to cook in a restaurant the event was apparently put together at short notice at the four seasons but was sold out mumbai thankfully has a fairly experimental audience they didnt know much about the chef but were open to trying something new next time we can create a bigger wave says nachiket shetye director cellar door hospitality shetye says the company will have more such highend popups next year as well as other largescale formats like a sadhya in a wedding banquet hall consumers seem more than eager to experiment with these dining experiences that take them away from regular restaurant meals but for top chefs these cookouts can be a doubleedged sword on the one hand popups provide an avenue for expressing creativity in a format that is not bound by conventional retail chefs can collaborate explore and create new dishes referencing disparate culinary cultures on the other hand quality can easily slip to be in an alien kitchen and turn out the kind of flawless food you are known for is no mean task chefs run the risk of disappointing potential customers drawn to these oneoff experiences yet as they say theres no gain without pain by anoothi vishal et bureau published on dec 4 2016 at 0122 pm ist telegram facebook copy link be the first one to comment comment now comments comment now read comment 1 all comments post post find this comment offensive choose your reason below and click on the submit button this will alert our moderators to take actions reasons for reporting foul language defamatory inciting hatred against a certain community out of context spam others report join the community of 2m industry professionals subscribe to our newsletter to get latest insights analysis download etretail app get realtime updates save your favourite articles scan to download app chefs floyd cardoz popup restaurants the bombay canteen the paowalla brunch homenewspopup restaurants go mainstream as top chefs experiment with format