Chef PAUL PRUDHOMME may have brought the flavors of the New Orleans Vieux Carré to presidents and a king, but his deepest satisfaction comes from the food itself.
aRUDE: bon appetit
Escoffier is to chefs what Robert Linxe is for chocolatiers. Both great contemporary and classic chefs have at least one thing in common: a keen understanding of Great Master Escoffier.
There is a place for everything. Those who want to can preserve tradition, and others can create new dishes using global ingredients which have become available thanks to better distribution.
A recipe, by definition, is never entirely proprietary; the great classics belong to the public domain and are ripe for re-interpretation by any creative chef.
Part of being a chef is the need to be a responsible consumer; the decisions we make affect not only what gets served on our tables, but what gets produced by our farmers.