The executive chef of Chicago’s Michelin-starred molecular gastronomy restaurant has a weakness for McDonald’s, big action-fantasy films, and vinyl toys. But the dish he cooks up to go with the lethal-competition chapter of Harry Potter’s story is a rarefied high-concept dish involving several kinds of seaweed.
The executive chef of Chicago’s iNG links his favorite police-procedural thriller with the recipe for a Salvador Dalí-inspired dish currently being served at his restaurant.
The star of TLC’s Food Buddha talks about the dueling-chef movie he tells all young chefs to see. Then he provides a step-by-step recipe for the perfect dish to go with the film.
In a new interview feature, we talk to chefs about a longtime favorite movie, the perfect recipe to go with it, and the intersection of food, film, and their careers.