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?
Success Editors on November 1, 2010 12:00 AM
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.
Posted by Garrison Wynn, on November 1, 2010 7:17 PM
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.
Posted by Patricia McGuire, on November 1, 2010 12:00 AM