Vongerichten highlights focus on plant-based cooking
Jean-Georges Management
In an interview with Haute Living, chef and restaurateur Jean-Georges Vongerichten discusses his New York City restaurant abcV and his focus on plant-based cooking. When asked if he would like to incorporate more plant-based dishes at his other restaurants, he replied, “Absolutely.” (Haute Living)
A day in the life of a line cook
YouTube/Bon Appétit
Le Coucou is one of New York City’s buzziest and fanciest restaurants. Bon Appétit recently spent a day with Nana Araba Wilmot to find out what life is like for a line cook at the establishment. (Bon Appétit)
The couple bringing India’s most famous chef to the U.S.
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Husband and wife Satvinder Ghotra and Kamal Kaur have no experience in the restaurant industry, but they are devoted fans of Sanjeev Kapoor, arguably the most famous chef in India. Find out why Kapoor chose them to open his first Yellow Chilli restaurant in the U.S., in California. (The New York Times)
The company pioneering genetically modified salmon
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AquaBounty Technologies may have one solution to salmon overfishing, by genetically modifying some species. But they must first convince consumers that the fish is safe to eat. (The Atlantic)
Los Angeles, bread paradise
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The days of Los Angeles diners practically having to beg for a bread basket are coming to a close: The City of Angels is quickly becoming home to a growing crop of artisanal bread bakers. Meet the key players. (The New York Times)