Culinary universe: Paris bites back (Independent) A year and a half ago I moved to Paris to train as a professional chef. I was bored by Jamie and Nigella's "rip it up and toss it about" Modern Med cooking by numbers and I wanted to take my cooking to the next level, to learn how to cook more complex food, from scratch, without a recipe, using whatever ingredients took my fancy. I turned, naturally, to classical French cuisine. If anyone can be [News Source]