What Heritage Means For The Restaurant Chef
Heritage -- and what that means (preserving, vocalizing heritage) for the restaurant chef -- who has the run a business, meaning -- the food needs to be current, interesting and delicious (delicious doesn't just cut it). We speak with 3 chefs who cook from a particular "heritage" - and talk about how they bring that to the masses. We talk about their struggles (and failure) to introduce flavors, some breakthroughs, how critics and food writers get and don't get what they are doing. Traveling for research -- the question how do you further a food heritage when you are 8,000 miles away?