“Somethingtofoodabout” is really a passion project. For Questlove, it’s not about the food business, but rather the ideas, the concepts, and the imaginations behind the chefs who feed him. There are no recipes and no how-tos. For Questlove, the only how-to you need to know is how to appreciate and understand the taste, the process, and the journey of the idea.”

– VOGUE

This is exactly how I feel about this book and about the creative concepts behind this book. I came across this book during Holiday 2016 when I gifted this book to a colleague. At that point, I really wasn't familiar with Questlove and his passion for the food industry. Like most, I was only familiar with his connection with the musical group - The Roots, his most recent job on The Tonight Show with Jimmy Fallon and seeing him frequently drumming for other acts. Besides a professional foodie, he is also a producer, drummer, DJ, podcast host, amateur comedian, 'Tonight Show' band co-leader & author. Ahmir "Questlove" Thompson has made a career out of knowing what's cool.

It wasn't until a dear friend told me she was going to one of his "food talks" that I looked him up and discovered this book. From that moment on, I was intrigued! I had always been fascinated with the food industry, celebrity chefs and I have always been passionate about cooking... so this was a welcome surprise.

Ironically, Questlove launched a catering service called Quest Loves Food that turned into food salons he hosted at his penthouse. He'd invite top chefs from around the world and hold court in his apartment with them and guests. Those salons became the foundation for Questlove's third book, "Something to Food About," in which he interviews chefs about their own creative processes.

Inside this book you will find conversations with:

Nathan Myhrvold - principal author of Modernist Cuisine and its successor books
Daniel Humm - chef/co-owner of Eleven Madison Park, NoMad New York, NoMad Los Angeles and Made Nice
Michael Solomonov - chef & restaurateur known for his landmark Philadelphia restaurant, Zahav
Ludo Lefebvre - French chef, restaurateur, pop-up impresario, author, and television personality; co-owner of TROIS MEC
Dave Beran - owner of Dialogue, a fine-dining restaurant in LA
Jesse Griffiths- chef and artisan butcher; owner of Dai Due Supper Club
Donald Link - chef turned entrepreneur; owner of Herbsaint, Cochon, Cochon Butcher, Calcasieu, Peche Seafood Grill and La Boulangerie
Dominique Crenn - French chef & owner of Atelier Crenn
Daniel Patterson - American chef, restaurateur, and food writer, considered a leading proponent of California cuisine; owner of Coi in San Francisco and co-author of The Art of Flavor
Ryan Roadhouse - chef owner of Portland's Nodoguro restaurant

Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. What an interesting concept and spin on creativity!

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SOMETHING TO FOOD ABOUT ... CHEFS, FOODIES & INNOVATIVE MARKETING