Chef Amanda Shulman is chattering away as she expertly whacks a pile of charred beets with a knife and tosses them into a bowl.
“I just want them to be roughly chopped,” she says. “I like when things are recognizable. You should be able to take a bite [of a dish], and it should be full of all these things, not, like, minced.”
Shulman is prepping a course—leek and Gruyere fritelle—for dinner that night at her Philadelphia pop-up restaurant, Her Place Supper Club, which became an overnight sensation when it opened its doors last summer. She’s in the kitchen at the restaurant, but the people she’s talking to are part of a virtual audience who have gathered to watch her on a new digital food-and-cooking platform called Kittch.
The platform has a free and easy vibe—at one point, Shulman can’t find a place to put her laptop (the stove is too hot), so she starts streaming from her phone. Viewers, who are part of a select group called Chef’s Table,…
Read More…
Source : fastcompany.com
Source link
