4 CHEFS ON COOKING CARTE BLANCHEHundreds of chefs from around the world gathered at this year’s Chefs World Summit in Monaco, where not only the best chef in the world was named as Michel Troisgros, but there were also a number of forward thinking conferences on gastronomy.One of the themes up for discussion at this year’s three day event was the concept of cooking carte blanche in restaurants, where chefs have free reign to cook off menu, serving the customer’s dishes of the kitchen team’s careful selection.So, is cooking carte blanche a lasting or passing trend?Chefs Alexandre Mazzia (AM, Marseille), Paul Pairet (Ultraviolet, Shanghai), Pascal Barbot (L’Astrance, Paris) and Shinobu Namae (Effervescence, Tokyo), four experts of cooking carte blanche took up the debate from both the chef and the customer perspective. Here’s what they had to say:1. CARTE BLANCHE: THE BENEFITS FOR CHEFS1. Time ManagementAccording to the four chefs, one of the main advantages of cooking carte blanche is

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