| The ability to improve upon an old recipe or | | | | This abundance of different foods has created an |
| create an exciting new recipe is a talent a very | | | | explosion of creativity among the worlds' cooks. |
| special few can accomplish with little or no training, | | | | Many examples abound. Tex-Mex. Creole, Cajun, |
| but almost anybody with the proper training and a | | | | Caribbean and South American are styles of New |
| genuine interest in excellent food and its | | | | World tastes, while French, German, Italian, Middle |
| preparation can become an exceptional | | | | European, Indian, Thai, Japanese and Chinese are |
| imaginative chef. | | | | more traditional styles, yet are always in a |
| There is a lot more to becoming a chef than | | | | constant state of change and experimentation. |
| simply following a recipe, although that is a critical | | | | Nouvelle cuisine and haute cuisine are two terms |
| first step in the creation of a gourmet chef. Good | | | | that come to mind when we think of cooking as |
| cooking can and should be an art.This art-form | | | | an art. These French terms are indicative of |
| came into existence over a period of thousands | | | | cutting edge methods involves the blending of |
| of years since civilizations began to evolve. Due to | | | | these ethnic or regional food styles into |
| diverse ecosystems and climates early | | | | sensational new dishes that will please even the |
| civilazations had to use the resources and | | | | most sophisticated connoisseur. |
| technologies that were available locally. The | | | | Another facet of cooking as an art form is the |
| Chinese, as an example, developed wok cooking | | | | visual aspect of presenting the dishes in an artistic |
| as an answer to the scarcity of firewood. By | | | | and pleasing fashion. It has been said that we eat |
| cooking over a small hot flame and stirring | | | | with our eyes and our nose as well as our taste, |
| constantly to prevent burning the food, the use | | | | if this is true; a beautifully presented |
| of fuel was maximized. | | | | entrée will keep the diner coming back |
| All these ethnic groups developed diverse regional | | | | again and again. |
| cuisines over the millennia by drawing on their local | | | | Today there is also a call for healthful natural |
| resources which to this day, define a nation's food | | | | organic foods as well as a growing backlash |
| taste preferences. With the opening of global | | | | against non-natural ingredients in the food we |
| trade, particularly with the New World, these | | | | serve and consume. These factors present a |
| regional differences became less and less obvious. | | | | creative challenge for all cooks and chefs to not |
| Tomatoes which we associate with Italian cooking | | | | only use fresh local products, but to prepare |
| came from the Americas as did potatoes, | | | | these products in tasty healthful recipes as well. |
| peppers and corn (maize). Rice, wheat, barley and | | | | Employment opportunities will abound for those |
| many other varieties of produce and grains not | | | | creative chefs who can utilize their own special |
| native to the New World are now found under | | | | touch and develop their talents for creating new |
| cultivation worldwide and are used in food | | | | and exciting eating experiences. They will find their |
| preparation worldwide. | | | | future unlimited. |