We need A.I to bring us to new heights, but A.I. need Gastronomy to keep its feet in reality.

Did Adam Smith find his inspiration for the Invisible Hand during his travels to Toulouse and Paris, when restaurants were being invented ?

Gastronomy is about conversation as much as it is about cuisine, though dwindling. How about using A.I. to bring it back to the fore.

French Gastronomy gained success from codification, whether it be Antonin Carême (1783-1833) codifying the 4 mother sauces or Auguste Escoffier (1846-1935) codifying the management and organization of the kitchen. Can this same cartesian spirit apply to innovation?

When explaining what Biztronomy is - the missing link between business and gastronomy - some have looked at me in amusement and others in bewilderment. But as would a stubborn messiah, I persist in the broader belief that Gastronomy can save the world and the functional belief that this lies in its deep rooted link to business. Case in point, the Michelin company, creator of both the renown tires as well as the Michelin guide, pinnacle of culinary guides and unofficial gate k

Deep differences in mindset that differentiate North Americans from the French can be summarized in one simple object, the wine glass; and to be more specific, this symbol lies in the stem and its presence or absence.

The battle between purity and naturalness. Using the egg to illustrate fundamental cultural differences between France and North America.