I took the best of its natural recourses to blend into a cuisine that took its influence from the Caribbean and Latin America. New world cuisine uses local fresh fish, tropical fruits, and Latin root vegetables. Today, I have enlarged that market basket to include North Africa, India, south East Asia, and the rest of the world. This still lets me challenge the food ways that have processed the way we eat. I feel that fusion allows me the creative edge that I want.
Chefs are in charge of the kitchen.
That is usually the soul of the restaurant. A chef is responsible for the creative and the business side of the food. He must be a skilled cook, as well as motivator, and communicator. Chefs are usually paid with a salary. The salary can be enhanced by benefits and incentives for food cost or levels of volume or success.