Topic: State of the Industry/Trends
Trends, the Restaurant and You
Q: Since the economy tumbled, it's been rough going for many. How has the economic downturn affected your job?
It effected the way people eat. The economy lead way to the head to tail, gastropub revolution we all witnessed. Many fine dining chefs began cooking more accessible affordable cuisine. This really took a toll on the fine dining chefs in the middle. The demand for the upper echelon of dining Such as Alinea and the French laundry was still there as well as the demand for the more economic shift the culinary scene had taken. The fine dining in the middle took the hit.
Q: There's a fine line between trendy and overkill. How do you balance wanting to be “on trend” with not wanting to be considered "too trendy"?
That's tough. For me I just do what's exciting for me and my team. I have never been one to follow the heard so it's easy not to get caught up with whats popular and risk being to trendy.
Awesome! great movie. Really needed to be said to the masses.
Cupcakes and bone marrow.
Just listen, read, stay in tune with my industry.