Elite Traveler May-June 2018

77 elite traveler MAY/JUNE 2018

"Whatever we put on the plate, our role is to elevate all the ingredients' qualities. When we add vegetables to a dish, we don't just do it for visual effect — it has to pay homage to the fish."

Does your food evolve with current culinary trends? Of the trends that are more philosophical, sustainability has been a worldwide concern lately, in terms of produce but also with the sustainability of the land. We make sure we have organic produce and that we serve fish that's from nature and not endangered. A lot more people want to have a meal based around vegetables too, so I have created a vegetable tasting menu. That is very successful, and it's a trend that you'll see in a lot of restaurants at the moment. What trends do you expect to see more of? The trend for sustainability is not going to fade. It's something that's going to keep growing as we become more educated about it. People are more and more concerned about health too, as they learn more about the right way to nourish themselves. Some people don't like the idea of globalization, but the world is slowly but surely becoming one. We can communicate with anyone anywhere, and it's the same with food. We have influences from all over the world, so fusion cuisine is a trend that's not going to die. But it's not going to be gimmicky — it's just going to be a natural expression. I'm excited by the interaction between chefs around the world. That's very new. Years ago a chef wouldn't have traveled across the world to work with another chef and create a menu at their restaurant. I have done collaborations like this in the past, and I'm sure I will again. What is your biggest achievement as a chef? My biggest achievement is to have been able to create a team whom I mentor on a daily basis to carry my vision. I'm very proud when I inspire people too, not only with the experience they have at Le Bernardin but also with my books and TV shows. All of that makes me very happy. Are there any new projects on the horizon? My projects are very simple. My focus right now is to create the [next seasonal] menu. It's a lot of work, and there's a lot of passion going into it. It's like a fashion designer who needs to work on their fall collection. And I can't talk about it too much yet, but there may be another TV series very soon. By Lauren Jade Hill What excites you about the global dining scene right now?