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Reichl on the Chang

2008_10_reichl.jpg"Among all the other chefs that I’ve met, he understands that even people who don’t have a lot of money and who want to eat casually will take risks...Who else would put whipped tofu, sea urchins and tapioca in one dish?...Putting those type of dishes on the menu is sort of saying, ‘I trust this audience and that they trust me.’" Another interesting note from the same Q&A is her statement on food in America: "I would say food in America has changed more in the last ten years than it changed in all of its previous history." All. Previous. History. [HuffPo via TFB]