WASTE NOT, WANT NOT Dan Barber creates showstopping dishes from trimmings and off-cuts
Long before the term ‘celebrity chef’ passed into common usage, chefs used to be people who cooked stuff in restaurants – just that. Not any more. Now they’re TV stars and cultural commentators, leaders of gastro-fashion and predictors of food trends; iconic figures who have a huge influence on how and what we eat.
They are, literally, arbiters of taste. And, increasingly, chefs are no longer just hanging around at the end of the food chain and serving up the fillet steaks and other prime cuts their customers demand. Instead they’re turning the tables on diners, challenging them to have a good hard think about what they’re eating (and not eating), and why.
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