Word: chef
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...messy, so food scientists have cooked up a new conical concept that is catching on in Europe and will soon hit the U.S. This summer Konopizza expects to open shops in Indonesia, Kuwait, Spain and Greece. The chain was founded by Rossano Boscolo, a well-known Italian chef, who prides himself on the fact that the shops' single servings are hustled out of a high-powered oven in just three minutes...
...evening, a resident chef prepares Western-style gourmet meals infused with local ingredients. Expect dishes like Nile perch poached in eucalyptus, and dessert such as wattle seed cheesecake. Members of the Titjikala community also make an appearance, regaling guests with stories from the Dreaming, the Aboriginal myth of creation. Later, tales are shared around a campfire, beneath a star-studded sky. Experienced like this, the vastness of the desert seems to resonate with the ancient traditions of a proud people?and the tourist traps of Sydney or Surfers Paradise couldn't seem farther away...
Undoubtedly one of the most decisive influences on America's professional cooks was France's nouvelle cuisine, word of which reached this country about 20 years ago. Two messages registered seismic waves. The first was that the chefs were no longer servants but stars, an idea that inspired new talent to take up the profession. Not only did young people gravitate to cooking, but many who had trained for other careers switched. Says Wine: "It used to be that parents proudly said, 'my son the doctor' or 'my son the lawyer.' Now my father says, 'my son the chef...
...second message was that anything goes; the ironclad, oppressive dos and don'ts of classic cooking vanished. French chefs reached out to the Orient for ingredients and preparations and broke all the rules. Suddenly, creative minds went to work, often overzealously. "I don't want to be like everyone else," says Bradley Ogden, the 32-year-old chef who performs diligently if unevenly at San Francisco's Campton Place Hotel, proving that individuality itself is not the prize...
...realized that native dishes had to be re-created in larger-than-life versions to command top dollar. Says Baum: "Above a certain price, the public wants to see evidence of skill, and dishes they do not think they can make at home." Adds Barbara Clifford, the Texas-born chef partner in Manhattan's Yellow Rose Cafe: "My mother made home-fried potatoes swimming in oil. That's a little too down-home...