Restaurant Report



Free Newsletter - Subscribe Today

Restaurant Management
Restaurant Marketing
Restaurant Service
Restaurant Operations
Restaurant Accounting & Finance
Restaurant PR
Restaurant Design
Chef Talk
 
Online Store
Marketplace
Buyer's Guide
E-mail Newsletter
 
Advertising Info
About Us
 
Our Sister Site:
RunningRestaurants.com
 

Follow Restaurant Report on Twitter

Restaurant Report on Facebook






Question and Answer Advice, Tips, and Insights From Folks Who Have Been There Before...


Question:
Recently, I have had the good fortune of beginning a partnership with a Chef from Belgium. An exciting opportunity to join the culinary cultures of the United States and Belgium. We are opening in Florida in the next few months. Anyway, in conversation, he asked me what is American food. How do I explain the vast complexities of American food to someone from Belgium and come across with the passion without being pretentious and aloof. How do you explain the passion you are trying to carry on from such leaders as Michael Foley, David Burke, Puck and Emeril Lagasse? All dedicated to the true Art of the Epicurean and being true to the appreciation of the American farmer. So the question to all of you, "How would you describe the American Culinary Culture?"

- Don Zajac




All Q & A sessions are now available on Restaurant Report's membership site RunningRestaurants.com.

Click here to go to the Q&A section.

RunningRestaurants.com




Copyright © 1997-2023 Restaurant Report LLC. All rights reserved.