What is the ‘farm to table’ food movement according to David Chang?
Farm to table is something that I’ve never quite understood as a culinary movement. I feel farm to table is, what, getting the best possible produce and giving it to your restaurant and selling it at your restaurant? That’s what you’re supposed to do. I don’t know why you should be congratulated for doing what you’re supposed to do. What are you supposed to say, you’re selling 90-day frozen peaches? It’s your responsibility as a chef, as a business owner, not to screw over your customer but to provide them with the best thing you can afford.