Chef interaction moves cooks beyond the kitchen

07/24/2007 | Nation's Restaurant News (free registration)

More chefs, including executive chef Eric Greenspan of The Foundry, are breaking down the barriers between the kitchen and diners. "It removes all the boundaries of the kitchen and the dining room table," says executive chef Warren Schwartz of the Whist restaurant at the Viceroy Hotel in Santa Monica, Calif. "I want people to interact, to talk about where the food comes from."

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