Restaurant Trends: Chef Hinnerk von Bargen
“Something is lost in translation,” says Chef Hinnerk von Bargen, as he explains how dishes are created in large chain restaurants. This restaurant trend requires that line cooks execute the culinary ideas of the head office and this is different from the one-owner chef restaurants with chefs who create their own dishes.
Chef Hinnerk von Bargen now teaches at the Culinary Institute of America and advises culinarians from around the world. He is currently finishing work on his new book about street foods of the world to be published in 2013.