Chef Paris Rosina, known for her sexy take on traditional dining, transitioned from Dusty Knuckle bakery to supper club fame with her events like "Let Me Fill You Up". She and other chefs are moving away from restaurant norms to engaged, intimate dining experiences, celebrating warmth through home-cooked meals. This evolution reflects a shift in the culinary world, where independence and creativity flourish in informal settings. Fellow chefs, like Ana Da Costa and James Ramsden, share this sentiment as they explore their culinary passions in personal environments, highlighting the appeal of connecting through food.
"I love to cook but have zero desire to work day to day in a restaurant kitchen," he says. "Now, once a month I do lunch and dinner for 20 people, which is nice and busy."
"I'm still working hard, but now I can do whatever I want," Rosina says. "And I like doing whatever I want."
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