Eating at the End of an Era, and Where Restaurants Will Go Next
The Dave Chang Show
00:00
The Evolution of Food Plating
In the fifties, that's when you had new voquisine. That led into bocos and the twagro brothers,. And ne voquizine really was a response to hoquazine. Alfred prataly, gothanbarngrill popularized it. Charley trotter took a lot of stuff that roboshon did - making things minimal. Later you have keller coming in, and that gets in o the dago station which is the plates within the plates. In the nineties, it gets into geometric. Yeh, is very form over function, i think.
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