Of the millions of special diets and cuisines how many different cuisines can one Chef master? Can a gluten free chef also master a Japanese cusine? Can a French chef master lowcountry cooking? Should they? Or should chefs stick to one area of expertise?
Yes he can, depending on his level of training, experience, exposure, & ability to master/absorb different techniques. Rgds
Yes a chef can. In fact, it is a brief description of my job. At Teatro ZinZanni I create a regional menu for each show we do. My first show was a french themed show so my menu was decidedly french. Our current show is a spicy latin number, so my menu is very latin. I think of it all as my Chefs playground. On special occasions I also design themed menues, just did a Charles Dickens theme for my last big event. I think chefs should create and design whatever makes them happy. If this is focusing on one style, then great. But for me, learning about different world cuisines and getting a chance to design a nightly 5 course is challenging and a whole lotta fun. As for actually mastering it, well, ours is such an organic and ever changing field that mastery is a personal milestone and we should all be open to getting better at what we do on any level.
Of course, once a chef, always a chef. We have had a wonderful experience and our group now has expanded our client base and our cuisines. We started as an Italian restaurant in San Francisco by the name of i Fratelli, then added Tre Fratelli which were very popular restaurants back in the late 70's and throughout the 80's. 90's and early new millennium. Since then we expanded internationally. Although we have opened restaurants in the U.S., Spain and Central America, our customer base is mostly in Guatemala today with 8+ Tre Fratelli Italian trattorias, created an American concept called Frisco Grill along with its menu which includes great and varied burgers, ribs and San Francisco fare such as clam and lobster chowder in a sourdough bowl etc. Recently we took over a Chinese restaurant by the name of JK Ming and converted it into an Asian Fusion restaurant. Our owner and Executive Chef, Peter Huson has led each of the recipes and are now re-doing a Mexican restaurant, and soon to open a Latin Fusion concept. The ever-growing learning curve has been amazing and fun. Living in California helps of course and staying in touch with the latest tendencies, attending events, dining out and working with chefs that have a well-rounded cuisine knowledge can also prove helpful. Check out our client base and menus: www.fratellirestaurantgroup.com.
I think that French trained Chefs are more adaptable to mastering multiple cuisines as they have a much more stringent set of rules that are cross cuisines,Take Vietnamese cuisine it was a french territory therefore this would be easy for a french chef to master. If you look at cuisine as a whole it is a product of Low country cuisine and many Chefs adapt street food into their menus. If i am not mistaken this is where a Black Hat Chef came from mastering of multiple cuisines,And is the reason that you should not wear Black Jackets Black Hats and so forth,The same is true of cloth buttons and piping,Restricted to Chefs.IMHO