How do we educate new generations of restaurant guests? How can we remove the negative connotation of fine dining as something unattainable and stiff? How can we convey to people that fine dining is actually an exciting theater of flavors, movements, scents, and textures, especially if they have no prior knowledge, and how to impart this knowledge in a fun and tasty way? Learn more about this at the panel: Can Fine Dining Exist Without Street Food?
