A few weeks back I was watching a Show on the Bocuse D'or, a cooking competition held in France. The impression I got from the show is that the Europeans have a real snooty and disdainful view of American chefs that almost borders on Anti-Americanism. It appears that almost every year it is some french chef that wins the top spot.
Later on I read some remarks from french chefs Michel Richard, Georges Perrier and JEan Louis Palladin etc. about how there are No good Amercan chefs. this seems odd to me since these people have gotten rich in this country. I'm sure that these guys had Americans working under them. So what are they trying to tell us - that since there are no good American chefs they put out substandard food to customers they view as tasteless and unsophisticated?
Then if you read Michael Ruhlmann's books about his experiences at the CIA, he quotes the instructors who insist that American chefs can hold their own against any one from Europe.
Any insights, opinions? Just curious.