Most often, food changes when leading chefs change it.

An inventive chef short on salad ingredients in winter made the world’s first raw kale salad. Chefs are experimenting with seaweed. Dan Barber of New York’s Blue Hill Restaurant encourages farmers to grow a kind of squash he can use every part of, so less is wasted.

Change in food comes from the top because in cuisine, chefs are at the top of the food chain. But what about when change comes from an ice cream shop?

Read the rest of the post on Future of Food, a project of Red Cup Agency. 


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