re: Sara's NOLA - new chef

I've never eaten there and tried twice. Just couldn't make it happen. But as far as following fads, sous vide has taken a large step in the last couple of years although it's been around for quite awhile. It's trendy to say it is how you are preparing a dish same as bulgogi which is just marinated grilled meat.

I think people put too much stock in a name. I'd rather just say " I'm slow cooking short ribs and grilling marinated hanger steak."

If he's not following fads in the cooking, he's following fads in the terminology.