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June, 2000
Chef Allen Susser Changes Course
Aventura
As the long awaited millennium approaches and its polyglot of marketing devices reaches their calendar conclusion, the future also ushers in an unprecedented moment of brilliance and creativity -- a revolution -- in culinary process and direction. This is being led by a few world class chefs, Alain Ducasse and Pierre Gagnier to mention two, who have embarked on new channels of culinary creativity and definitions.

Emerging with the new century is a robust rethinking in every major culinary category.

Robust thinking, confidence, vision and innovation are the benchmarks of Chef Allen Susser's career; and, Chef Allen's desire has always been to be a part of inventive challenge and not a spectator.

That is why as the new century begins Chef Allen takes the opportunity to introduce his new culinary direction, Palm Tree Cuisine.
During the last 15 years Chef Allen has invented and sustained the revolutionary NEW WORLD CUISINE, while establishing himself as one of the most charismatic and productive chefs on the American scene: as a restaurateur, a marketer and with his impeccably accurate culinary and service instincts.

Why Palm Tree Cuisine?
Palm Tree Cuisine is a culinary statement based in modern Fusion, where experimentation and crossing cultures will be the rule, not the exception.

Palm Tree Cuisine direction combines a fresh approach to his culinary production, talents and personality. This grand cuisine encompasses the foods, cultures and techniques from our world village of the Mediterranean including Provence, Sicily, and the Basque country; the Americas including the United States, Brazil, Latin America and the Caribbean; and Asia including Thailand, Vietnam, Japan, and the sub continent of India.

These broad, diverse flavors and techniques share a common thread in Chef Allen's hands. That is his careful, deliberate and knowledgeable approach to the fusion of their exotic spices and ingredients; fresh, quality ingredients, from the most diverse global regions that invent new recipes without pretense.

"I believe that truly great food must also be original," said Susser. "We all strive for good taste and consistent delivery of outstanding product and an experience of elegance and satisfaction," he continued. "But to break into new territory you must force yourself to be original, that's why I am developing New Era Thinking. New Era Thinking allows for as many ideas and techniques possible. "


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