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The Risks of Trying to Affect Everyone
A lot of mediocre restaurants just cherry pick. They put up the 10 most popular ingredients on hot restaurants, menus and started throwing darts at different things. I think it reflects the type of sort of food culture that isn't necessarily taking risks or does not have a strong point of view of its own. "I feel like you can't get a license to operate a restaurant on Long Island if you won't serve fried calamari"