FOOD & WINE Chefs in Residence

FOOD & WINE Chefs in Residence

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[SOUND] We're always looking for what's new. We wanna give our readers what's next all the time. How can we deliver the most complete experience of Food and Wine? Who knows more about food than chefs? We literally brought them inside to work with our team to create the new Food and Wine. [MUSIC] It's been challenging. [SOUND] Okay, fantastic. [SOUND] [NOISE] [SOUND] [MUSIC] [SOUND] Not local. We wanted the chefs involved. They have such an eye for the visual. No. No. Hate it. Ooh, like the color. More orange. Perfect. [SOUND] You've learnt so much from the chefs but there's definitely some culture cautious [SOUND] Well it's a cocoa pod, it's a reminder that chocolate is food, not candy. This is an ancient Mayan chocolate God, that's making chocolate and its feet, anchored by this nautical theme right here. This is a radish. It's food. Nice. Hey buddy, what you got? [SOUND] Oh. Despite it all, they're really starting to fit in. [SOUND] I can't believe these people. They have me answering the phones all day. Man, tell me about it. I left Canada for this. The way chefs do things. It was actually starting to rub off on us. [MUSIC] Order in. Thank you. Fire, two red pages. Yes chef, you got it. Fire, two one column. Yes chef. Bring it to the bar. Okay, chatanoque is on the way. Excellent. Where's the travel page? Nearly done chef. I need it now. Okay, you got it. Service. [MUSIC] Okay, so there's some things I really want you guys to be on the look out for because they're going to fill our future transponding pages. One of the things I'm really, really excited about is this new anatomy. Then we have a dish. Hi. Hi, can I help you? Yes, I'm here to see Dana Cowin. Do you have a reservation? No. And how many in your party? Well, it's just me. [SOUND] It's gonna be about a half an hour. You can have a seat by the bar, and we'll come get you when she's ready. [SOUND] Lights out chef [SOUND] [BLANK_AUDIO] [SOUND]
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FOOD & WINE Chefs in Residence


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