by Malcolm Jolley
I asked New York City culinary veteran and Food Network (USA) star Chef Scott Conant if he had any advice for Daniel Boulud and David Chang (who are opening Hogtown locations next year) after more than a year of successfully operating Scarpetta’s Toronto location at The Thompson Hotel. His answer, some advice for young chefs, his thoughts on the hospitality industry and his take on Toronto diners are all part of the video interview below.
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GFR videos are generously sponsored by a grant from Beau’s All Natural Brewing Company. Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the non-profit organization that publishes GFR. twitter.com/malcolmjolley. Photo: John Gundy.
