IF THEY opened a restaurant on the boat these chefs frolicked on yesterday, it would be called Good Luck Getting In.
Nanjing Night Net

The floating restaurant would boast 12 Michelin stars and five Good Food Guide hats. Its cuisine would be an Italian-Mediterranean-Spanish-British-North American-Asian fusion.

”We have got truly some of the greatest exponents of the art”, said Joanna Savill, who as director of the Herald’s Crave Sydney International Food Festival, enticed some of the world’s best chefs to Sydney.

They came for the World Chef Showcase, a series of cooking demonstrations and talks to be held this weekend at Darling Harbour’s Convention Centre.

To promote the Italian theme of the festival, the chefs include Italy’s No. 1 restaurateur, Massimo Bottura, and Rome’s Gabriele Bonci who has been described as the ”Michelangelo of pizza”.

Even the New Yorkers were spruiking their Italianness.

”Tosi’s Italian … she’s here to hang out with the rest of the Italians,” said David Chang, pointing to the star pastry chef Christina Tosi.

Mr Chang owns the Momofuku noodle and pastry empire, which began in New York and spread to Sydney, with a restaurant in the Star casino. His line of bakeries, called Momofuku Milk Bar, are co-owned by Tosi, who has become famous for her sinful desserts.

Tosi jokes she is here only to critique Jordi Roca, the much-praised Spanish dessert chef.

”I’m here to help him get his fourth Michelin star,” she said.

The group also includes Jason Atherton, who after a decade under the tutelage of Gordon Ramsay, is now a (one) Michelin-starred chef with restaurants in London, Singapore and Shanghai.”In England you can only get one [star] at a time,” Atherton said. ”So give me a break.”

The Crave festival, which runs all month, features hundreds of events across Sydney and NSW.

For details visit: cravesydney南京夜网

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