Western chefs whip up new chances in Asia
By David Watkins in Hong Kong | China Daily | Updated: 2013-01-31 07:25
|
A member of the Iceland team prepares food during the Bocuse d'Or (Golden Bocuse) competition, at the 14th World Cuisine contest, in Lyon, central France on Tuesday. The contest, a sort of world cup of the cuisine world, was started in 1987. Laurent Cipriani / Associated Press |
An increasing number of Western chefs are looking to Asia to offset the dreary economies of the United States and Europe, but the recipe for Eastern success depends on more than simply exporting expertise.
Photo
