Are Tasting Menus the Way Toward “Art”?

Published On: 2013-02-28

  Cooks, Chefs, or Artists? Photos (at NYC’s Breslin) by Donna Turner Ruhlman. “I always say this to the young chefs and mean it: The customer is excited, he says you are an artist, but we are not, just craftspeople with a little talent. If the chef is an artist, he doesn’t succeed. Why? Because he is inspired today but not tomorrow. We cannot do that.” —Andre Soltner (quoted in Forbes, May 2012) Back in in the fall of 2008, nearly five years ago, I moderated a discussion between Tony Bourdain and Marco Pierre White (insofar as those two former
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Donna Turner Ruhlman  Marco Pierre  New York  Thomas Keller  
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