Favorite Meals of 2012

There is no question that 2012 was the best eating year of my life, with experiences in places ranging from Copenhagen to Kyoto. To create this list, I examined the dining experience as a whole, factoring in the progression of dishes and overall story they told. I can only hope 2013 will bring as much culinary excitement as this past year has. One theme that links my top 10 meals of 2012 is the focus on intensification of flavor. Cooking with fats is not the only way to maximize flavor. The Japanese intensify flavor by aging, cooking over a wood-burning fire, or using a pure umami-rich dashi broth. In Denmark, many of my best dishes were served raw or still alive. This theme, a focus on intensifying an ingredient's natural flavor, led to a reduction of fats being used in the cooking process of many dishes. An unintentional side effect of this is the health benefit of lighter cooking. Chef Joshua Skenes of Saison, for example, didn't even realize he was cooking without butter. The Japanese have been doing this for thousands of years, but recently other restaurants like Relae and 41 grados have sprung up embodying similar principles.

MAD 2012 w/ Enrique Olvera

Mexican cuisine remains one of the most interesting cuisines in the world, and is finally starting to get the attention that it deserves. This past July, I had the honor of introducing my close friend Enrique Olvera of Mexico City's Pujol at the MAD 2012 conference in Copenhagen. Below is the video of our presentation, as well as the transcript. Enrique Olvera:

Good afternoon everyone, I would like to first thank Rene, Ali and all the staff at noma and MAD for the hospitality and opportunity to share our work in one of the most exciting food events in the world.

I would also like to introduce you to Alex Dzib, alex has been part of our family for a few years now and he will be assisting me in the cooking demo.

And last, but defenetly no least is Mr. Adam Goldberg, a foodwriter from NY that has visited Pujol at least twenty times in the past year. So because I can be as objective about my cuisine as my mother can be objective about me and because he has beaten the record of most visits in a year, I wanted instead to let Adam talk about his experience at Pujol and I will talk about our thought processes a bit later.