Chef Patterson strives for regional uniqueness
By Richard Leong
NEW YORK (Reuters Life!) - American chef Daniel Patterson strives to create unique dishes that showcase the local California ingredients at his two Michelin-star restaurant Coi in San Francisco.
The self-taught chef will demonstrate his cuisine at Le Grand Fooding on Friday and Saturday. The second New York edition of the food festival which originated in France is billed as a friendly competition between New York and San Francisco chefs.
Patterson, 41, spoke to Reuters about his brand of local cuisine and the need for more variety among restaurants.
Q: Do you think there are many differences between the cuisines in New York and San Francisco?
A: "Of course there is. There should be differences in the cuisines between any regions, right? I think the ingredient versus technique argument has been played out. Both areas are too homogenous and can benefit from more diversity.
"In New York there are a lot of great cooks and there is a lot of great cooking and great restaurants. Keep in mind you can't really compare the two cities. Ingredients are different and New York is ten times the size of San Francisco.
"No one is going to question its resources, depth, breadth ... You see a lot of the same ingredients and techniques cycled through. It's true of anywhere. I don't think the question is New York versus San Francisco, but it's now versus the future. I think New York can do better. San Francisco can do better."
Q: So you think restaurants are a bit homogenous? Continued...