A Culinary Journey through Europe
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A subtle yet critically important<br />
evolution is affecting today’s gastronomy<br />
and foodservice. During<br />
the last few decades, great culinary<br />
talents worldwide have attracted<br />
guests to their tables to discover the<br />
excellence of first-class cuisine. Such<br />
kitchen greats as Paul Bocuse have<br />
generously shared their knowledge<br />
and transmitted their expertise to<br />
every corner of the globe. The creative<br />
talent of the best gastronomic minds<br />
has led customers to see chefs not as<br />
competent craftsmen as they might<br />
have 50 years ago, but rather as fine<br />
artists very much front and center in<br />
their restaurants. The chef led; the<br />
people followed and appreciated.<br />
www.european-food-journal.com
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