Certificate of authenticity

As I watch the Chefs Collaborative membership grow, I’m beginning to notice an increase in member restaurants that serve “authentic” ethnic cuisine. Whether it’s authentic Mexican, Italian, French, or Japanese cuisine, one has to wonder about the balance between local and international influence. These member restaurants are committed to buying their ingredients locally, but is there an obligation in preparing “authentic” cuisine to use ingredients from the region you’re highlighting? Does the Mexican torta taste just as good with the queso fresco from Wisconsin? Should you import your olive oil from Italy for your perfect pesto? What makes a menu authentic?

Posted by: Chefs Collaborative

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