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”
