Where Chefs Eat: the culinary bible for foodies who love to travel
When chefs aren't slaving away in the kitchen to bring you their carefully created masterpieces, it surely goes without saying that they like to eat out. Whether its to broaden their horizons, or just to enjoy being on the other side of the kitchen door, plenty of chefs go out to eat in rival restaurants. But where do they love to go, what do they love to eat and, well, why? When you're talented enough to cook for others for a living, why not just cook for yourself? We can imagine chefs are rather fussy eaters, too, but when you're working an unsociable 80 hours a week, it's probably quite a relief to have someone else painstakingly ensure that your meal meets the standard.
Research and inspiration are also key factors. It's important to see what your rivals are up to, and maybe be inspired by how they're experimenting. Keeping up with the latest food trends is of importance to many chefs, after all they're running businesses and the customer is always right. If a particular dish is doing well in one restaurant, it isn't beyond another chef to reinterpret it and jump on the bandwagon so to speak.
It may be fair to say chefs have an appreciation of food and the craft of cooking that us mere mortals simply can't appreciate, so their taste in restaurants is a pretty trustworthy barometer, maybe even more so than critics. According to a survey, chefs often avoid pasta and chicken in restaurants, citing the fact they enjoy eating new and exciting dishes; ones which they've never made themselves.
Where Chefs Eat: A Guide to Chefs’ Favourite Restaurants, as the name suggests, is dedicated to reviews based on what over 400 renowned, international chefs have to say, including the likes of Heston Blumenthal. As far as high end cuisine goes, their word is gospel. From Barcelona to Basel, Zagreb to Zurich, over 3000 restaurants get the once over, and you can rest assured knowing that there's none of the critics' usual nit picking, but rather a concise, fact based review from those in the know.
If the chefs' words are gospel, then this guide is certainly the bible for foodies. Especially for those who like to go on adventures to find the hidden gems out there. Over 70 countries are represented in the book, so this is a go to for travellers. Moreover, this doesn't solely concentrate on the upper reaches of the gastronomic scale, but features a vast array of different types of eateries.
Searching for burgers in Bangkok or lobster in London, a cost effective night in Copenhagen or going all out in Paris, this guide is a must have. Given that chefs are notoriously hard to please, these are opinions you can trust, practically anywhere you're thinking of going.
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