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...version of himself onstage. Is he at the top of his game in the film? Oh yeah. You see it. It's effortless. These dancers were half Michael's age and younger, yet he was still blowing them away. It was wonderful to watch. He was the dance. I've never seen anyone better than Michael at telling their body to just accept the music and allow their soul to take over. There are moments in the film when he's jamming, and it's just gorgeous. (See the last pictures of Michael Jackson...
...ve worked with everyone from Gene Kelly to Patrick Swayze. How does Jackson compare? Patrick Swayze reminded me a lot of Gene Kelly. Patrick had that Everyman quality. Gene made dancing sort of an accessible idea for the regular guy out there. I felt Michael Jackson was inspired a little bit more from the elegance of a Fred Astaire. Michael loved Sammy Davis Jr. and James Brown and Judy Garland and Fred Astaire. But he wasn't any of those people. To be inspired is one thing, but he made...
...worked as a chef in French and Cuban restaurants in the U.S. Now back in his native Mexico, Martinez is finding himself in foreign territory: he has just landed a job as a wok chef at the first overseas P.F. Chang's outlet in Mexico City. "I've been reading books and doing research online," says Martinez, 38, "because I've never worked with Chinese food. I've never worked with...
...that would be unrecognizable in most parts of China, includes cheese-covered Sichuan Chicken Flatbread, Dynamite Shrimp served in a martini glass and, for dessert, the Great Wall of Chocolate. In fact, as far as chefs go, the company says the less exposure to Chinese food, the better. "We've hired some Chinese chefs in the U.S., but we weren't successful because they had their own habits, and old habits are hard to break," says Roberto DeAngelis, P.F. Chang's director of international operations. "So we'd rather have someone new." (See why Chinese-American food is so different...
...with chocolate fortune cookies. Unlike fast-food giants such as McDonald's and KFC, which localize their menus in other markets, the Mexican menu of P.F. Chang's is nearly identical to that in the U.S., except that customers will get more hand-holding with longer item descriptions. "We've been representing brands 100% as they are, especially at the beginning," says Alberto Torrado Martínez, CEO of Alsea. "We don't tropicalize anything. Mexicans are going to try something they haven't tried." (Read "Can 7-11 Win Over Hong Kong Foodies...