G20 SUMMIT OF CHEFS SHARE CULINARY DIPLOMACY|印度"G20御廚峰會" 交流食譜.國宴心得

The chefs who are responsible for catering for the world's leaders met up for the so-called 'G20 summit of chefs' in India's capital, New Dehli. The annual assembly gives them the chance to exchange recipes and discuss ways in which food can help in diplomacy. Receiving a rapturous welcome from the locals, 18 chefs who cook for Heads of States visited a spice market in India's capital, New Dehli. They were invited by Indian President Pranab Mukherjee to the 'G20 summit of chefs', where they were able to partake in culinary diplomacy and taste some of the spiciest foods in the world. ==CRISTETA COMERFORD, Chef to US President Barack Obama== Touring the spice market has been one of the most amazing experiences I have ever had in my life, because you really get to experience everything. You smelled it, you felt it, you see the people that are working. They are from the 'Club des Chefs des Chefs', including the head cooks for the US president Barack Obama, Britain's Queen Elizabeth II, and Canadian Prime Minister Justin Trudeau and his family. ==NEIL DHAWAN, Chef to Canadian Prime Minister Justin Trudeau== They have a young family and they lead such a hectic schedule that they really enjoy comfort food, home style food so that they can come home, just enjoy, relax and enjoy being with the family sharing all the food. It was the group's first meeting in India since its inception in 1977 in Paris. The annual assembly provides a platform for the culinary delegates to exchange recipes, learn about different food cultures and discuss ways to use food diplomacy to connect communities. They also use a hotline known as the "blue telephone" to consult with each other before a state visit. ==MARK FLANAGAN, Chef to Britain's Queen Elizabeth II== (We're) really being treated to some fantastic, different foods. And it's been a real pleasure. Not too spicy, I think they have been kind to us. None of the chefs gave away much about their employers' tastes. However, all agreed on the growing importance of making state dinners a lighter, healthier affair. TRANSLATED BY：SASHA CHIU