Kylie Kwong- Fusion Food

Fusion cuisine blends the culinary traditions of two or more nations to create innovative arouse dishes. It tends to be more common in French or Asiatic cooking. Where there is a wider audience for such food. Critics well-nightimes call it cloudiness cuisine, arguing that chefs rely on novelty to carry the food, rather than flavour, texture, and presentation. kylie Kwongs professional cooking career began with a four-year period as head chef of Sydneys Wockpool, a modern Asian noodle bar and eatery owned by Neil Perry and Trish Richards. And then from mid-1998 she headed the kitchens of two cafes in Sydney, bills and bills2.In 1999, Kylie went on a life-changing trip to China. Food featured prominently. Over the years, she has been inspired and influenced by some great cooks and food writers, her mother to Alice Waters, Stephanie Alexander, Neil Perry, Stefano and Franca Manfredi, Maggie Beer, Jamie Oliver, Elizabeth David, Richard Olney and Patience Gray. Her cooking fashion h as evolved from living in Australia, where we are able to devote access to some of the worlds finest produce, including seafood from pure waters, a generous range of Asian fruits, vegetables and herbs, free-range domestic fowl and organically raised beef.Kylie and her business partner Bill Granger, both heart-to-heart Billy Kwong opened in May 2000, in a delimit shopfront on cosmopolitan Crown Street in Surry Hills, Sydney. They have been inspired by the idea of re-cr eating a traditional Chinese eating house. Before the doors open each night the room is filled with the bombination of our intense daily ritual. There is fresh food stacked on every surface, awaiting preparation and cooking there is a large vase of flowers in the centre of the kitchen bench there is a steel wire stretched crossways the kitchen, where food orders are pegged during service. The tiny kitchen is the engine room of Billy Kwong and I feel most at home here (Kylie Kwong, 2013) At truncheon Kwong they use locally grown, organic and biodynamic fruit and vegetables, poultry, meat and noodles. Most of the soya sauces, sugar, vinegar and oils that are used to flavour our food with are organic, as well as organic products they use Fair Trade afternoon tea and Fair Trade chocolate. http//www. kyliekwong. org/default. aspx