“I see chefs and farmers collaborating even more deeply,” Batali told the Free Press. “For years, chefs have been the rock stars. But the farmers are the next rock stars … not just in restaurants, but in home cooking.”
The restaurateur believes farmers themselves will become an integral part of our dining experience, growing specialty crops to order and being listed on restaurant menus. Additionally Batali, who forgoes meat on Mondays and Tuesdays, sees a shift toward vegetarianism.
“I think people are going more vegetarian — not necessarily vegan, but vegetarian,” said the Italian cuisine king.
Before the interview concluded Batali spilled the beans—a vegetarian cookbook is in his future.
To read the interview in its entirety visit Detroit Free Press.