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Associated Press
In this Dec. 7, 2012 photo, U.S. chef Kelsie Kerr gives a taste to fellow chef Jerome Waag as she prepares dinner at the private restaurant Le Chansonnier in Havana, Cuba. Kerr and Waag visited Cuba as part of the "Planting Seeds" delegation that held give-and-take seminars with chefs and culinary students about slow food. They also put on two massive dinners including a rabbit-based meal at the privately run Le Chansonnier. Their advice to Cuban cooks who struggle with unreliable supply of even basic ingredients like eggs: Be flexible, and don't worry too much about maintaining a fixed menu. (AP Photo/Ramon Espinosa)

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