This is a man that everyone in the country should be listening to when in comes to sourcing and growing locally. I've been following David Kinch's career for a while now, and his cuisine is endlessly inspiring. In my mind he is as great a chef as Thomas Keller, David Bouley or Eric Ripert.
All amazing chefs. Just for FYI though, one could use Manresa as a benefit of local growing in an argument, but it would not be David Kinch's argument, he's spoken out against it in many documentaries, interviews, and his book. "Does she supply every single thing we have at the restaurant? No. Nor do we pretend that that happens. To me that would be limiting. The whole reason for the farm was a qualitative decision, not to make some sort of locavore statement. Ultimately that’s not important, what’s important to me is the quality of the product." David Kinch andrewzimmern.com/2014/05/29/5-questions-david-kinch/
This is a man that everyone in the country should be listening to when in comes to sourcing and growing locally. I've been following David Kinch's career for a while now, and his cuisine is endlessly inspiring. In my mind he is as great a chef as Thomas Keller, David Bouley or Eric Ripert.
All amazing chefs.
Just for FYI though, one could use Manresa as a benefit of local growing in an argument, but it would not be David Kinch's argument, he's spoken out against it in many documentaries, interviews, and his book.
"Does she supply every single thing we have at the restaurant? No. Nor do we pretend that that happens. To me that would be limiting. The whole reason for the farm was a qualitative decision, not to make some sort of locavore statement. Ultimately that’s not important, what’s important to me is the quality of the product." David Kinch
andrewzimmern.com/2014/05/29/5-questions-david-kinch/
David Kinch is such an amazing chef!
Should take a look at Alain Passard.