Gourmet Food

» Mary Luz Mejia - Too many people following the same trends!

Even here in Toronto, big name chefs usually don't cook on key nights (i.e. Saturday nights)- their sous chefs do... It's part of the business, whether we know it, like it, or agree with it...

If you think you're going to Babbo in NYC to get Mario Batali cooking your meal with care for example, fat chance! He expedites, oversees plate presentation and watches his small army prepare everything to his standards on most nights- he rarely gets behind the stove anymore. He's more likely to be running out plates to VIPs and schmoozing with guests IF he's even in the restaurant at all. It's the brave new world of culinary personalities that are sometimes bigger than Manhattan....