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Some Japanese chefs have a "problem" -- their restaurants earned one or more Michelin stars, the world's biggest culinary honor. The chefs say they cook for their customers, not strangers, and they don't relish the attention. Top Western chefs have a beef, too, saying Japanese chefs mostly stick to tradition, so their dishes aren't as praiseworthy. The two cultures seem to define success differently. What are the consequences of each approach, and is one better than the other?
Traditionally unique
Unique or tried-and-true? Both can succeed. Macaroni & cheese is never 'a complex mix of sophisticated flavors that borders on the divine.' But if you don't screw it up, kids and adults alike will gladly dig in.
Eye of the beholder
Being singled out for doing a good job is not the Japanese way. So our chefs clamor for a Michelin star and Japanese chefs just shrug their shoulders. Different paradigms.
Success' shadow side
Attention has a downside. For some of us notoriety can be painful, with unwanted consequences. I think of people like Elvis, Marilyn Monroe and Michael Jackson.
Food and values
Value is always determined in the eye of the beholder and many organizations and people forget this to their detriment.
Whose heaven?
Domination -- one language over many, one culture over all others, one way of judging cuisine or student achievement -- is the root cause of much human conflict, poverty, oppression, and the shattering disappointment of French chefs.
Edorampo: Your question is rather puzzling. Tokyo restaurants received a total of 261 Michelin stars this year, more than any other city in the world....
getjiggly1: I don't understand why "sticking to tradition" should be less praiseworthy for a chef. Excellence in preparation and presentation is as pra...
