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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




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