Food and Wine magazine has started recording a series of short videos with chefs, exploring new techniques, ideas, approaches, ingredients, and evolutions. I find it fascinating being exposed to other chefs’ kitchens and approaches to food from the inside, rather than just the end results on the plate. I recommend taking a few moments to watch the videos. Then, watch them again and realize that in just two viewings, many ideas now bounce about in your head. And I am not saying to just replicate what is seen. Use the videos as sparks, benchmarks, and starting lines for ideas. That is what is amazing: how much we can learn from each other when we look inside other people’s kitchens. *Thanks to Sean for the heads-up.
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