“The best is yet to come”
Today on Food with Mark Bittman, the extremely artistic food stylist Barrett Washburne returns – you’ll hear about wasted plate space, giving props to prop stylists, and the tricks to styling brown foods. This is our fifth week featuring questions for Barrett; if you missed any of the previous four weeks, I urge you to go back and listen to him talk about supergluing turkeys and how much food is thrown out on a photo shoot.
So: In 2004, my dad and I took a trip just us two to Paris. I don’t remember a ton, because my memory is pitiful, but I remember the apartment we stayed in, I remember — in that apartment — watching a very young Barack Obama speak at the Democratic National Convention, and I remember my favorite meal, which was at one of Alain Ducasse’s restaurants (one of the more casual ones). It was wonderful, and memorable.
It feels surreal to say this, but today’s guest is, yes, Alain Ducasse. So crazy, so fun!
I was a wee bit nervous to chat with Ducasse solo, as he’s arguably the world’s most famous chef, but it was interesting and even surprising. He just released his memoir, called Good Taste: A Life of Food and Passion – and we talked about that, plus his unique ability to really taste food (you’ll see, it’s kind of nuts), his lifelong commitment to the connection between land and sea and plate, and how things have changed in food.
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