Chef Ray Dawson on Thinking Inside the Bun

Director of Culinary Operations Chef Ray Dawson talks America’s “Most Basic Comfort Food” with The Daily Beast:

Ray Dawson, director of culinary operations at the International Culinary Center, echoes Downing’s approach to thinking outside the bun. “We jazz up burgers because we can. You can add anything to it because it has a neutral flavor profile in itself.” Charged with initiating scores of new students, Dawson champions decorating the blank burger in his kitchen both as a way of instilling proper cooking techniques in his chefs-to-be, and also as a conduit to sample the spectrum of new technologies available, from boutique pickling to molecular gastronomy.

Read the full article here: Have We Reached ‘Peak Burger’? The Crazy Fetishization of Our Most Basic Comfort Food