At this weekend's Taste Talks Sam Sifton, Kerry Diamond, Ken Friedman, Christina Tosi and conference curator Danny Bowien discussed whether reviews matter, how food TV changed the idea of chefs, and how to handle the press and hype. Spotted Pig restaurateur Ken Friedman on hype: "You're supposed to under-promise and over-deliver, but now it's really hard to under-promise because everybody around you is making promises on your behalf, talking about how great it's going to be." [~EN~]
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