How do chefs and writers work together to translate the spirit of a restaurant to the printed page? Chefs and their co-authors will join in conversation about the challenges and pleasures of working together to create a cookbook that capture a chef's vision and voice. Followed by audience Q&A.
Dominique Crenn is the first woman chef in America to earn two Michelin Stars. She is chef-owner of Atelier Crenn and Petit Crenn, and co-author of Atelier Crenn: Metamorphosis of Taste, forthcoming this year from Houghton Mifflin.
Karen Leibowitz is a writer and restaurateur whose collaborations include the Atelier Crenn book, co-written with Dominique Crenn, and The Perennial restaurant, co-founded with Anthony Myint, with whom she also co-wrote Mission Street Food.
Paolo Lucchesi is the San Francisco Chronicle dining editor and Inside Scoop columnist. He previously served as the founding editor of Eater SF, and later Eater National. He has co-authored the cookbooks The Humphry Slocombe Ice Cream Book and flour + water: pasta.
Thomas McNaughton is executive chef and partner of Ne Timeas Restaurant Group, which includes the restaurants flour + water, Central Kitchen, Salumeria, Aatxe, and Café Du Nord. In 2014, he published his first cookbook, flour + water: pasta.
Anthony Myint is a restaurateur and chef. He is co-founder of Mission Chinese Food, Commonwealth, Mission Cantina (NYC), Lt. Waffle, and The Perennial. He co-wrote Mission Street Food (2011) and contributed to Mission Chinese Food (2015).
Chris Ying is editor-in-chief of Lucky Peach, and co-author of Ivan Ramen (2013) and the Mission Chinese Food Cookbook (2015).