COMME UN CHEF, un véritable festin
Posted on Thursday, March 22, 2012
Anthony Sedlak has fond memories of dining at the Fat Duck Restaurant—Heston Blumenthal's mecca of molecular gastronomy near London—in 2004. However, while the Vancouver chef and owner of the American Cheesesteak Co. enjoyed the experimental style of cooking, he understands why the food trend hasn't been wildly popular, especially in Vancouver.
To read the article: http://www.straight.com/article-640271/vancouver/whats-trendy-depends