Chef Andrew Carmellini, owner of New York City hot spots the Dutch and Locanda Verde, is a reminder of what the culinary world was like before the current era of celebrity chefs and molecular cooking methods. Carmellini stays out of the spotlight and prefers classic techniques, which he plans to stick with at his new French restaurant opening in April. "I’m going to try not to sous vide anything over there," he said. "It takes some of the love out of cooking, for me. It takes out some of the fire and smells and caramelization. Some things are just better roasted in a pan."

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