For 'Around the World in 80 Plates' we got to travel all over

Curtis Stone, the traveler-chef, once reflected with wonder: “For ‘Around the World in 80 Plates’ we got to travel all over, having what was like a cross between a culinary competition and races. And in each country we had a chef Ambassador. We went to London, Barcelona, Bologna, Hong Kong, Thailand, Morocco... It was amazing.” Though his words are shaped by the modern world of television and food, they carry within them the timeless spirit of journey, of cultural exchange, and of the sacred art of the table. He speaks not only of a contest of dishes, but of the way food itself becomes a bridge between peoples, a universal language transcending borders.

The origin of this reflection lies in Stone’s adventure through the show Around the World in 80 Plates, where chefs from different lands clashed and collaborated, discovering that to cook in another country is to stand before its soul. The chef Ambassadors he describes are more than guides; they are stewards of tradition, guardians of flavors passed down through generations, translators of culture through taste. For in each land, food carries its history—the struggles of its people, the blessings of its harvest, the memory of its ancestors. Thus, to taste is to understand, and to cook is to enter into communion with another people’s story.

There is deep wisdom in the union of competition and travel that Stone describes. For the contest, though fierce, is softened by discovery. The rush of the race is tempered by the humility of learning. Just as athletes test their strength by confronting rivals, so too do chefs test their skill by wrestling with foreign traditions, new spices, unfamiliar methods. This is no mere game—it is a pilgrimage of the palate, a journey where victory is not only in the trophy but in the wisdom gained along the way.

History has shown us how food can be the instrument of connection between nations. When Marco Polo returned from China, he carried with him spices and techniques that enriched the kitchens of Europe. The Silk Road itself was not only a trade of silks and gold, but of flavors—cinnamon, saffron, pepper—each carrying the story of its homeland. Consider also the Columbian Exchange, when tomatoes, maize, and chocolate crossed oceans, reshaping cuisines and cultures forever. What Stone witnessed in his travels is but a modern echo of this ancient truth: food is diplomacy, food is heritage, food is the voice of a people.

And yet, Stone’s words reveal not only the grandeur of global discovery, but also the joy of shared experience. He describes the journey as amazing, not because of fame or fortune, but because of the human encounters that enriched each step: chefs standing together over a simmering pot, exchanging gestures of trust; strangers becoming companions through the breaking of bread. In such moments, the barriers of class, language, and nationality dissolve. The kitchen becomes a temple where all are equal, and the meal becomes an offering of peace.

The lesson is clear: if we desire to know the world, let us first taste it. Do not remain enclosed within the borders of your own table, for every culture holds treasures hidden in its kitchens. To travel is to see, but to eat is to understand. Seek out the food of distant lands not only as nourishment for the body, but as wisdom for the soul. Each dish is a story, each flavor a memory, each meal a bridge across time and place.

Practically, this means cultivating curiosity for the foods and traditions of others. Learn to cook beyond your own culture. Break bread with strangers. Honor the flavors of the earth, and let them teach you respect for the people from whom they spring. When you travel, taste not only the monuments but the kitchens; when you host, share not only your food but your story. In this way, you too become a kind of ambassador, weaving bonds of understanding through the universal language of the table.

Thus, Curtis Stone’s words, though spoken of a television journey, rise into a deeper truth: travel, competition, and cuisine are more than entertainment—they are pathways to unity. To walk through London, Barcelona, Bologna, Hong Kong, Thailand, and Morocco is to discover not only lands but hearts. To taste their food is to honor their spirit. Let us then live as travelers of goodwill, as chefs of compassion, and as builders of peace—one plate, one story, one shared meal at a time.