The kitchen is daily, essential Language. If you want it to be a great kitchen, it has to be international. Certainly not for the purpose of homologating it, but to enter the right amount of technique and sophistication, making it evolve from craft to art. In this way, it can be understood by those who are on the go. Think of Pollock or Stravinsky, the former is an American and the second a Russian, there is no doubt, but theirs is a universal language.
There is an essay by Toulouse–Lautrec about kitchen, where it claims its need to "be": cooks without prejudice and anarchists who, in the composition of the dish, recognize only the law of balance, dictated by nature. That measure is art and can be achieved by removing, correcting, easing.
For those who sit at the table without a real, profound mind openness, a limit represented by the idea of knowing everything and by memories. Being informed is not equivalent to know, and often the gastronomic memories are wrong as the kitchen that produced them. So, you can not be born cooks or travelers.
