With All the Demands in Dining, Is There Room for an Innovative Chef?

Now that concerns for sustainability, buying local, and navigating diners’ allergies and aversions and diets are restaurant requirements, what room is there for a chef to bring cuisine into the future? One of the country’s most daring innovators, who brings his classical French training and tattooed iconoclasm to pop-up restaurants and Trois Mecs, his impossible-to-book intimate Los Angeles restaurant, talks with food critic and Atlantic editor Corby Kummer about the fine line between pleasing customers and helping them move comfortably beyond their comfort zones.

Festival: Aspen Ideas 2014

Audio/Video: Innovations

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