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What Distinguishes a Chef’s Style?

Appears in
top 1000Culinary Artistry
Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About
Through the myriad decisions chef makes, including those related to the composition of flavors and dishes and menus, a personal style evolves, reflecting a chef’s particular point of view.

My cuisine is not intellectual. I want it to have a more soul-satisfying emphasis. I think my women colleagues are less interested in pyrotechnics. Our heart lies in finding the most delicious combinations of things. Flavor is key, and presentation is definitely secondary. While presentation is fun to play with, it’s never the starting point. —Anne Rosenzweig

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