan -kam uchraydi. Demak, bu men qilgan narsa emas edi. Men restoranlarda ishlay boshlagunimcha hamma narsani bilardi ".

2) Denni Bouyen, ochiq oshxonalarda va restoranda oshpazlarni ko'rib: "Endi odamlar har qachongidan ham ko'proq restoranga borishni xohlaydilar, chunki ular nafaqat odamlarning ismlari yozilgan. Bu oshpaz tomonidan boshqariladigan narsa va odamlar buni ko'rishni xohlashadi".

3) Karlo Mirarchi, Robertani ochishning qiyinchiliklari haqida: "Hammamiz boshqa ishlarga ega bo'ldik, chunki biz o'zimizga pul to'lay olmadik. Ko'pchiligimiz ertalab ishlaganmiz va biz kechki ovqatga kelar edik. Birinchi ikki yil juda qiyin edi, har kuni biz boramiz deb o'ylagandik. faqat eshiklarni yopish kerak. "

4) Xristian Puglisi, ingredientlar ortida turgan odamlarning ahamiyati haqida: "Agar odam qo'ygan narsasini cho'chqa go'shti yoki uning mahsulotini o'stirish usuliga o'tkazsa, uning ortida turgan ish va ishtiyoq meni olib kelishi mumkin bo'lgan mahsulotga yanada yuqori sifat bag'ishlaydi. "

5) Bouien, Nyu -Yorkdagi oziq -ovqat sahnasining raqobatbardoshligi to'g'risida: "Siz dunyoning eng yaxshi oshpazlari bilan ishlaysiz va har oyda hamma restoran ochadi. Sizga qancha oshpazim Cantinadan Kosmaga ishlash uchun ketganini aytolmayman, bu yaxshi. Men Men ular uchun baxtliman va ular ketishganida, men: "U mendan yaxshiroq oshpaz, men senga Enrike (Kosve oshpazi Olvera) nimani o'rgata olmaydi", deb o'ylayman.

6) Mirarchi, Roberta muvaffaqiyat qozonganida nima o'zgargan: "Hammamiz qilgan uch kishidan tortib, bizdan ko'ra yaxshiroq bo'lgan odamlarni yollashga majbur bo'ldik, bu biz uchun haqiqatan ham yoqdi." Agar siz dunyodagi eng aqlli odam bo'lsangiz Xona, keyin siz noto'g'ri xonadasiz. Biz buni yurakdan qabul qildik. "

7) Mattos, Esteladagi muhit haqida: "Bu aniq ta'riflangan narsa emas, biz shunchaki mazali taomlarni qulay va qiziqarli muhitda idishga solishga harakat qilyapmiz. O'ylaymanki, bu o'zingizga, tengdoshlaringiz va atrofingizdagi odamlar uchun qulay bo'lgan joy. "

8) Puglisi, nima uchun u qo'lga olingan kuni tushda yangi cod sotib olish uchun 30 kilometr (taxminan 19 mil) yurgani haqida: "Oxirgi xaridor buni tushunmasligi mumkin, lekin atrofimdagilar buni tushunishadi. Biz qaerdan olganimizni biladiganlar va u bilan ishlayotganlar juda ilhomlanib, juda hayajonlanishadi va ular bu ehtirosni etkazishadi."

9) Bouien, minimalizm va soddalik haqida: "Qancha ko'p olib ketsang, ortida yashirinish shunchalik kam bo'ladi va shunda haqiqiy iste'dod chiqadi".

10) Puglisi, o'zining ajoyib taomlari va taomlar haqida hamma narsa haqida:"Barcha rasmiyatchiliklar biroz keraksiz bo'lib qoladi. Men o'zimning shaxsiy restoranim bilan shug'ullanmoqchi bo'lganimda, men bu narsalar bilan shug'ullanishni xohlamadim. Bu sizning vaqtingiz va pulingiz uchun qadrli bo'lishingiz haqida, lekin buni muhim qilish haqida. Siz aytganlarning hammasi haqida. Menimcha, shuning uchun ovqatlanish joyi biroz chang bosdi "


Ulashing Puglisi, Bowien, Mattos va Mirarchi uchun barcha almashish variantlari o'z taomlarini ta'rifini ochib beradi.

Soat yo'nalishi bo'yicha, yuqori chapdan: Denni Bouien (Surat: Daniel Krieger), Kristian Puglisi (Surat: Per-Anders Yorgensen), Ignasio Mattos (Surat: Daniel Krieger), Karlo Mirarchi (Foto: Daniel Krieger)

Kecha kechqurun Mishel yulduzli Kopengagen oshpazi Xristian F. Puglisi (Relae) 92 -chi Street Y's Kitchen Arts & amp Letters seriyasining bir qismi sifatida panel munozarasi bo'lib o'tdi. Puglisi -ga qo'shilish Nyu -York shahrining eng mashhur oshpazlaridan tashkil topgan rok -yulduzlar paneli edi. Ignasio Mattos (Estela), Denni Bouien (Xitoy missiyasi, Missiya Kantina) va Karlo Mirarchi (Blanka, Roberta). Munozara butun dunyodagi eng yaxshi ovqatlanishning hozirgi ahvoliga va uning ko'p jihatdan qo'rqinchli bo'lib qolishiga bag'ishlandi. Oshpazlar o'z restoranlari kontseptsiyalari va har bir ovqatlanuvchi uchun qulay va, eng muhimi, qulay muhitda murakkab oshxonalarni xizmat qilish g'oyasiga to'xtalib o'tdilar. Quyida ularning suhbatidan eng yaxshi o'nta iqtibos.

1) Ignasio Mattos, yaxshi ovqatlanmaganligi sababli: "Men Urugvaydanman, Janubiy Amerikadagi kichik bir mamlakatman va yaxshi ovqatlanish joylari ko'p emas edi, chunki odamlar ovqatlanish uchun tashqariga chiqishlari shart emas, bu juda kamdan -kam uchraydi. Demak, bu men qilgan narsa emas edi. Men restoranlarda ishlay boshlagunimcha hamma narsani bilardi ".

2) Denni Bouyen, ochiq oshxonalarda va restoranda oshpazlarni ko'rib: "Endi odamlar har qachongidan ham ko'proq restoranga borishni xohlaydilar, chunki ular nafaqat odamlarning ismlari yozilgan. Bu oshpaz tomonidan boshqariladigan narsa va odamlar buni ko'rishni xohlashadi".

3) Karlo Mirarchi, Robertani ochishning qiyinchiliklari haqida: "Hammamiz boshqa ishlarga ega bo'ldik, chunki biz o'zimizni to'lay olmadik. Ko'pchiligimiz ertalab ishladik va biz kechki ovqatga kelar edik. Dastlabki ikki yil juda qiyin edi, har kuni biz boramiz deb o'ylagandik. faqat eshiklarni yopish kerak ».

4) Xristian Puglisi, ingredientlar ortida turgan odamlarning ahamiyati haqida: "Agar odam qo'ygan narsasini cho'chqa go'shti yoki uning mahsulotini o'stirish usuliga o'tkazsa, uning ortida turgan ish va ishtiyoq meni olib kelishi mumkin bo'lgan mahsulotga yanada yuqori sifat bag'ishlaydi. "

5) Bouien, Nyu -Yorkdagi oziq -ovqat sahnasining raqobatbardoshligi to'g'risida: "Siz dunyoning eng yaxshi oshpazlari bilan ishlaysiz va har oyda hamma restoran ochadi. Sizga qancha oshpazim Cantinadan Kosmaga ishlash uchun ketganini aytolmayman, bu yaxshi. Men ular uchun xursandman va ular ketishganda, men: "U mendan ko'ra yaxshiroq oshpaz, men senga Enrike (Kosve oshpazi Olvera) nimani o'rgata olmaydi", deb o'ylayman.

6) Mirarchi, Roberta muvaffaqiyat qozonganida nima o'zgargan: "Hamma narsani qilgan uch kishimizdan, bizdan ko'ra yaxshiroq bo'lgan ishchilarni yollashga qadar, bu biz uchun haqiqatan ham yoqdi." Agar siz eng aqlli odam bo'lsangiz Xona, keyin siz noto'g'ri xonadasiz. Biz buni yurakdan qabul qildik. "

7) Mattos, Esteladagi muhit haqida: "It's not anything really defined, we are just trying to put tasty food on the plate in a comfortable and fun environment. I think that's the key part, making a place that is accessible to yourself and to your peers and the people around you."

8) Puglisi, on why he drives 30 kilometers (roughly 19 miles) to buy fresh cod at noon on the day it's caught: "The end customer may not understand this, but the people around me, they understand it. The people that know where we got it and the people that are working with it get super inspired and super excited and they transmit that passion."

9) Bowien, on minimalism and simplicity: "The more you take away the less there is to hide behind and that's when the true talent comes out."

10) Puglisi, on his version of fine dining and making it all about the food:"All the formalities become a little bit unnecessary. When I ventured out to do my own restaurant I didn't want to deal with those things. It's about getting value for your time and value for your money, it's about making it essential, not about all the shit you put around it. I think that's why the fine dining scene is getting a little bit dusty"


Share All sharing options for: Puglisi, Bowien, Mattos, and Mirarchi Reveal Their Definitions of Fine Dining

Clockwise, from top left: Danny Bowien (Photo: Daniel Krieger), Christian Puglisi (Photo: Per-Anders Jorgensen), Ignacio Mattos (Photo: Daniel Krieger), Carlo Mirarchi (Photo: Daniel Krieger)

Last night, Michelin-starred Copenhagen chef Christian F. Puglisi (Relae) hosted a panel discussion as part of the 92nd Street Y's Kitchen Arts & Letters series. Joining Puglisi was a rockstar panel made up of some of New York City's hottest chefs, including Ignacio Mattos (Estela), Danny Bowien (Mission Chinese, Mission Cantina), and Carlo Mirarchi (Blanca, Roberta's). The discussion centered around the current state of fine dining around the world and how it has, in many ways, evolved to become less intimidating. The chefs touched on the concepts behind their restaurants and the idea of serving sophisticated cuisine in an environment that is comfortable and, more importantly, approachable to every diner. Below, the ten best quotes from their conversation.

1) Ignacio Mattos, on his lack of exposure to fine dining growing up: "I'm from Uruguay, a little country down in South America, and there weren't many fine dining places [because] people don't necessarily go out to eat, it's very rare. So, it wasn't something that I was completely aware of until I started working in restaurants."

2) Danny Bowien, on open kitchens and seeing chefs in the restaurant: "Now more than ever people want to go to a restaurant not just for an experience, but also [because] now people's names are attached to it. It's a chef driven thing and people want to see that."

3) Carlo Mirarchi, on the difficulties of opening Roberta's: "We all had other jobs because we couldn't pay ourselves. A lot of us worked mornings and we'd come in and do dinner service at night. The first two years were very difficult, day to day we thought we were going to have to just close the doors."

4) Christian Puglisi, on the importance of the people behind the ingredients: "When a person transmits whatever he puts into the way he raises his pigs or his produce, the work and passion that is put behind it, that can blow me away to the point that it gives more quality to the produce that he's bringing in."

5) Bowien, on the competitive nature of the NYC food scene: "You're working with some of the best chefs in the world and everyone is opening a restaurant every other month. I can't tell you how many of my cooks left Cantina to go work at Cosme, which is good. I'm happy for them and when they left I'm like, 'He's a fucking better chef than me, I can't teach you what Enrique [Olvera, the chef of Cosme] can.'"

6) Mirarchi, on what changed when Roberta's became successful: "It went from just the three of us doing everything to being in a position to hire people that were better at certain things than we were, that's when it really clicked for us. There's that saying, 'If you're the smartest person in the room then you're in the wrong room.' We took that to heart."

7) Mattos, on the ambiance at Estela: "It's not anything really defined, we are just trying to put tasty food on the plate in a comfortable and fun environment. I think that's the key part, making a place that is accessible to yourself and to your peers and the people around you."

8) Puglisi, on why he drives 30 kilometers (roughly 19 miles) to buy fresh cod at noon on the day it's caught: "The end customer may not understand this, but the people around me, they understand it. The people that know where we got it and the people that are working with it get super inspired and super excited and they transmit that passion."

9) Bowien, on minimalism and simplicity: "The more you take away the less there is to hide behind and that's when the true talent comes out."

10) Puglisi, on his version of fine dining and making it all about the food:"All the formalities become a little bit unnecessary. When I ventured out to do my own restaurant I didn't want to deal with those things. It's about getting value for your time and value for your money, it's about making it essential, not about all the shit you put around it. I think that's why the fine dining scene is getting a little bit dusty"


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Clockwise, from top left: Danny Bowien (Photo: Daniel Krieger), Christian Puglisi (Photo: Per-Anders Jorgensen), Ignacio Mattos (Photo: Daniel Krieger), Carlo Mirarchi (Photo: Daniel Krieger)

Last night, Michelin-starred Copenhagen chef Christian F. Puglisi (Relae) hosted a panel discussion as part of the 92nd Street Y's Kitchen Arts & Letters series. Joining Puglisi was a rockstar panel made up of some of New York City's hottest chefs, including Ignacio Mattos (Estela), Danny Bowien (Mission Chinese, Mission Cantina), and Carlo Mirarchi (Blanca, Roberta's). The discussion centered around the current state of fine dining around the world and how it has, in many ways, evolved to become less intimidating. The chefs touched on the concepts behind their restaurants and the idea of serving sophisticated cuisine in an environment that is comfortable and, more importantly, approachable to every diner. Below, the ten best quotes from their conversation.

1) Ignacio Mattos, on his lack of exposure to fine dining growing up: "I'm from Uruguay, a little country down in South America, and there weren't many fine dining places [because] people don't necessarily go out to eat, it's very rare. So, it wasn't something that I was completely aware of until I started working in restaurants."

2) Danny Bowien, on open kitchens and seeing chefs in the restaurant: "Now more than ever people want to go to a restaurant not just for an experience, but also [because] now people's names are attached to it. It's a chef driven thing and people want to see that."

3) Carlo Mirarchi, on the difficulties of opening Roberta's: "We all had other jobs because we couldn't pay ourselves. A lot of us worked mornings and we'd come in and do dinner service at night. The first two years were very difficult, day to day we thought we were going to have to just close the doors."

4) Christian Puglisi, on the importance of the people behind the ingredients: "When a person transmits whatever he puts into the way he raises his pigs or his produce, the work and passion that is put behind it, that can blow me away to the point that it gives more quality to the produce that he's bringing in."

5) Bowien, on the competitive nature of the NYC food scene: "You're working with some of the best chefs in the world and everyone is opening a restaurant every other month. I can't tell you how many of my cooks left Cantina to go work at Cosme, which is good. I'm happy for them and when they left I'm like, 'He's a fucking better chef than me, I can't teach you what Enrique [Olvera, the chef of Cosme] can.'"

6) Mirarchi, on what changed when Roberta's became successful: "It went from just the three of us doing everything to being in a position to hire people that were better at certain things than we were, that's when it really clicked for us. There's that saying, 'If you're the smartest person in the room then you're in the wrong room.' We took that to heart."

7) Mattos, on the ambiance at Estela: "It's not anything really defined, we are just trying to put tasty food on the plate in a comfortable and fun environment. I think that's the key part, making a place that is accessible to yourself and to your peers and the people around you."

8) Puglisi, on why he drives 30 kilometers (roughly 19 miles) to buy fresh cod at noon on the day it's caught: "The end customer may not understand this, but the people around me, they understand it. The people that know where we got it and the people that are working with it get super inspired and super excited and they transmit that passion."

9) Bowien, on minimalism and simplicity: "The more you take away the less there is to hide behind and that's when the true talent comes out."

10) Puglisi, on his version of fine dining and making it all about the food:"All the formalities become a little bit unnecessary. When I ventured out to do my own restaurant I didn't want to deal with those things. It's about getting value for your time and value for your money, it's about making it essential, not about all the shit you put around it. I think that's why the fine dining scene is getting a little bit dusty"


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Clockwise, from top left: Danny Bowien (Photo: Daniel Krieger), Christian Puglisi (Photo: Per-Anders Jorgensen), Ignacio Mattos (Photo: Daniel Krieger), Carlo Mirarchi (Photo: Daniel Krieger)

Last night, Michelin-starred Copenhagen chef Christian F. Puglisi (Relae) hosted a panel discussion as part of the 92nd Street Y's Kitchen Arts & Letters series. Joining Puglisi was a rockstar panel made up of some of New York City's hottest chefs, including Ignacio Mattos (Estela), Danny Bowien (Mission Chinese, Mission Cantina), and Carlo Mirarchi (Blanca, Roberta's). The discussion centered around the current state of fine dining around the world and how it has, in many ways, evolved to become less intimidating. The chefs touched on the concepts behind their restaurants and the idea of serving sophisticated cuisine in an environment that is comfortable and, more importantly, approachable to every diner. Below, the ten best quotes from their conversation.

1) Ignacio Mattos, on his lack of exposure to fine dining growing up: "I'm from Uruguay, a little country down in South America, and there weren't many fine dining places [because] people don't necessarily go out to eat, it's very rare. So, it wasn't something that I was completely aware of until I started working in restaurants."

2) Danny Bowien, on open kitchens and seeing chefs in the restaurant: "Now more than ever people want to go to a restaurant not just for an experience, but also [because] now people's names are attached to it. It's a chef driven thing and people want to see that."

3) Carlo Mirarchi, on the difficulties of opening Roberta's: "We all had other jobs because we couldn't pay ourselves. A lot of us worked mornings and we'd come in and do dinner service at night. The first two years were very difficult, day to day we thought we were going to have to just close the doors."

4) Christian Puglisi, on the importance of the people behind the ingredients: "When a person transmits whatever he puts into the way he raises his pigs or his produce, the work and passion that is put behind it, that can blow me away to the point that it gives more quality to the produce that he's bringing in."

5) Bowien, on the competitive nature of the NYC food scene: "You're working with some of the best chefs in the world and everyone is opening a restaurant every other month. I can't tell you how many of my cooks left Cantina to go work at Cosme, which is good. I'm happy for them and when they left I'm like, 'He's a fucking better chef than me, I can't teach you what Enrique [Olvera, the chef of Cosme] can.'"

6) Mirarchi, on what changed when Roberta's became successful: "It went from just the three of us doing everything to being in a position to hire people that were better at certain things than we were, that's when it really clicked for us. There's that saying, 'If you're the smartest person in the room then you're in the wrong room.' We took that to heart."

7) Mattos, on the ambiance at Estela: "It's not anything really defined, we are just trying to put tasty food on the plate in a comfortable and fun environment. I think that's the key part, making a place that is accessible to yourself and to your peers and the people around you."

8) Puglisi, on why he drives 30 kilometers (roughly 19 miles) to buy fresh cod at noon on the day it's caught: "The end customer may not understand this, but the people around me, they understand it. The people that know where we got it and the people that are working with it get super inspired and super excited and they transmit that passion."

9) Bowien, on minimalism and simplicity: "The more you take away the less there is to hide behind and that's when the true talent comes out."

10) Puglisi, on his version of fine dining and making it all about the food:"All the formalities become a little bit unnecessary. When I ventured out to do my own restaurant I didn't want to deal with those things. It's about getting value for your time and value for your money, it's about making it essential, not about all the shit you put around it. I think that's why the fine dining scene is getting a little bit dusty"


Videoni tomosha qiling: Oltoy. Kol qoriqchilari. Agafya Lykova va Vasiliy Peskov. Sibir. Teletskoye kol. (Oktyabr 2021).