As part of the ongoing book tour for his new cookbook Manresa: An Edible Reflection, chef David Kinch stopped by New York City's Strand bookstore for a moderated discussion with Bon Appetit editor Christine Muhlke and chef Eric Ripert (who wrote the book's foreward). The trio talk about Ripert's role in introducing Manresa to the national media, how the chefs get inspiration from their immediate surroundings (surfing versus walks in Central Park), and the role of mentorship in defining kitchen habits.
Kinch also reveals plans for an upcoming bakery, inspired by the Manresa Bread Project: "We have a pretty ambitious bread program at the restaurant; we've been doing some farmer's markets locally and it's gone kind of viral. We're in the process of opening up a small wholesale/retail operation... in the South Bay. Non-commodity wheat, which is really exciting." Go, watch: