Dear Chef and Crew,
I've been reading a few articles and having a few conversations with folks in the industry on this subject, and I was hoping to bring the conversation here. Where do you see restaurants going? A few factors the convos tend to consider: casualization (Momofuku, etc), Farm 2 Table/Localization, and those Post-Modernist culinary establishments ran by folks like Achatz, Blumenthal, and Adria?
Honestly, I'm asking because it concerns me that the future of the restaurant industry may drastically change and I feel as though I should tailor professional skills and development towards these changes (maybe they should be ignored). For instance, will restaurants like the French Laundry always be the permanently popular temples of great food or will it too go the way of the dinosaur? Do people actually identify with and enjoy the new "molecular gastronomy" restaurants to the extent that they would pursue an expanded market?
Food for thought, I suppose.
