(1888PressRelease)
June 03, 2008 - The newly launched website called Chefs Without Frontiers has created itself to be more than just a recipe site. Based on the idea that we all have stories, anecdotes, ideas, and opinions about food, the site was created to embrace our personal relationships to all things food.
The seed for the site began to germinate when a lsmall band of expatriots looking for flavor began their quest after reading an inspiring cookbook on far Eastern cooking by their guru, Ms. Jennifer Brenner. Inspired by her exotic fare, they began to forage around their city looking for the spices essential in making reasonable copies of her great far eastern recipes.
They combed the markets but alas, their city only had so much to yield. And so they began making lists and bargains with travelers and friends to bring back the sacred galangal, the beloved lime leaves, the evanescent tamarind paste, and all the rest to fill their barren spice cabinets. Because they were a dauntless bunch, they were able to quickly amass a mighty array of jars filled to the brim with exotica. The original group of three expanded to four and they felt good. And as the spices came in, they made equally impressive dishes to honor them.
They struggled with fish heads too big for their small pans, with ovens that refused to keep a temperature, with refrigerator doors that refused to close, and with kitchens that barely accommodated two. But they prevailed! They cooked for each other and ate with gusto, sharing the recipes with friends from far and wide. And soon, due to their zest for expanding their culinary repertoire and their quest for all things succulent and tasty, they created a website to reflect their passion for all things food.
Not a conventional recipe site, Chefs Without Frontiers has become an interactive site, attracting readers with the same passion for eating, cooking, and entertaining. Chefs Without Frontiers represents new ideas, new tastes, new combinations, and new territories to be explored, understood, and ultimately devoured. With categories like “Food For Thought,” “On the Road,” and “The Politics of Food,” as well as a resource area and a forum, Chefs Without Frontiers asks its readers to participate by sharing their own personal stories and feelings about food.
Chefs Without Frontiers is a site where readers can get together to share the warmth of friendship through the ritual of cooking and the loving pleasure of sharing a meal. It is a way to feel at home, no matter where you are, what burner you’re hovering over, or which table hosts your fare. Chefs Without Frontiers proves that no matter where you are, you can always eat well, and with variety. And in this culinary domain, readers always feel like they are en route to yet another exotic voyage.
As a site designed to attract international readers, Chefs Without Frontiers is attracting readers from all over the globe. Still in its infancy, the site will grow, bringing readers closer to each other to enjoy differences and samenesses in eating, cooking, and entertaining attitudes as cultures collide.
Readers who are interested in making submissions should create a personal story about food relating to cooking, travel, entertaining, and the like. Submissions can also be made relating to the current and growing global crisis. Readers are encouraged to look at the categories listed in the Chefs Without Frontiers website to find a proper place for their writing.
Chefs Without Frontiers also encourages writers to submit a photograph relating to the article or story and to limit the piece to no more than 800 words. Don’t worry if you are not a brilliant writer. The editors at Chefs Without Frontiers are looking for interesting and personal content and will do their best to enhance your writing if necessary. As an interactive site, Chefs Without Frontiers also encourages readers to submit recipes, questions, suggestions, and ideas to the forum.
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