Word: chefs
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...target of 13 million visitors in its first year of operations," says Robin Goh, Assistant Director of Communications at Resorts World Sentosa. Executives from Adelson's Marina Bay Sands resort echo the sentiment. "While the casino is an important component of our integrated resort, our convention center, entertainment, celebrity chef restaurants and luxury shopping mall will bring tens of thousands of people daily," says Thomas Arasi, CEO of Marina Bay Sands. "Las Vegas Sands has opened and run integrated resorts in Las Vegas and Macau, and we think this is a successful business model that will also work in Singapore...
...that's the crux of the problem for the movement. If "simple" cooking ("getting out of the way" is how most chefs put it) is the best, why do you need a chef at all? Or three-star (or any) restaurants? Every chef has his story he likes to tell of eating a boiled chicken some Swiss farmer gave him once, and how perfect it was. But he doesn't measure himself by Swiss farmers. He looks at Alain Passard, whose three-star Paris restaurant treats vegetables as if they were as precious as plutonium. He looks at Japan...
...chef Dan Barber being honored in the 2009 TIME...
...even he admits it's not exactly a feat of conservation. Nor do the mom-and-pop bistros of Portland, Ore., or Nashville have it any better: even customers who are as green as the Lorax want Scottish salmon and Colorado lamb on their table. And the chef, who's tried bland farmed salmon and the gnarly chops from the farm up the road, doesn't blame them at all. (See TIME's photo-essay "From Farm to Fork...
...faith at work; it's just that the New Naturalism requires strenuous applications of machine technology. It's dramatic in the way it presents natural food - for $35 - but also artificial. The only things that keeps it from being laughable or a rip-off are that the chef totally believes in it and that it celebrates a very real value: the value of fresh fish. It's easy to make fun of the New Naturalism, but at its heart is an almost Shinto-like reverence for nature. Tom Colicchio, who helped found the modern green-market-gastronomy movement at Gramercy...