Gone are the days when chefs barely peeked their heads out from behind the kitchen pass. The evolution of chefs from behind-the-scenes artists to international culinary celebrities is transforming the way we experience food. Whether they are serving food personally to your table or donning microphones to share their ethos with the masses, we are eating it up. Their world has become ours, and we are hungry for it, and now it has become an intrinsic part of their profession. With the notoriety comes the travel—a requirement to present their food on the international stage. Recently, over 100 chefs from over 40 countries descended on Udine, in Northern Italy, for a phenomenal amalgamation—the XXIV edition of Ein Prosit. Amidst the gaiety of clinking glasses and rekindling acquaintances, I spoke with some of these recognized chefs to find out about their experiences and what it means for them to travel and cook in other parts of the world. When asked to cook at Quintonil restaurant … [Read more...]