French and Italian cooking have been elevated to a really high art form.

The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it.

Think of the cooking of the Southwest: Arizona, anything on the border of Mexico, the rich chili culture, the unbelievable stews.

Cooking in France and Italy has a particular high resonance, and it's hard to say how or why it developed other than that they've been smarter and there longer.

If you approach cooking as a trade school, then you may not have as many interesting things to think about or do later on in life.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.