Food Interviews

Matt Abergel

Matt Abergel“I want people to come and eat it; that’s it!”

Ferran Adrià

Ferran Adrià“Tastes change”

Elena Arzak

Elena Arzak“We need to be open to change”

Dan Barber

Dan Barber“Tension is resolved through flavor”

Vineet Bhatia

Vineet Bhatia“You have to question things”

Massimo Bottura

Massimo Bottura“I’m not cooking to create good food”

Daniel Boulud

Daniel Boulud“There was such camaraderie”

Manu Buffara

Manu Buffara“Simple things reconnect us with life”

Nina Compton

Nina Compton“That’s the way to bridge the gap”

Hélène Darroze

Hélène Darroze“Good taste is in my DNA”

Claudia Fleming

Claudia Fleming“I am out here on a limb”

Ken Forkish

Ken Forkish“It just drew me”

René Frank

René Frank“You need to take that risk”

Pierre Gagnaire

Pierre Gagnaire“We’re obsessed with the superficial”

Will Goldfarb

Will Goldfarb“You’re just supposed to like it”

Jon Gray

Jon Gray“Home is where the heart is”

Pierre Hermé

Pierre Hermé“It comes from curiosity”

Daniel Humm

Daniel Humm“This is enough”

Yoshihiro Imai

Yoshihiro Imai“Ego is not edible”

Pía León

Pía León“It’s a session of gratitude for the earth”

Francis Mallmann

Francis Mallmann“Human beings need contradictions”

Dieuveil Malonga

Dieuveil Malonga“Food has no borders”

Niki Nakayama

Niki Nakayama“Everything about me knows it”

Daisuke Nakazawa

Daisuke Nakazawa“You need to work for what you want”

Magnus Nilsson

Magnus Nilsson“It was something that I always knew”

Yotam Ottolenghi

Yotam Ottolenghi“I am more of a conductor”

Anne-Sophie Pic

Anne-Sophie Pic“I faced the world of cuisine alone”

Michael Pollan

Michael Pollan“We vote with our forks”

Tim Raue

Tim Raue“I never saw myself as a talented chef”

Elena Reygadas

Elena Reygadas“We’ve found the balance”

Eric Ripert

Eric Ripert“Anger is a weakness”

Alison Roman

Alison Roman“There’s no assignment”

Ana Roš

Ana Roš“It has to do with our own personality”

Rodney Scott

Rodney Scott“You’ve got to stay patient”

Clare Smyth

Clare Smyth“You’re always storing things”

Andrew Wong

Andrew Wong“Authenticity is fluid”