Local going global

There's no better time to support chefs as more and more of them go back to their roots to give traditional recipes a new spin, casting their countries' cuisines in the international spotlight.

Priyanka Elhence

As a food writer, it fascinates me how much the world of dining has changed over the past decade. Serious-minded restaurants have gone from being just beautiful venues for diners to dress up and gather for a great meal with their friends; the chef's kitchen has become a platform for reinvention and to push culinary boundaries. It's not enough to serve a delicious meal anymore. Diners want a background story to every menu, one that should strike a chord – be it the chef's personal inspirations or culinary heritage. And they'd readily pledge allegiance to what their favourite restaurants stand for in terms of food philosophy and ethics. “Chefs have power through media and it is our responsibility to make a positive, enriching impact and change things for the better,”…

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epicure (Digital) - 1 Issue, July 2018

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