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NYT Announces the Golden Age of 'Haute Stoner Cuisine'

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Kim Severson pens a lengthy trend piece about chefs who smoke pot, or make food for people who smoke pot, dubbing their work "haute stoner cuisine." Who are these toking toques? The piece profiles: David Chang, Roy Choi of Kogi in LA, Frank Castronovo and Frank Falcinelli, Jon Shook and Vinny Dotolo of LA's Animal, and Ron Siegel of the Ritz Carlton in San Francisco — in other words, a short list of some of the most buzzed about young chefs and restaurateurs of the last three years.

Whether or not these chefs use marijuana to aid the creative process, we're going to go ahead and say that people — stoned or not — are always going to love flavorful food with interesting textures, that incorporate elements of junk food, but are executed with masterful technique and superior ingredients. Anthony Bourdain also makes a solid point about drug use and work in the kitchen, as it relates to David Chang's dining empire: “I feel sorry for anyone who shows up stoned for their shift at Momofuku...He’d kill them.”
· Marijuana Fuels a New Kitchen Culture [NYT]
[Photo: NYT]

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