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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 -- Like a cure for A.I.D.S., Alzheimer, Parkinson, & Mad Cow Disease? Volunteer your computer for folding-protein research for when it's idle. Go to http://www.distributedfolding.org/ to sign up your computer. |
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Do you want chefs from all over, or chefs from all over with great cuisines?
I'm not sure what a great cuisine is, exactly. I guess that it's got to have a wide variety of main and minor ingredients, and cooking techniques, and tasty dishes from formal banquets to hearty rustic food. On that basis, we can start with France and China, and don't ask me to rank order them. Well, maybe put the French a little ahead for the variety of breads and desserts. After that we go to the second tier. Here, I think we have to look at places that have the widest variety of fresh ingredients and have developed a cuisine that makes the most of nature's bounty. Let's say Japan, Italy, and California . California cuisine doesn't travel that well, except to areas with a Mediterranean climate and a similarly wide variety of fresh ingredients. So, if the boarding school is in Switzerland, there's no point in bringing in Alice Waters (except maybe in the summer). The same is probably true of Japanese cuisine, especially if a variety of fresh seafood is not readily available. At this point, pretty much all the techniques have been covered. For the remaining cuisines, I would look for interesting local ingredients. I would look for a Tropical climate chef who used a wide variety of chiles and other spices in the highly seasoned dishes of India, Latin America, and the Caribbean (Mexican and Indian food are surprisingly similar, especially if you think of tortillas as chapattis). Finally, for my magnificent 7, I think I would look for Mr or Mrs Meat - a chef who specialized in grilled, roasted, and slow-cooked BBQ meat, including Argentine beef (and Brazilian churrasco), African game, Aussie/New Zealand lamb and goat, and pig from just about anywhere. -- ---------------------------------------------------------------------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" "Scott T. Jensen" wrote in message ... 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 -- Like a cure for A.I.D.S., Alzheimer, Parkinson, & Mad Cow Disease? Volunteer your computer for folding-protein research for when it's idle. Go to http://www.distributedfolding.org/ to sign up your computer. |
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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 |
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![]() "Scott T. Jensen" wrote in message ... 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 These are major cuisines? Why not just collapse S. Asia, E. Asia, and the Pacific into "Asia and the Pacific", then you'll have room for South American and Antarctican. Peter |
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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 |
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"Scott T. Jensen" writes:
Hypothetical situation: Your kitchen services a boarding school with children from around the world. Oddly enough I know a woman who went to a Swiss boarding school whose student body was international. One Friday a month the dinner was whale meat. To this day she can't abide fish of any sort. Trust me, the nuns were more interested in developing minds and souls than in bellies. IMO seven cuisines aren't enough. I like the idea another poster had about using chefs who specialized in various aspects of cuisine - meat, vegetables, breads, etc - but even that would require the chefs to collaborate on a menu - somehow I can't see say, Friday's menu looking like Breakfast - meat Lunch - meat Dinner - meat Too much like spam, spam, eggs and spam. 1. East Asia 2. South Asia 3. Southern Europe/Mediterranean (includes Italy/Greece) 4. Northern Europe (Alsatian chef, swings between French and German 5. Spain (preferably a Latin/Southern American chef trained in classical Spanish cuisine) 6. Arabic/North African 7. Eastern Europe/Balkans American (US) I'd skip. Given our cuisine is largely derived from successive waves of physical and cultural immigrants it shouldn't be hard for any of the other chefs to cover that particular section of the water front. Best, Marc 6. 5. |
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modom wrote in
news ![]() On Mon, 19 Apr 2004 22:36:56 -0500, "Scott T. Jensen" wrote: What would be considered the seven cuisines these chefs would cover? My guess is: American Does American include Mexico? modom Or even South American? I see five great cuisines: French Italian Chinese Thai Indian Even those break down by regions, but they are bodies of knowledge that work from principles and have influenced other cultures/nations to adopt these principles. This is a broad statement, but I think a bit more easily workeable than the Seven Seas approach above. It is of course open to debate. -- Il faudrait que tout le monde réclame Auprès des autorités Une loi contre toute notre indifférence Que personne ne soit oublié Carla Bruni, «Tout le monde» |
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"Scott T. Jensen" wrote in message
... 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 It seems wrong to lump all European cuisines together. I would say , for example, that Italian has more in common with Middle Eastern than it does with Scanadanavian. Likewise, Chinese, Japanese, and Thai are all very diferent. Likewise I bet that standard Australian fare is worlds apart from traditional Polynesian. Bottom line? It's a silly question. -- Peter Aitken Remove the crap from my email address before using. |
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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 I would quibble about the last two. Oz, NZ, and USA have some of the most brilliiant chefs working today, but this has been the case for such a limited time that their cuisines are largely synthetic. Rodney Myrvaagnes NYC J36 Gjo/a Capsizing under chute, and having the chute rise and fill without tangling, all while Mark and Sally are still behind you |
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You'd definitely have to have a British chef. If the English cooking is so
abyssmal (look I just go by what I am told) it has to be included to get the kids to appreciate the other cuisines. -Ginny With tongue planted firmly in cheek. |
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"Virginia Tadrzynski" wrote:
You'd definitely have to have a British chef. If the English cooking is so abyssmal (look I just go by what I am told) it has to be included to get the kids to appreciate the other cuisines. That's why I included American in the original seven I thought might be it. Kidding. Just kidding. Scott Jensen -- Got a business question, problem, or dream? Discuss it with the professionals that hang out at... misc.business.consulting, misc.business.marketing.moderated misc.business.moderated, and misc.entrepreneurs.moderated |
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"Louis Cohen" wrote:
Do you want chefs from all over, or chefs from all over with great cuisines? They can all hail from Nuuk, Greenland for all I care. They just need to be considered really good cooks (a.k.a. chefs) for a particular cuisine. And having the credentials to back up that claim. Perhaps graduating from one or more cooking schools with an emphasis in those cuisines, working at 5-star restaurants similarly specialized, and/or winning cuisine-specific cooking contest. The secret ingredient for this Iron Chef contest is ... *dramatic drum roll* .... Spam! Scott Jensen -- Got a business question, problem, or dream? Discuss it with the professionals that hang out at... misc.business.consulting, misc.business.marketing.moderated misc.business.moderated, and misc.entrepreneurs.moderated |
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"Snapper" wrote:
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. And that raises the question about finding such chefs. How would you and others go about that? Is there a cooking magazine that all chefs around the world read? Perhaps a select few? Or would there be a better way to make such chefs aware of such job openings? 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) Thanks for your take on this. Seeking to better understand your recommend, I'd appreciate your take on MrAoD's seven-cuisine recommend and your thoughts on his evaluation of the American cuisine. His recommend being: 1. East Asia 2. South Asia 3. Southern Europe/Mediterranean (includes Italy/Greece) 4. Northern Europe (Alsatian chef, swings between French and German 5. Spain (preferably a Latin/Southern American chef trained in classical Spanish cuisine) 6. Arabic/North African 7. Eastern Europe/Balkans American (US) I'd skip. Given our cuisine is largely derived from successive waves of physical and cultural immigrants it shouldn't be hard for any of the other chefs to cover that particular section of the water front. Scott Jensen -- Got a business question, problem, or dream? Discuss it with the professionals that hang out at... misc.business.consulting, misc.business.marketing.moderated misc.business.moderated, and misc.entrepreneurs.moderated |
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"MrAoD" wrote:
"Scott T. Jensen" writes: Hypothetical situation: Your kitchen services a boarding school with children from around the world. Oddly enough I know a woman who went to a Swiss boarding school whose student body was international. One Friday a month the dinner was whale meat. To this day she can't abide fish of any sort. Humorous story. I didn't know there was such a demand for whale meat. :-) Trust me, the nuns were more interested in developing minds and souls than in bellies. Yeah, teaching nuns tend to be that way. My hypothetical school wouldn't be. It would view excellent food as one of the way to make the student body happy. Happy to be attending the school and happy as they do their studies. IMO seven cuisines aren't enough. How chefs (separate cuisines) would be enough? I like the idea another poster had about using chefs who specialized in various aspects of cuisine - meat, vegetables, breads, etc - but even that would require the chefs to collaborate on a menu - somehow I can't see say, Friday's menu looking like Breakfast - meat Lunch - meat Dinner - meat Too much like spam, spam, eggs and spam. Even though Spam is a magical meat? The idea is to give complete control over the kitchen to the chef on the day they're to work to create as they see fit and not have a battle of the chef egos. That and to break up the monotony the same food all the time and/or done with same mindset/approach. A chef has a certain style in their cooking and that tends to come through no matter what they cook, especially if it isn't their main cuisine. 1. East Asia 2. South Asia 3. Southern Europe/Mediterranean (includes Italy/Greece) 4. Northern Europe (Alsatian chef, swings between French and German 5. Spain (preferably a Latin/Southern American chef trained in classical Spanish cuisine) 6. Arabic/North African 7. Eastern Europe/Balkans Thanks for your recommendations. American (US) I'd skip. Given our cuisine is largely derived from successive waves of physical and cultural immigrants it shouldn't be hard for any of the other chefs to cover that particular section of the water front. The idea was to have an "American" day of food each week, as there's expected to be a significant number of American students. The idea being to make one day different from the day before. Given that intent, would you still not include American? If you would then, how would your seven cuisines change? Also, for me to better understand your recommendations, I'd appreciate your evaluation of Snapper's. His was as follows: 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) Scott Jensen -- Got a business question, problem, or dream? Discuss it with the professionals that hang out at... misc.business.consulting, misc.business.marketing.moderated misc.business.moderated, and misc.entrepreneurs.moderated |
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"modom" wrote:
"Scott T. Jensen" wrote: 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? Yes, I was tossing into North, Central, and South American into "American" for the list above. And I knew that probably was wrong, but that's why I posted my question to this newsgroup. I wanted to know what would be a better answer than the one I came up with to my own question. Scott Jensen -- Got a business question, problem, or dream? Discuss it with the professionals that hang out at... misc.business.consulting, misc.business.marketing.moderated misc.business.moderated, and misc.entrepreneurs.moderated |
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