The subtitle of Jerry Shriver's USA Today story on June 17 is "Travel Helps Them Keep Creative Juices Flowing." Shriver began his piece by declaring that "Next to a good saute pan, a sharp knife and a bottle of sipping sherry, the most essential tool in a restaurant kitchen today is a thick, meaty atlas."

"Increasingly," he continued, "chefs say they must hit the road periodically to absorb the latest food trends, spark their creative fire, check out suppliers and monitor their competitors."

"But the need to wander," Shriver added, "is real and growing...because customers are better traveled than ever, more aware of the culinary cutting edge and more likely to ask pointed questions about the pedigree of ingredients."

Among the chefs Jerry Shriver talked with, Kathy is interviewed first in the article.

"'People expect us to travel,' says Kathy Cary of Lilly's in Louisvillle. 'They ask where you're going next, and they anticipate the changes you'll make to your menu when you return. You try to beat them to the next destination.'"

Shriver notes that "a year ago, Cary spent a 'life-changing' week in Barcelona. Upon returning, she overhauled 75% of her menu to reflect the small-plates approach she had experienced. While her customers have been enjoying the resulting rabbit croquettes with bourbon sauce, Cary has been planning a fall journey to Italy's Piedmont region."

The final statement that the author shares from Kathy is her saying: "'I'll wind up writing menus and ideas on the flight home. You're sort of reborn again and ready to face a hot, sweaty kitchen.'"

Other chefs interviewed for the story include Mario Batali, New York; Kevin Rathbun, Atlanta; Emeril Lagasse, New Orleans; Jeff Tunks, Washington, D. C.; and Bart Hosmer, Santa Clara, California.