Richard Blais discusses user-review sites, molecular mixology ("interactive tequila shots"), 31-course tasting meals, and the one culinary trend he wishes would die: "The trend of chefs saying that their restaurant is about getting the best ingredients from local farms. That should be every chef’s goal. When it becomes a spiel for a restaurant, I get kinda upset about that ... With being green such a giant trend in general, I think you’re gonna see this still go on and it’s just silly to me." [EVT]
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