Chef Dan Barber Recounts the Past to Predict Restaurant Dining’s Future: Chef Dan Barber once served a Valentine’s Day menu without providing his guests with silverware, an idea he borrowed from Alain Rondelli, a San Francisco chef in the early 1990s. Since then, Barber has used this no-silverware ethos to inform his restaurants’ spontaneous interactions, which he thinks are only going to become more prevalent and more common in the future. (As an example, he even gives a shout-out to Copenhagen restaurant Noma’s inclusion of live ants on its menu.)

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