[Pete]

I am not against studying the cuisines of different countries at all. I just thnk that young American chefs tend to look overseas, before they really even have an idea of what is happening in this country and our diverse heritage. I do feel though, that American chefs have too many options. In this ever shrinking world we can pick ingredients from every corner of the earth, and are exposed to hundreds of different cuisines. Too many American chefs want to take them all on. I am sorry, but there is no way any one chef can master all the cuisines out there, though many try. That is why there is a glut of crappy "fusion" food out there. Too many chefs what to take what they learned from a week in Thailand, a week in Mexico, and a week in Germany and combine them all. How can you even think of tinkering with a cuisine until you have mastered its basics. It takes chefs, of these native cuisines, years to master them, yet young American chefs often times spend a week somewhere and think that they have "master" the cuisine there. It seems strange, but I truly think that one of the major delimmas facing American chefs, is what kind of food to do. With an opportunity to play with so many cuisines it is no wonder that many chef's menus lack any form of cohesion, and that the food they do is lackluster at best.

[foodnfoto]

I'd like to add a few names to your list, Cape Chef.

Alice Waters
Bill Neal
Edna Lewis

The reason these chefs are to be respected is because they took what they knew of their own culture and background, found what made it unique and distinctive and presented it in a way that resonated with their public. They, and their foods, are all the genuine article--not just a dressed-up costume from another place.

Remember what Dorothy said when returning from Oz--"If I ever need to go looking for my heart's desire, I only need look in my own back yard."

[cape chef]

Dear FNF,

You are absolutly correct to add those names.

Thank you very much
CC

[culinarytourism]

To me, everything described above points to "culinary tourism". If it looks like a duck, talks like a duck....

Culinary tourism is an important new travel industry niche. As F&B professionals, we often overlook that many of the people eating in our restaurants may actually be tourists. In fact, did they drive two hours just to eat at that new restaurant? Did they follow a "celebrity chef" on a circuit, like high-schoolers have done with rock bands?

I'd be interested in hearing commentary on the culinary tourism niche.

Thanks!