From Scratch with Michael Ruhlman

Quarantine Report: The Future of Restaurants

In our final episode of the "Quarantine Report" series, host Michael Ruhlman talks with two of the food industries most forward thinking minds about the future of the restaurant industry.Chef Dan Barber of Blue Hill at Stone Barns is a leading voice among those aiming to connect agriculture with gastronomy in more holistic ways. Dan explains how his out of work cooks are taking to gardening and tells the story of a surprising revelation he made after receiving a flood of critical instagram comments. Finally, Dan shares what he's excited about for the future of the food industry.Nick Kokonas is the Co-Owner of The Alinea Group and the Founder and CEO of Tock. His special view from within two businesses helped him make important insights about trends during the global pandemic. Kokonas also shares his predictions for the innovations that will reshape how restaurants operate in the coming months and years. <a href="https://www.instagram.com/chefdanbarber">https://www.instagram.com/chefdanbarber</a><a href="https://www.instagram.com/nkokonas/?hl=en">https://www.instagram.com/nkokonas</a> Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.

Better cooking comes from deeper understanding. This instructive food series from acclaimed cookbook author Michael Ruhlman highlights essential kitchen techniques, ingredients and ideas. It draws from Ruhlman’s best-selling books, decades of experience and personal relationships with the country’s best chefs. Driven by an insatiable curiosity to learn and teach, Ruhlman approaches his topics every episode by exploring the stories of one notable chef, and one non-chef with surprising connections to the focal ingredients – all with the goal of getting listeners to engage with food more fully, and to cook more confidently.