René Redzepi and Yale Join Forces for Chef Leadership Institute
By Siti Zawani
While butter and cheese has made a comeback in Europe with the shunning of margarine, wheat consumption in the U.S. has been falling since 2000 with the popularity of the Atkins diet, and is expected to keep falling with the rise of gluten-free diet, embraced by fashionistas such as Victoria Beckham. If you have a friend who is lactose-intolerant, have your dinner date at Open Door Policy and experience for yourself the gluten-free dairy-free dining culture. “The challenge of executing our menu is to find alternative methods to replicate the same flavour and texture experiences that are associated with gluten and butter,” says Executive Chef Ryan Clift. Cynthia Chua of Spa Esprit Group adds, “The new menu is based on a philosophy about treating our bodies with respect, about being ever mindful of our relationship with nature, but without ever sacrificing an ounce of taste.” 
