by Holly Ramer

Andrew Carmellini is ready to shake up his culinary playlist again. After shifting back and forth among Italian, American and French cooking, his next venture is Bar Primi, a pasta restaurant set to open in New York in April. It's the latest example of how he has found success by building on his own tastes and the way he likes to eat, rather than attempting to ride any food trends.

"I think it's such a silly word — trends — I try not to follow them. I always want to do what I feel as opposed to, 'Let's do this concept,'" he said Thursday during an interview at the South Beach Wine and Food Festival.

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Source: http://www.winnipegfreepress.com/