On a quest to photograph and document the best in culture and fashion, Scott Schuman, blogger of The Sartorialist, drops by New York City's Meatpacking District to chat with world-class chef Jonathan Waxman, owner and chef at Barbuto.
Waxman's menu at Barbuto changes every day depending on what's fresh and in season; that approach to cooking seasonally is seen more commonly today, but at the time Waxman was training in Paris it was a ground-breaking concept. "When then when I was in Paris and I was going to school, I realized all around me were these chefs that were breaking the rules. They started thinking seasonally, huge thing. They stopped having menus that were good the whole year," he says.
Check out the video playlist above to discover chef Jonathan Waxman's approach to food and flavor.