Tools for Food: Collaboration at the Table

A conversation about the collaboration between chefs and artisans to create unique and exciting experiences for diners followed by a reception with light refreshment and an opportunity to mingle.

Panelists:
Sean Wilkinson - Might & Main
Adam Simha- MKS Design
Gerald Creteau- American Stonecraft
Dave Becker- Juniper & Sweet Basil

Moderated by:
John Torres, Senior Digital Director, America's Test Kitchen

Having dumped traditional linen tablecloths and gladly canceled laundry service 16 years ago in favor of the wipe-clean, minimalist Chilewich mat, restaurants are now ditching antiseptic white china for hand-made ceramics. In fact the country’s top chefs and biggest-name restaurants are collaborating with artisans of all kinds to create truly unique dining experiences.

As part of the “artisanal” experience relationships with local artists as well as local producers grow very organically for chefs, and like a purveyor of fine ingredients, artisans and chefs successfully craft a partnership. They’re speaking to potters and one-of-a-kind knife makers, as well as butchers, farmers, and foragers, to come up with unique things for their vision— unique to their restaurant and unique to their dishes. Together with artists, chefs are putting as much careful thought and consideration into the plates, platters and bowls their food is served on as they do into the food itself. The intent is not compete with the food, but to lift it, and create unique cultural experiences that generate excitement in the dining room.

-Jennifer Garrett (Local Food Event Producer)

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