Our second Andrew Talks to Chefs Special Conversation: In recent years, there’s been an intermittent debate in the industry about whether or not team members should be credited on restaurant menus for their contribution to dish ideation. Classicists wave away the notion, while more progressive cooks and chefs often express an openness to the idea, if not an outright endorsement of it. Regardless of all the chatter, very few chef-restaurateurs have actually implemented a program to credit anyone other than the chef on their restaurant menus. Last year, Amanda Cohen of New York City’s Dirt Candy restaurant began doing it regularly, so we invited her and Andrew Duong, a Dirt Candy sous chef who’s been cited on the menu for his dish development, on the pod to discuss their experience to date.
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