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The culinary world becomes much more authentic, detailed and refined. Instead of pseudo-Asian, we experience Japanese, Korean and Vietnamese. Instead of Tex-Mex, there are Chilean, Peruvian and real Mexican dishes. And classic cuisine with its good craftsmanship is returning, the postmodern experimental phase is over. Now it is important to demand the price for good quality that it is worth. Why do many chefs have the impression that they are not allowed to earn money with good food? We need to be more self-confident. - Juan Amador, "Amador Restaurant", Vienna
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