Over to you

Should chefs stick to their native cuisine?

Chefs just need to make an effort to understand what makes a dish authentic and understand the ingredients. Provided they do this, it doesn't matter who cooks it.
Dagmar Muhle, general manager, Caledonian Hilton, Edinburgh

Cuisine is about more than simply learning techniques. There's history and passion involved. However, look at Australian chef David Thompson at Nahm: he is someone who has thrown himself headfirst into Thai culture and now cooks Thai dishes as well as anyone in the world.
Tim Cooke head of school of hospitality at Westminster Kingsway College

No, absolutely not. I don't think we should restrict anyone in any way. We should broaden horizons and allow chefs to gain experience.
Richard Blades, head chef of Simpson's on the Strand

I agree. If you specialise in a certain cuisine you should stick to it. I went to an Italian restaurant near Victoria recently and my veal with marsala sauce would have tasted better with bisto gravy.
George Stylianou, manager, The George and Vulture, City of London