The New York City Wine & Food Festival (NYCWFF) kicks off on October 15 to pay homage to one of the greatest dining cities in the world while fighting to end hunger. One hundred percent of the net proceeds benefit Food Bank For New York City and No Kid Hungry. To date, NYCWFF has raised $8.5 million to help fight hunger. Some of the most exciting events are the intimate dinners series, which feature the nation’s best chefs joining forces to create one-of-a-kind dinners together. We chatted with chefs Markus Glocker of Bâtard and Cédric Vongerichten of Perry St about their upcoming collaboration, “A Dinner with Markus Glocker + Cedric Vongerichten.”
Did the two of you know each other prior to this? Have you sampled one another’s cuisine?
Cedric: I met chef Markus a few times before, and I have sampled his delicious cuisine. This is our first time working together, and I am looking forward it.
Markus: I’ve been lucky enough to enjoy Cedric’s food on a few occasions at Perry St. Officially, we met a few months back, but we’ve known of one another for some time through mutual industry friends.
What are some of the challenges around working with another chef at this level? You both have your own creative vision and staff who execute that – what is it like to be equally collaborative?
Cedric: I don’t see it as challenging, but more as complementing each other. It is very exciting for the guests and for us as well, and it is a way to showcase our styles and cuisines.
Markus: It’s always a challenge when you’re putting two different visions into one menu, but, at the same time, we learn from each other, and I think that makes the menu that much more interesting.
What are your current culinary passions? How will they be incorporated into the meal?Continue Reading