Travelling tips from Chef Culinary Board Top

Top chefs as well as celebrity chef used to travel to different hemispheres. They used to work in a variety of upscale restaurants in many countries.

When to travel, their appetites and travel guide itself. Well, according to their expertise in the culinary field, here are some tips from top chefs in the United States, as quoted from Fodors.com.They share culinary tips. Largely based on their experiences during the trip.

Curtis Stone, host of "Top Chef Masters" and "Around the World in 80 Plates':
I always ask the taxi driver to find good food in places that are not well known. As soon as I came and took a cab at the airport, I would have asked where the taxi drivers often eat.

They usually give you recommendations of local places to eat simple. Here's how you can feel more in cultural background or characteristic of a culinary destination.

David Myers, chef and owner of Comme Ça restaurant in Los Angeles and Las Vegas:
I brought some food, it becomes important when I travel tours. I always carry salt. Therefore, some places often have salt bad or they do not put salt in the food.

I also like to bring a little yuzukosho, a type of fermented paste of chili. This material I use to give extra flavor to many foods.

Also, when I feel free when I want to buy wine, I usually like to bring a bit of spirit drinks (alcoholic beverages without the sweetness). So if they do not present a good cocktail, I could make it myself.

Rick Moonen, chef and owner of restaurant RM Seafood in Las Vegas:
To get a recommendation for a place to eat when I was in the middle of travel, I usually look to ask for opinions via social network sites.

For example, I would tweet such as "Help me! I'm going to Seattle. Where should I look for to eat? '. I can get 50 responses. Typically, 20 of which are the same and the same advice that you should enter in the list of top places to eat that you need to go.

Also, I always have a circle of close friends who are fond of eating rather give suggestions of places to eat. Listen to your friend's advice that fond of eating or culinary. They usually always right.

Art Smith, chef and owner of restaurant Art and Soul in Washington DC:
I often get on a plane, can be as long as three or four weeks in a month. So, I had to learn to prepare and try to eat before I get on the plane.

I also be able to skip the food served on board. I better eat a banana or energy bar, than to eat regular food served on board. Fun, some aircraft have now been offered a variety of food such as a banana or energy bar in the plane.

Hugh Acheson, chef and owner of restaurant Empire State South in Atlanta:
I have many friends who are dining critics. So normally I would ask them when researching a destination dining place I would visit.

If I did not know them personally, I can just read the local eating places from the media and make a small list of places to eat this.

When I get somewhere, I am always looking for a good coffee shop. Normally I would ask locals for advice where good coffee.

To be able to taste food that locals eat, I will show up at the local supermarket. Then, go around and see the various items for sale. I then buy the ingredients, which I usually can not find in my hometown.

Spices are favorite ingredients that I often brought home from the trip. They are easy to carry and you will not get in trouble when I had to take it home.

Sadly, those days are allowed to bring home Iberico ham and cheese that has not been pasteurized, is over. These objects are not worth it, compared to I have to go to prison for daring to bring this thing back to my home country.