Article Abstract:
Chef Rick Bayless regularly visits Mexico to learn more about the ingredients and the preparations that are distinctly Mexican. He is concerned that the Western aspirations of many countries will result in the loss of indigenous cuisines. Fewer Mexican families roast their foods outdoors, and the complexity and richness of their foods suffer. He understands that he still has much to learn. He does not see cooking as artistry, but referring to chefs as craftspeople does not capture the emotional component that is central to exceptional cooking.
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Article Abstract:
Television chef and author Julia Child feels that Bartlett pears are an appealing alternative to low-calorie prepackaged desserts. She also acknowledges that there are some foods, such as poi and Tex-Mex dishes, that she finds uninteresting. A chef developing new ideas or faced with a novel problem needs to draw on experience, and that is why it takes so long to become a professional chef. She notes that breakfast is one of the most difficult meals to cook because of timing issues involved.
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Article Abstract:
Several renowned chefs share their best food experiences, either dishes they have had or made themselves. Ismail Merchant and Daniel Boulud favor dishes that they had with their families. Rose Laevy Beranbaum and Sylvia Weinstock prefer desserts that they make themselves. Copeland Marks recalls a Persian dish called fesenjan. Jeremiah Tower most enjoyed a tart with woodcock, foie gras and black truffles.
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