Skip navigation

Video Pick: Chefs debate ways to balance art, business at the 2016 Food for Tomorrow Conference

At September's New York Times Food for Tomorrow Conference, top chefs, policy makers, innovators and leaders from diverse fields considered the most important national and international food-related issues and trends. Learn how chefs balance artistry with the relentless pressures to grow their business from Joseph “JJ” Johnson, executive chef at The Cecil and Minton's; Anita Lo, executive chef and owner of Annisa; and Jonathan Waxman, chef and owner of Barbuto, Jams, Adele's, Waxman's, Brezza Cucina and Bajo Sexto.

TAGS: Chefs Opinions
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.