I have always been intrigued by the desire of countries to convey their cultural, political or social values as part of their public diplomacy mission. On the surface, it is appealing. However, in practice, it is fraught with challenges and is something of a paradox.

Move over, all you Hillary Clinton and Henry Kissinger wanna-bes. Here come Chicago’s Rick Bayless, Tony Mantuano and Art Smith, along with 87 other renowned chefs, willing to perform a little kitchen diplomacy on behalf of the U.S. Department of State. They are members of the American Chef Corps, part of a new program known as the Diplomatic Culinary Partnership.

...in the Benjamin Franklin Room at the Department of State, flanked by grinning men - and two women - in navy blue chef coats emblazoned with American flags and the department's official seal. Now Chief of Protocol of the United States, she unveiled the department's new Diplomatic Culinary Partnership, which will "elevate the role of culinary engagement in America’s formal and public diplomacy efforts."

The State Department is deploying a new, elite force onto the precarious stage of international diplomacy. More than 80 top chefs from across the nation were inducted into the first-ever American Chef Corps on Friday.

The Turkish International Co-operation and Development Agency (TIKA) has been conducting important restoration projects throughout the Balkan countries, which were under Ottoman rule from the 15th to the 19th century, to preserve cultural and historical heritage.

Secretary of State Hillary Rodham Clinton believes in the power of food. Over more than three years as America's top diplomat, she has increasingly used cuisine as a tool to bring people together.

The U.S. Department is launching the Diplomatic Culinary Partnership Initiative tonight, September 7, at 6 p.m. Local chefs such as José Andrés of Think Food Group, Bryan Voltaggio of Volt Restaurant and Robert Wiedmaier of Marcel’s and Brasserie Beck have been chosen to be part of the initiative.