A few decades ago, when the majority of hogs lived outdoors and were able to eat whatever they wanted, pork was deliciously fatty and juicy. As industrial agriculture grew, pork became known as “the other white meat.”Director of Culinary Operations Bernie Laskowski from the Art Institute of Chicago would like to do something about this state of porky affairs.
Art Institute of Chicago
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Meet the Chef: Q&A with Terzo Piano’s Tony Mantuano
- Blog
Terzo Piano, located in the Modern wing of the Art Institute of Chicago, is known far and wide for its creatively seasonal menus made using local, organic, and sustainably produced ingredients. Bon Appétit is proud to partner with award-winning chef Tony Mantuano to serve visiting art lovers and the greater Chicago community. In this interview, Tony talks about feeding the Obamas, being on Top Chef Masters, and what it’s like to work at the intersection of food and art.
Meet the Chef: Q&A with Terzo Piano’s Tony Mantuano
- Blog
Terzo Piano, located in the Modern wing of the Art Institute of Chicago, is known far and wide for its creatively seasonal menus made using local, organic, and sustainably produced ingredients. Bon Appétit is proud to partner with award-winning chef Tony Mantuano to serve visiting art lovers and the greater Chicago community. In this interview, Tony talks about feeding the Obamas, being on Top Chef Masters, and what it’s like to work at the intersection of food and art.