Our concept was to have a Ming or Tang dynasty theme for décor, a fine crew of master chefs, and a well-organized dining room crew headed by a courteous maitre d’, host, hostesses, and so on. And we topped it off with a glass-enclosed kitchen. This would serve many purposes. The customers could actually see Chinese food being prepared, and it would encourage everybody to keep the kitchen clean.
Who said this and when? Which Eater Young Gun hot to trot in 2021? Or a James Beard Up & Coming champion, ready to blow us all away with his new concept from 2010? Someone from the 90s and NY? OK, how about even earlier, in the 1980s London crowd?
Nope. From 1953, and a Mr Jonny Kan from San Francisco…
This piece by April Chan is well worth the 31 minutes of your time that Medium claims it’ll take you to read. That whole “nothing new under the sun” or rather instead, take a close look at what’s being flagged as ‘new’ or ‘innovative’ or a ‘re-imagining’. If it’s by a white chef, you can be pretty much 100% sure that it’s 1. already been done and 2. done rather better, by someone not simply trying to flog their latest concept for a book or restaurant.
