Because cooking is an art it will always be ever-changing and will always be responsive to contemporary lifestyles and thought. Cooking most closely parallels architecture in the arts by the virtue of being a necessity, as well as a luxury, an art and a science. For this reason architecture is the best place to draw guiding principles and best practices for the future direction of cooking. For more about the parallels, see the forward to Latour's menu.
The epitome or high point of civilization is a tablecloth restaurant....eating well is half of living well. These maxims have guided the main passion in my life - enjoying, understanding and contributing to the best cuisine and restaurants in the world. How can we contribute to the evolution by propelling the 'cutting' edge of fine cuisine inextricably forward for mankind? How can we continue to raise the bar for the general public's fine dining discernment so that World Class restaurants get the support they need to thrive? With this in mind, utilizing my expertise to share my views and 'coach' and 'consult' others would be the next step.
An expert on the topic having spent time with one of the top 4 chefs in the world in France, owned a top 10 restaurant in the U.S.A. and dined at most of the top restaurants in France and the USA. For more, click on this link:
Help others to better understand the differences between ratings guides. Offer better explanations of what makes a World Class restaurant and the subtle differences.
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