YouSaid · the spoken record

Mark Miller

lines on the record: 106
first: 2017-01-25
most recent: 2017-01-25
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“That's a difficult question because restaurants that I know in Fuchsia knows, like Jesse, which is an old restaurant in Shanghai, I was there recently and I've been going to that same restaurant for 20 years from when it had four tables by one family. Now they have a multiple, but still what Fuchsia talked about though is going to stop them is the level of status of someone joining a cooking profession. Didn't Taiphong, the dumplings have gone down. So what's happening now is even though they have this great tradition of cooking, the workforce is either coming straight from the countryside without being trained. The restaurants are making a lot of money because the people who are going there don't have trained pallets. And so they just open up and be better. So traditional restaurant that takes a lot of training and to go into that, you're not going to find the workforce. So I think that they're going to go through a period right now of probably, I would call”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“And Cho Cho and Korea. So the other problem was Korea was always in Japan's shadow, and they were basically beaten down and defensive. And I think right now they're not”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“In Mexico, if we look at, for instance, part of Mexican food, like Enrique Cosumay, New York, is embracing modern Mexican and yet doesn't want to learn ancient traditional Mexican. And yet it's moving beyond its roots and it's becoming Mexican, whereas Mexico before was trapped in looking at Spain, looking at the US, and looking at other identity systems to validate its own food supply. Give a good example. Mescal, my good friend Ron Cooper started out at Del Magay. That's a company 20 years ago that Mexicans would not drink Mescal because it was associated with peasant Mexican. And today, when you go to Mexico and say, the only thing you can drink is Mescal because people want to be Mexican.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, I think that what has happened, it's sort of like Samsung versus Sony. If you actually look at those technological giants, which one has been able to maintain and innovate? And for some reason, Sony lost its way. We remember when Sony was the innovative center of electronics. And yet today, it's Samsung. I mean, given not the last one that came out, but basically, I think the Koreans are forced out of their comfort zone because they have North Korea on their border. They have China to compete with or being aggressive. And they have the finesse of Japan. So their context of competition just in their own backyard is such that it makes them that they can't be in their, Japan is staying alone. It's in its own comfort zone and it's going to stay there. China wants to move and be global, but it's a big stretch.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“I was surprised that, first of all, they've moved so quickly. The last time I was there was four and a half years ago. I would have thought to get to this level would have taken them 20 years, plus the level of Italian coffee, pizza, modern Korean, French was all exactly where we would be in the United States.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“New way that was authenticating Now, in Japan And they were doing pizza. They're doing coffee. They were doing very good pizza. Italy. In Japan, when you go to eat pizza, whether it's Neapolitan, either in Tokyo or Kyoto, you find that they get to a certain level of the form of it, but the flavor and the gestalt and the aesthetic, they can't quite get at it. They remain Japanese. Their homogeneity of Japanese culture is its strength, it's also its weakness. In China, maybe I've been going there and working, I've seen some data of one of the big companies that had 7,000 restaurants. We're seeing that they're using Western restaurants in order to create a sense of modernity and identity. There is no other alternative. That social space that's open from children through going out through celebrations and weddings and the Western brands or the markers for special.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source