Food Interviews

Alison Roman: “There’s no assignment”

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

Andrew Wong: “Authenticity is fluid”

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

Clare Smyth: “You’re always storing things”

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

Dan Barber: “Tension is resolved through flavor”

Daniel Boulud: “There was such camaraderie”

Daniel Humm: “This is enough”

Dieuveil Malonga: “Food has no borders”

Elena Arzak: “We need to be open to change”

Elena Reygadas: “We’ve found the balance”

Eric Ripert: “Anger is a weakness”

Hélène Darroze: “Good taste is in my DNA”

Ken Forkish: “It just drew me”

Magnus Nilsson: “It was something that I always knew”

Manu Buffara: “Simple things reconnect us with life”

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

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

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

Rodney Scott: “You’ve got to stay patient”

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

Vineet Bhatia: “You have to question things”

Yoshihiro Imai: “Ego is not edible”
