The millennia was just the beginning...

From the Year 2000 into the beyond...

The Global Chef 2 Chef by Chef

Chef by Chef

The future of the culinary arts is a kaleidoscope of uncertainty we offer a presentation of simple elegant historical analysis and special foresight into the art of cuisine management as it relates on the global stage.

• The American way... defined - with America the melding pot of the culinary world we face a heavy weight decision in focuses. The culture feeds fast food, but the arches must fall. Will all the culinary aspects of the world merge into a new unique cuisine {SEQ} or emerge as the most hated of haute cuisine on the global stage? And. Who will lead the way into this new arena? find out. 

• Parlez vous Français? L'excellence culinaire - from the traditions of Escoffier to Julia Childs astonishing ascent into the culinary texts the centerpiece of the foundation begins and resurges from the French - haute' cuisine. With the arts of technique and artistry, the bonding of the cuisines began with a solid foundation in it's essences. 

• Châwp phêt {some like it hot} - for the history of the culinarian globally and in America we must travel eastward in the east it was born quick easy good. With the faster increasing taste and trend of cuisine in the states, Asian and Thai dishes have been the leader in the fusing of culinary techniques. The accents of spices and exotic ingredients have expanded the foundation of the chef. You may ask how? Fast food had a beginning and it wasn't in America, it was simply transformed here.

• Chips, Salsa and Chili peppers {Como esta?}-- the primary ingredient in American cuisine today, Mexican and native culinaria. "Everybody likes it tangy" so it is said, add a little spice to your life. From the foundation of American culture the indigenous persons of North America had concocted a cuisine unfamiliar to their European counterparts. With the assimilation of those persons, and more recently the introduction of Mexico's culinary styles the potage is completed.

  Let's all Eat!

• Seedling to perennials {the evolution} -- like a river and it's many tributaries the ultimate definition of American cuisine is only limited to an individual perspective. The emergence of cuisines in America traditional and non-traditional can not be limited to the known or prevalent. With middle eastern and Mediterranean cuisine ascending the ladder of technique, Food will continue to redefine itself and refine it's nature. However the question remains will the global chef rise and Let Culinaria Live? the answer. 

Coming Soon... The Chef Ages

Simple Elegant Quick