But make it plant-based.
alumni, food activists, cookbook authors, and TV personalities, expanding the definition of what it means to be a New York—and an American—chef. “They represent what the food scene in New York today looks like,” says Samuelsson,”what the next generation of food looks like, tastes like, where it lives.”, the first of a two-part exhibit in fall and spring exploring modern American styles as well as associations with issues of equity, diversity, and inclusion.
In the weeks leading up to the event, Vogue and Instagram are sharing Reels of the chefs creating summer-y recipes, such as a watermelon salad, roasted potato skins, and a tuna-less Niçoise salad. They’ll be different from what will be served at the Met Gala, but plant-based as well. For Samuelsson, bringing the plant-based conversation to a fashion event felt natural. “Both industries respect craftsmanship,” he explains. “Being a chef is all about working a lot with style, with people. It’s the same thing with fashion. It’s a different medium, but you’re really expressing a point of view, a sense of place.” As far as eating flora, much of the fashion industry utilizes natural materials as well, he points out.
Samuelsson hopes that the Met Gala’s food, as much as the outfits, will spark a conversation. He feels ambitious about the future of food at the event. “I’m excited about hopefully starting a tradition where, next spring, the audience will come for the food as well.”
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