Nobu Matsuhisa

Article Abstract:

Japanese chef Nobu Matsuhisa, owner of Matsuhisa in Beverly Hills and Nobu in New York City, believes that being a chef requires a willingness to always be learning. He sees himself as a chef, and not an artist, which means that he tries to make the best food within the constraints of time imposed by customer expectations. Making sure that the customer is happy by providing good food is more important that perfect presentation. His dishes and his style evolve as he learns more from his customers and his peers.

Appreciation, Cookery, Japanese, Japanese cooking, Matsuhisa, Nobuyuki

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Marcella and Victor Hazan

Article Abstract:

Teaching chef Marcella Hazan and her husband Victor Hazan believe that American appreciation of food is limited because there is little cultural context for knowing how foods should taste. Because of economic limitations, Italian cooking introduced in the US was different from that found in Italy, and to meet customer expectations, those differences have persisted. The cuisines of different regions of Italy, such as Venetian and Florentine, are so distinct that the term Italian cuisine is a misnomer.

Analysis, Cookery, Italian, Italian cooking, Hazan, Marcella, Hazan, Victor

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Bobby Flay

Article Abstract:

New York City chef Bobby Flay does not see artistry as a component of the cooking he does at his two restaurants, Bolo and Mesa Grill. His primary concern is providing good food and an energized environment in which to eat it. He described cooking in physical terms and believes that sex and eating are related. His restaurants feature southwestern and Spanish dishes because strong latin flavoring can be accomplished without relying on fat.

Cookery, American, Southwestern cooking, Flay, Bobby

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