Ep 94. Culinary Innovators
- TV14
- January 14, 2014
- 1620 min
Larry King Now season 2 episode 94 is titled Culinary Innovators, and features a discussion on the latest trends and innovations in the world of food and cuisine. In this episode, Larry King sits down with three renowned chefs and restaurateurs to explore the ways in which they are pushing the boundaries of traditional culinary techniques and flavors.
First, Larry speaks with Chef David Burke, the mastermind behind several renowned restaurants across the United States, including Tavern62 and the eponymous David Burke Kitchen. Chef Burke discusses his unique approach to cooking, which blends classic techniques with cutting-edge technology and experimentation to create dishes that are both delicious and visually stunning.
Next, Larry talks to Chef Jose Andres, one of the most celebrated chefs in the world, who has been recognized for his inventive cuisine and humanitarian efforts. Chef Andres discusses his passion for using food as a way to foster cultural understanding and promote sustainability, and talks about some of the innovative projects he has undertaken through his nonprofit organization, World Central Kitchen.
The episode concludes with a conversation with Chef Marcus Samuelsson, the Ethiopian-born, Swedish-raised chef and owner of the critically acclaimed Red Rooster Harlem restaurant. Chef Samuelsson talks about how his unique background and experiences have informed his approach to cooking, as well as the ways in which he is using his platform in the culinary world to advocate for social justice and equality.
Throughout the episode, the chefs share their perspectives on a variety of topics, including the impact of technology on the food industry, the importance of sustainability and social responsibility in cooking, and the trends that are driving the evolution of cuisine in the 21st century. Viewers will gain valuable insights into the mindset and practices of some of the most innovative and influential chefs working today, and come away with a deeper appreciation for the art and science of food.
