American cuisine has come a long way since the days of greasy fries and dodgy hotdogs, but does the world’s biggest melting pot of cultures have its own distinct culinary identity? The organiser of The World’s 50 Best Restaurants gathered a group of top US and international chefs and restaurateurs to find out
If there’s one thing italian chef Massimo Bottura is never short of, it’s enthusiasm. so it says a lot about the current state of play in the european restaurant industry that he goes to america ‘to recharge his batteries’. “in europe, we’re not dreaming any more, we have a sense of sadness filled with nostalgia,” he says.
This statement from the Osteria Francescana chef, while not necessarily reflective of all european kitchens, may be indicative of a turning point in american gastronomy – after a lifetime of being known primarily as a fast-food producer, is the country finally finding its own culinary identity?
Read the full article in Restaurant magazine (November 2014)