The Fine Dining experience has continually evolved over time. As society progresses, we experience shifts and changes within our culture, which ultimately affects the way that we eat.
While browsing Eater.com, I came across a great article in which Los Angeles chefs give their opinion on what the future holds for the fine dining experience. If you enjoy fine dining, there is plenty to be excited about moving forward. Here is a collection of what some of the chefs had to say about where fine dining is heading for Los Angeles and the industry as a whole:
Chris Oh, Seoul Sausage Company
“The future of fine dining is as bright as ever. I think fine dining has evolved into something much larger than white tablecloths and fancy silverware. Fine dining to me is taking that first bite and having that holy shit moment and we are so lucky to be living in a city where we can get that whether you’re wearing a suit at Providence or rocking shorts and flip flops waiting in line at Guerrilla Tacos.”
Rebecca Merhej, Love & Salt
“The dining scene in Los Angeles currently is this crazy melting pot of new inventive takes on cuisines from all over the world. I think the future dining scene will become more and more inventive and full of crazy new concepts. There is so much talent in Los Angeles and fresh ideas happening all the time that I personally think that what’s happening now is just a little taste of what LA has to offer…”
Katsuji Tenabe, Mexikosher
“For the first time, chefs are moving from the back of the house to the front. I predict more chef-oriented restaurants serving what they love to cook. No more menus that try to cater to everyone at once —good riddance to chicken Caesar salad and molten chocolate lava cake, more rustic flavors, vegetables moving from side dish to entree. Los Angeles is well on its way to becoming the new a food capital.”
Steve Samson, Sotto
“The future is the past! I foresee an emphasis on highly regional ethnic cooking, executed by talented chefs. I also predict exploration of older cooking techniques: lots of wood, house made products, etc.”
Gaby Mlynarczyk, Birch
“The LA food scene is developing more rapidly I think than any others And diners are getting more and more sophisticated, everyone thinks they’re a foodie these days. The competition is getting harder restaurants can no longer be mediocre , it’s our job to make every detail excellent or fail completely. The same goes with bar programs, service and product have to be top notch, middle of the road and slapped together don’t cut it anymore.”
To read more about what these chefs had to say about the future of fine dining, check out the Eater article.
from Bjorn Koch | Food & Culture http://ift.tt/1MpNCnt