To decide one cuisine is superior makes you look at that favored cuisine with a positive attitude while automatically seeking to find the faults of other cuisines that we have declared somehow inferior. This creates a situation of self-fulfilled prophesies. This is to me not only a pointless exercise but one that deprives individuals of the true enjoyment and experience of different viewpoints. It is the experience of these differences that make dining and cooking an activity worthy of forums such as these. When I eat at an excellent restaurant, wherever it is, I still meet the food presented with a sense of excitement and even wide-eyed innocence at what these talented and hard working individuals strive to create. I do not care if I am in Italy, France, Japan or the United States. Although I have had the privilege over the years to be exposed to the creations of some the finest chefs in the world, my love for what serious cooks everywhere strive to create constantly rekindles my wonder at the experience – it is always new and exciting. I pray that I never lose this certain childish wonder for excellent food and wine. To debate that French cuisine is somehow superior to Italian or Chinese is to me an effort that can only lead to a lack of appreciating for the beauties each can offer. Who is a better musician, Itzhak Perlman or John Coltrane? For me the argument is pointless and perhaps worse. If I spend my time defending Perlman, I will most certainly close my ears to the subtleties that Coltrane offers just to prove my point. The difference is what makes both interesting and wonderful. There are no superior or inferior cuisines, only superior and inferior cooks. I intend to keep both my mind and mouth open.