Taste Talks Chefs on the State of the Industry 

Page 9 of 10

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Sarah Simmons, City Grit

How would you describe Brooklyn’s place within the greater NYC culinary scene? The national culinary scene? Global?
I think the rise in the number of amazing Brooklyn restaurants popping up are keeping New York City chefs and restaurateurs on their toes. Before it was a big advantage for your spot to be in “the city.” But now Brooklyn is the new black, and there are dozens of spots that rival the quality of food and service of many Manhattan favorites. On a national level, I think Brooklyn now has just as much notoriety as in Manhattan. And when I was traveling internationally this summer, many of the chefs I met asked me about more restaurants in Brooklyn than they did in Manhattan.

Ten years from now, how will Brooklyn’s food culture have changed?
I think some of the appeal to opening in Brooklyn has been because of the lower rent and larger spaces. But as Brooklyn increases in popularity, so will the rents. I’m hoping that the rise in rent doesn’t halt the rise in the number of chefs opening up in Brooklyn. If it doesn’t, then the possibilities are endless, and the only thing I can guarantee is that I’ll have a restaurant there!

Of all the trends in contemporary cooking, are there any you’re particularly excited about?
I’m excited about the number of chefs moving away from modern techniques and toward what some would call “primitive” techniques—cooking amazing ingredients over fire.

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