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MEET OTHER CHEFS IN CYBERSPACE
Paul Bocuse is credited for the reawakening of the culinary art in France in the early 1970's. A disciple of Fernand Point, Bocuse, with a cardre of pioneers such as his friend from Lyons, Jean Troisgros, Roger Verge, Michael Gerrard and others, inspired French cooking to again forge ahead and drag the rest of the culinary world along behind them. This group of chefs innovated, experimented and pushed the traditional French cuisine until there emerged a new, or Nouvelle Cuisine. This emerging was facilitated by considerable intercommunication, discussion and sharing of ideas between these chefs. Paul Bocuse is today's ambassador of the culinary art, a landmark to the new young chefs who aspire to enter the world of culinary aristrocracy. Without him and his efforts the life of modern day chefs would be dismal indeed.
Chef Bocuse trained many of today's great chefs in his restaurant named Paul Bocuse outside of Lyons, France on the Saone River, and he is known to them as a friend who is always willing to give them help when and where they might need it. Keep it simple and keep it real, cooking and friendship. Let's do the same in Cyberchefs Electronic Union and let there be a sharing and exchange of ideas between chef's.
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The picture of me with CHEF PAUL BOCUSE is here to inspire, because this is a man who never forgot his profession nor the cooks who learned under him and grew to be the chefs of today. The French Chefs who worked for him told me that he was always there to help them become sucessful on the ancient road of chefing. I hope that all professional chefs who surf across this site will return often and make contributions to this cyber-galactic emerging. Thanks. [ Chef Mars;1996 ]
