Now lab-grown meat, once the stuff of science fiction, is on the horizon, edging towards feasibility. Next came the meat substitutes that really tried to replicate the look, feel, and experience of meat, like Impossible Foods and Beyond Meat. First, there was the Gardenburger - a hockey puck-like object that made it less annoying to be a vegetarian at a barbecue. Transcript available at We’re entering the third wave of meat alternatives. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell. So is it possible to run a high end restaurant that turns a profit and treats people fairly? And is there a point in trying – or should these places just disappear? Adam Platt, former restaurant critic for New York Magazine, and Vivian Howard, owner of the restaurant Chef & the Farmer in North Carolina, weigh in on the challenges for fine dining and the labor practices in high-end kitchens. But a couple months ago, Redzepi announced the restaurant will close next year because it had become unsustainable, “financially and emotionally.” The announcement came as many high end chefs have spoken out about how hard the business has become, and others have shined a light on the industry’s use of unpaid interns. People fly in from all over the globe to pay $500 per person for the hyperlocal tasting menus dreamed up by chef/owner Rene Redzepi. The Copenhagen restaurant Noma has consistently topped lists of best restaurants in the world.
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