Eater National asks a bunch of chefs about our evolution away from the tradition of Escoffier, and the answers from Daniel Patterson (Coi, Plum, Haven) are the definitely the longest and most involved! On the potential of bringing Escoffier back 100%: "It's kind of like saying, 'It's really a bummer that no one uses a horse and buggy anymore'...I think the problem is that there aren't any chefs saying, 'I really want to create a restaurant where I can cook the food of Escoffier.' If they did, it could still have life. Why not?" [Eater National]
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