Latest news with #50BestRestaurantAwards
The Age
18-07-2025
- Entertainment
- The Age
What's the talk among the world's top chefs?
What do the world's top chefs and restaurateurs talk about when they get together? At the recent #50BestTalks event, held as part of the World's 50 Best Restaurant Awards in Italy, it was everything from the profound to the ridiculous. Listen in: From Bruno Verjus of Table by Bruno Verjus in Paris, awarded eighth place in the top 50: 'I don't cook food, I cook landscapes.' Well may you snort, but Verjus brings a new spontaneity and emotion to cooking that's precise and disciplined. He also wants us to stop thinking so hard about dining: 'Food and wine don't have to be explained; they must be felt.' Also intriguing is chef Jeremy Chan of Ikoyi in London (placed 15th) with his personal mantra 'to cook from the inside out'. His food is such a personal expression of who he is, he says, that he could never dine in his own restaurant: 'Ikoyi is where I output my life experience into food. It would be like eating part of myself.' The charming Dominique Crenn, whose restaurant, Atelier Crenn, in San Francisco placed 96th in the extended top 100 list, dislikes Instagram and resents the need for photogenic food. She pleaded with young chefs to avoid the use of AI and develop their own voice instead.
Sydney Morning Herald
18-07-2025
- Entertainment
- Sydney Morning Herald
What's the talk among the world's top chefs?
What do the world's top chefs and restaurateurs talk about when they get together? At the recent #50BestTalks event, held as part of the World's 50 Best Restaurant Awards in Italy, it was everything from the profound to the ridiculous. Listen in: From Bruno Verjus of Table by Bruno Verjus in Paris, awarded eighth place in the top 50: 'I don't cook food, I cook landscapes.' Well may you snort, but Verjus brings a new spontaneity and emotion to cooking that's precise and disciplined. He also wants us to stop thinking so hard about dining: 'Food and wine don't have to be explained; they must be felt.' Also intriguing is chef Jeremy Chan of Ikoyi in London (placed 15th) with his personal mantra 'to cook from the inside out'. His food is such a personal expression of who he is, he says, that he could never dine in his own restaurant: 'Ikoyi is where I output my life experience into food. It would be like eating part of myself.' The charming Dominique Crenn, whose restaurant, Atelier Crenn, in San Francisco placed 96th in the extended top 100 list, dislikes Instagram and resents the need for photogenic food. She pleaded with young chefs to avoid the use of AI and develop their own voice instead.
