The Concept of Excellence

Excellence in a restaurant is not just about delicious food. Behind a single dish, there often lies a whole array of thought processes to create a new meal. Some of the questions we will touch upon in the panel include: how to think in creating new dishes, how important are emotions, guests’ prior knowledge, what is the structure of guests they are addressing, how much attention do they pay to the cost of ingredients, and to what extent do the panelists, in their role as chefs, want to compromise their vision?