clock menu more-arrow no yes mobile

Filed under:

Fergus Henderson Wire

New, 2 comments

hendersontrends.jpgDon't miss this essay about food trends from chef Fergus Henderson: "Every chef now states that their dishes are seasonal and local. This makes one wonder: what were they cooking before? Food not in season and from very far away? ... For a year or two the 63-degree egg was a chef’s way of saying on a menu, 'I'm in the loop'; now it seems to be the word 'foraged.'" [Gourmet Traveller]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day