Who excites you right now in the culinary field? Is there an up and comer we should be on the lookout for? Are there any exciting (or scary) food trends you have noticed?
Chefs
Started by
TrishCT
, Sep 08 2003 12:32 PM
1 reply to this topic
#1
TrishCT
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- participating member
- 1,303 posts
Posted 08 September 2003 - 12:32 PM
As a writer myself, I am thrilled to get the chance to chat with you.
Who excites you right now in the culinary field? Is there an up and comer we should be on the lookout for? Are there any exciting (or scary) food trends you have noticed?
Who excites you right now in the culinary field? Is there an up and comer we should be on the lookout for? Are there any exciting (or scary) food trends you have noticed?
#2
souljoy
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- legacy participant
- 31 posts
Posted 11 September 2003 - 01:54 PM
Hi TrishCt,
I love spicy food, and I am happy to see more and more Mexican food under the spotlight; you know, moving beyond the standard tortilla and taco. And I also like tequila, and it is great for cooking as well as for plain sipping, like a fine Cognac. Perhaps Diane Kennedy played a role in this focus.
I think the trend is increasingly toward fusion food; featuring many cuisines, such as the food of India (Tabla restaurant in NYC is typical example), food from Latin America, soul food, Vietnamese food, and so on. I don't think the so call butter and cream haute cuisine of France will ever have the importance that it did years ago.
As for new chefs; I can't keep up with them. There seems to be a musical chair of glittering stars. But I think Emeril is talented and funny, and sloppy at times, perhaps on purpose? Who knows.
I love spicy food, and I am happy to see more and more Mexican food under the spotlight; you know, moving beyond the standard tortilla and taco. And I also like tequila, and it is great for cooking as well as for plain sipping, like a fine Cognac. Perhaps Diane Kennedy played a role in this focus.
I think the trend is increasingly toward fusion food; featuring many cuisines, such as the food of India (Tabla restaurant in NYC is typical example), food from Latin America, soul food, Vietnamese food, and so on. I don't think the so call butter and cream haute cuisine of France will ever have the importance that it did years ago.
As for new chefs; I can't keep up with them. There seems to be a musical chair of glittering stars. But I think Emeril is talented and funny, and sloppy at times, perhaps on purpose? Who knows.
