With rising rents and operational costs, many restaurants are redefining their culinary approach by operating without full-service kitchens. Some chefs are creating complex dishes using innovative techniques and unconventional appliances. For instance, at Friends and Family in the Bay Area, a limited setupâincluding just induction burners and a panini pressâyields impressive dishes like yaki onigiri and sardine banh mi toast. This trend highlights the resilience and creativity of chefs, who focus on adaptability and making the most of their restricted resources to create exciting menu items.
In today's culinary landscape, many restaurants are redefining their operations by succeeding without traditional kitchens, using unconventional appliances to create remarkable dishes.
The ingenuity displayed by chefs at places like Friends and Family, who craft innovative meals with minimal equipment, showcases the art of adaptability in the restaurant industry.
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