Jun 11, 2015
What does it mean to cook like an "American?" How do U.S. chefs differentiate themselves amidst their international colleagues? Chefs Thomas Keller of Per Se and the French Laundry and Corey Lee of Benu sit down with food critic Mimi Sheraton to discuss how they use their plates and palates as a canvas for exploring our national identity. Recorded April 29, 2015 at New York's 92nd Street Y.