“Why do we repeatedly put ourselves in danger in the kitchen of my restaurant?” is the question chef Pascal Barbot poses at the beginning of his talk from the third MAD Symposium, GUTS. At a time when it seems like most high-end restaurants put a premium on their kitchens’ ability to consistently execute dishes—some of which may have taken months to produce—Barbot strives to keep things spontaneous.
The chef of Paris’ three-Michelin-star L’Astrance describes how changing recipes on the fly and encouraging a spirit of risk-taking during service are essential to his happiness as a chef, and the success of his restaurant.
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