Food Is Art. So Why Do People Treat It Differently?
The Dave Chang Show
00:00
The Meal Was Formative for You
"It's extremely important to the ecosystem of culinary creativity that we have these kinds of restaurants that are trying to push the envelope," he says. "I don't know what's going to happen because if it's all leveled off creatively, what happens? It's going to not be very experienced restaurants with good to great food." Sushia's encounter restaurants, kapo dining from Kyoto style, which is a lot of when we do it co. That's really the future. I mean, if you talk to critics back in the day, they would say, man, there are so many bad restaurants".
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