Afew years ago, many young chefs were into the gadgetry of molecular gastronomy. Next charcuterie was hot. Then they became infatuated with the simplicity of seasonal produce. â€śIâ€™m seeing a bunch of chefs who are interested in cooking from the garden,â€ť says Jeremy Fox, executive chef of Ubuntu in Napa, Calif. â€śWe have a bunch of nonvegetarian cooks who are thinking the same ways about vegetables as they would about meat.â€ť Ubuntuâ€™s a vegetarian restaurant, so Fox likely gets ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!