Looking into the Future - American Chefs
So I'm due for an update from the James Beard Awards last Monday.
There were some surprises and some clear winners of the night.
But the evening is not about winner or losers, but really on the foundation of America as a gastronomique center of the world. Can "America" become the focal point of international fine cuisine?
Foundations such as the James Beard certainly have pushed us into the right direction, but from their embarrassing corruption scandals a few year back, to the old boys networking still going on today, I fear we are still at a full lengths behind the Crème de la Crème.
That being said, we have some of the best chefs doing wonderful food in our kitchens today.
They need to step up to the challenge and not get side tracked with fame or glory and stay in the kitchen to propel our next generation of young chefs to do the same.
We must create a rich history to cement a foundation for our future.
Nobody ever says they want to "Stage" in America... And even if you did, what American chef offers it? Young ambitious chefs always look towards Europe and that has to change, with our thinking and others as well.
There were some surprises and some clear winners of the night.
But the evening is not about winner or losers, but really on the foundation of America as a gastronomique center of the world. Can "America" become the focal point of international fine cuisine?
Foundations such as the James Beard certainly have pushed us into the right direction, but from their embarrassing corruption scandals a few year back, to the old boys networking still going on today, I fear we are still at a full lengths behind the Crème de la Crème.
That being said, we have some of the best chefs doing wonderful food in our kitchens today.
They need to step up to the challenge and not get side tracked with fame or glory and stay in the kitchen to propel our next generation of young chefs to do the same.
We must create a rich history to cement a foundation for our future.
Nobody ever says they want to "Stage" in America... And even if you did, what American chef offers it? Young ambitious chefs always look towards Europe and that has to change, with our thinking and others as well.
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