Chefs are finding strength in numbers by forming duos, trios and even bigger teams (like the restaurant run by a group of 18). Here’s how the food world is harnessing the power of collaboration.
© Antonis Achilleos.
MEN AT WORK
Chefs Rick Tramonto and John Folse teamed up to modernize classic Cajun and Creole dishes for their new Restaurant R’evolution in New Orleans. Folse, an authority on Louisiana cooking, taught Tramonto authentic recipes like corn-and-crab soup; then Tramonto reimagined them. “John’s like an orchestra, and I’m Metallica coming in to play with him,” jokes Tramonto.
Crabmeat Salad: Because the crab has been strained out of the broth, Tramonto came up with a crab salad that diners stir into the soup.