In this engaging conversation, acclaimed chef Enrique Olvera, renowned for his innovative Mexican cuisine, shares insights on the challenges of maintaining authenticity in a competitive culinary landscape. He discusses the evolution of tasting menus and the importance of guest experience over accolades. Alongside him, Ken Concepcion from Now Serving dives into the vibrant world of culinary literature, highlighting the significance of representation and upcoming spring cookbooks. Together, they explore the intersection of food and community, as well as personal culinary journeys.
