威廉·布拉德利（William Bradley）的Addisonrestaurant recently became the first in San Diego to win two Michelin stars. It was a culmination of over 15 years’ work for the chef/director and four-timeJames Beard Award提名人从经典的法国美食旋转到对加利福尼亚风土的更全面的欣赏。
This celebration of the local area, its farmers and producers is particularly apposite in a time of supply chain challenges and product shortages, and the relationships Bradley has built over the years are allowingAddison通过大流行而蓬勃发展。伟德BⅤ安卓下载与厨师谈到了他的米其林星级之旅，他的烹饪理念和未来。
What does this achievement of two Michelin stars mean to you and your team?
We're grateful to be in the company of our colleagues in San Diego and across the state of California who were honoured byMichelin今年。我们仍在处理认可的重要性，但随着我们的旅程，每天都从中汲取灵感。艾迪生（Addison）在9月满15岁，我们找到了每天发展的机会，为我们的客人创造最佳的体验。
Many of our colleagues have been atAddisonfor years - chef de cuisineStefani de Palma13年，服务总监Sean McGinnessfor eight, sous chefJonathan Brambila九。荣誉证明了他们和我们所有敬业的同事对这家餐厅的热情以及我们所做的事情，每天为每天努力，每一项服务。每个人都发挥了作用。
Photo credit: Philip Odegard
15 years ago, our menus relied more on classic French cuisine, using staples like foie gras, Brittany turbot and other fish from Europe. Now we reflect more on sense of place and use local black cod, local kampachi from Baja. We’re trying to stay in our own backyard. And it’s more exciting for the traveling diner - you should be able to taste the local fare, and not just French food you’d find in Paris.
米其林为颁奖典礼的地区提供了一个全球餐厅平台。米其林的影响是全球的，对于圣地亚哥的烹饪场景而言，拥有四家餐馆的全球观众，代表该地区的明星，这是令人难以置信的。这无疑会影响整个生态系统，包括当地的工匠，生产者和农民，这是我们和任何餐厅成功的关键部分。我们首先受到该产品的启发，这是构成一个地区风土并向我们的方法告知我们的方法的原始成分Addison. California Gastronomy wouldn't exist without the farmers and producers around us.
Can you sum up your culinary perspective or philosophy?
Start with the ingredients.
Photo credit: Philip Odegard
We are incredibly fortunate to have a terrace and outdoor space atAddisonthat allowed us to safely serve our guests during the periods when indoor dining was not a possibility. The second shutdown in California presented more challenges as we briefly transitioned to offer to-go for the first time in our history. While the pandemic is still very real and its impact will be long felt within our industry, we are grateful to be where we are today.
How have you and your restaurant been affected by ingredient or product shortages during the pandemic?
Yes, and once you have those relationships [with farmers, vendors] in place, you get a better product. And it goes back to responsibility. We have a responsibility to honour our relationships with our farmers.
Photo credit: Dylan + Jeni
Tell me about one of those ingredients that are emblematic of these relationships.
Our broccoli right now from Sage Hill. I love taking a humble ingredient and elevating it. The broccoli and the broccoli flowers give us such depth of flavour. We also use the stems in chawanmushi with uni.大流行期间，您和您的餐厅如何受到劳动力短缺的影响？
餐馆将继续面对的挑战是一个挑战，但我们对未来充满希望。我的同事每天都在鼓励我Addisonwho so passionately contribute their talents to our shared mission.
大流行迫使你做出significan吗t operating changes?
Our hours shifted during the pandemic due to a curfew in place in San Diego and the experience was revelatory in terms of the space it created for our colleagues to complete service hours earlier. While the curfew is no longer in place, we have continued to consider the cadence of our service to create more balance.
It’s impossible to predict the long-term repercussions that Covid will have on our industry, but it’s also clear that it will never be the same - whether a restaurant is serving tasting menus or burgers. We’re all learning how to walk again in this new climate, but ultimately, we’re still driven by the same sense of purpose that has always guided us: how can we continue to serve our guests?
We all would have answered that question differently in February 2020, but there’s also a sense of comfort in knowing that even though the rules have changed, the question is still the same. It feels even more imperative to be led by that purpose of service - to help our guests feel safe, cared for and transported during one of the most if not the most traumatic periods any of us have been through.
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