Flour and Water | Thomas McNaughton | Talks at Google

TL;DR

Chef Thomas McNaughton discusses the story and vision behind Flour + Water and the importance of tradition and collaboration in creating authentic Italian cuisine.

Transcript

CHRIS YING: My name is Chris Ying, I'm the editor in chief of the Lucky Peach magazine. Welcome, to your own campus. [LAUGHTER] Another authors at Google event, this time with Chef Thomas McNaughton of Flour + Water, Salumeria, and Central Kitchen in San Francisco. Three wildly successful places, that I imagine many of you have visited. AUDIENCE: Y... Read More

Key Insights

• 🏃 Collaboration and trust are crucial in running a successful restaurant.
• 🎑 The story and behind-the-scenes details can add depth and interest to a cookbook.
• ❓ The pursuit of authenticity and tradition is essential in creating Italian cuisine.
• 😋 Traveling and experiencing different food cultures can greatly inspire and educate chefs.

Questions & Answers

Q: Why did the author choose to include the voices of his business partners in his cookbook?

The author wanted to tell the story of how Flour + Water came to be, and he believed that including the voices of his business partners added depth and authenticity to the narrative.

Q: How does the collaborative nature of running a restaurant influence the decision-making process?

The author explains that every decision is made collaboratively, with each business partner bringing their unique perspective to the table. This collaborative nature and trust in each other's expertise allow for a balanced and well-informed decision-making process.

Q: How did Chef McNaughton land his job at Flour + Water?

The author stumbled upon a Craigslist ad for a chef at Flour + Water and sent a two-sentence email expressing his interest. His now-business partner recognised his name and reached out to him, leading to a conversation that eventually led to a partnership.

Q: How did Chef McNaughton's experience at a pasta laboratory in Italy impact his cooking and approach to pasta?

His experience at the pasta laboratory exposed him to the traditional methods of making pasta in Emilia-Romagna. It increased his appreciation for the craft and tradition of pasta-making and influenced his focus on texture and authenticity in his own pasta dishes.

Summary & Key Takeaways

• Chef Thomas McNaughton talks about the first voices in his cookbook and the importance of telling the story of how Flour + Water came to be.

• He emphasises the collaborative nature of running a restaurant and the value of different perspectives in decision-making.

• The chef shares his unorthodox journey into the culinary world, including his experience working at a pasta laboratory in Italy.