john t. edge
The World of Flavors conference at the Culinary Institute of America was last weekend. The topic? Street food—but of course!
In the CIA’s high-tech conference rooms and demo kitchens, famous chefs and food writers pondered the singular craftsmanship of street food, the different types of street food, the je ne sais quoi of street food. Rick Bayless who just opened Xoco in Chicago—a torta-driven, street food concept—waxed poetic about the importance of the initial approach to the street food stall: the smells, the sights, even the car exhaust.