Let’s dish! No, we mean, let’s talk about dishes–as in: Who owns a dish, the chef or the restaurant? And where is the line between inspiration and plagiarism drawn? We hash out this timelessly thorny issue with Gabe McMackin of Brooklyn’s The Finch and Justin Smillie of Upland. Both chefs’ restaurants recently celebrated their first birthdays, so we take stock of those first years–lessons learned, changes made, new challenges set. An all-Shop Talk episode for kitchen pros and industry voyeurs.
“In approaching our way of doing something…it’s what feels natural at the restaurant, what feels natural in that place, in that time.” [11:40] – Gabe McMackin