Once you get past the traditional "major" cuisines...

French
Chinese
Indian
Italian

....it tends to get a bit tricky to narrow down all of the possible choices,
combinations and permutations to just seven. To get the most bang for your
buck, you're going to need some chefs with pretty broad repertoires to pull
it off. Off the top of my head, here's what I think I'd go with:

1. Asian/Pacific Rim (Chinese, Korean, Japanese, Thai, Vietnamese, Aussie,
etc.)

2. Eastern European (including Russian, and maybe Austrian(?))

3. Western European (German, French, Italian, Austrian(?))

4. Asian Subcontinental (Indian, Bangladeshi, etc.)

5. Latin (including Spanish, Mexican, South and Central . American,
Caribbean)

6. American (including the traditional regional foods, California cuisine,
Soul Food, etc.)

7. Middle Eastern/Mediterranean/African (This would include Kosher and Halal
cooking)


"modom" > wrote in message
news
> On Mon, 19 Apr 2004 22:36:56 -0500, "Scott T. Jensen"
> > wrote:
>
> >Hypothetical situation: Your kitchen services a boarding school with
> >children from around the world. The headmaster has told you to hire
seven
> >chefs and each specialize in one of the seven major cuisines of the
world.
> >Each chef runs the kitchen once a week and uses the rest of the week to
> >prepare for next time. The idea is to give the vast majority of the
> >students from all the different parts of the world a weekly taste of home
as
> >well as expose them to other cuisines. Having said all that...
> >
> >What would be considered the seven cuisines these chefs would cover?
> >
> >My guess is:
> >European (from Iceland to Russia to Italy)
> >African
> >Middle Eastern
> >South Asia (India region)
> >East Asia (from China to Japan to Singapore)
> >Pacific (including Australia and New Zealand)
> >American
> >
> >Scott Jensen
>
> Does American include Mexico?
>
> modom