We got to talking about the similarities between the food and fashion worlds -- how everything is rooted in the visual, why it's important to start with good ingredients and good fabrics and how both disciplines unify form and function.
Zac Posen: "They're really snotty in France. But they get my collection."
Marcus Samuelsson: "Then how do they accept -- "
Z.P.: "They accept me. They're really ultrasnotty snots. The way they saw American designers was with the rise of the American socialite and the rise of the celebrity magazines. I started and then from me there was a whole bunch of younger designers. It created a new industry. They do respect the craft, but it is still challenging."
M.S.: "I get it."
Z.P.: "Listen, I'm not worried because I have real confidence."
M.S.: "You're young, so you're going up against people that have been doing it 30, 40 years and it's like..."
Z.P.: "You're in high competition with them. Yeah, they're very snotty in France with American fashion. And there are very few American designers who successfully left the U.S. and went to Europe."
M.S.: "It's very similar to food, the acceptance is always the Europeans coming this way and not the other. When I was in cooking school I'm like, 'How come France has the license to be right on everything?' My teachers were like, 'Don't ask those questions.'"
Z.P.: "They have great ingredients, and I know in my industry they have incredible sewers and patternmakers."
M.S.: "But that's what America taught me. There's space enough for all of us."
To view Zac Posen's most recent collection, click here >>


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