Yes, but the way to teach others about the beauties of your
cuisine, is not to adopt a hoity-toity attitude, but to approach
them and say, "Might we enlighten you on the intricacies of our
cuisine?"
I read "The Perfectionist" by Rudolph Chelminski about a 3-star
Michelin chef, Bernard Loiseau, who committed suicide in
2003. The book also offered a glimpse of how Michelin awards
its stars. The standards are really exacting and the judging
is very harsh, in order to maintain the standards. The fact
that the Michelin cronies have stepped outside their comfort zone
and awarded Michelin Stars to Japanese restaurants is a gigantic
first step that should be applauded, not met with name-calling.
This being their first foray into non-Western cuisine, I wait
with baited breath to see how they will refine their criteria for
subsequent years. I will only resort to derogatory
name-calling if they still haven't polished up their act and gained
the respect and reverance of all Japanese chefs.
