Top culinary news and culinary headlines collected from around the web.
Culinary News Collected 2/7
Move over, Top Chef: Connally High School is Turning Students into Culinary Stars
A new TV series is designed as a project-based learning experience to give these Texas Pro Start students at John B. Connally High School a once-in-a-lifetime chance to interact with industry professionals like chefs, restauranteurs, cookbook authors and industry experts while producing a show about cooking and global cuisines. It’s all part of the “Cooking With Connally — Where You Become the Chef” culinary arts program at the Pflugerville high school. Full Story>>
Career Path from Chef to Head Chef
The rise to top chef is not a direct line, and there are many steps up the ladder of success. A typical path to success after culinary school looks something like this. Full Story>>
Sailor Learns from Five-star Chef
A USS California culinary specialist is honing his craft with the help of a five-star chef. Full Story>>
Culinary News Collected 2/6
Menu trends watch: There’s an ethnic street food app for that
Each year the National Restaurant Association surveys professional chefs who are members of the American Culinary Federation. The most recent “What’s Hot in 2012″ research garnered input from nearly 1,800 chefs, and after results were tallied, an overriding trend emerged that covered multiple menu categories: ethnic cuisine. Full Story>>
MBJ Suspends Best Chef in Memphis Contest
The Memphis Business Journal has suspended its Best Chef in Memphis contest just one day after it was launched. The move came after restaurateurs and chefs included in the contest complained about the contest’s format, which pitted chef against chef in a bracket, with the winner to be determined by an online vote.Full Story>>
‘Top Chef’ renewed for Season 10, holding nation wide casting call
Bravo’s award-winning and hit series “Top Chef” will be returning for a tenth season, it was announced today (Feb. 2). Open calls for chefs interested in competing in the culinary competition series will be held in cities around the country beginning Feb. 21. Full Story>>
Culinary News Collected 2/2
McDonald’s Scraps “Pink Slime” From Burgers
McDonald’s is axing “pink slime” from its burgers, after receiving heat from celebrity chef and food activist Jamie Oliver, CBS This Morning reported. What is pink slime? It’s the name Oliver has given to fatty beef trimmings soaked in ammonium hydroxide, which removes bacteria and makes the beef taste better. Full Story>>
An underground gathering of Denver’s best chefs convene at twelve
Two years ago, when I did a Chef and Tell interview with Jeff Osaka, the owner/chef of twelve, I asked him what he’d like to see more of in Denver from a culinary standpoint. His answer was poignant, straightforward and inclusive. Full Story>>
Paul Prudhomme: The Times-Picayune covers 175 years of New Orleans history
Paul Prudhomme is one of the most influential chefs of the last half-century. But in 1960s, when he moved to New Orleans from his native Opelousas, where he grew up the youngest of 13 children on his family’s farm, it was not to cook, but to sell magazines, a job that would
eventually take him out West. Full Story>>
Culinary News Collected 2/3
Chefs Weigh In: Is the Customer Always Right?
Are there certain customer demands or behaviors that are just unacceptable? While some restaurateurs bend over backwards following the adage, “the customer is always right,” others sometimes say enough is enough. New York chef Alex Stupak recently wrote a blog post taking issue with customers snapping photographs of celebrities or otherwise intruding upon the meals of famous diners; Wylie Dufresne of wd~50 told Eater that he has “drawn [his] line in the sand before.” Full Story>>
Now Leonardo DiCaprio Has His Own Coffee Too (And It’s for Charity)
The Titanic star is the latest celebrity to get into the coffee biz — following James Murphy’s talk of an upcoming espresso line, and Hugh Jackman’s new coffee shop. Full Story>>
The Comforts of Millionaires
Crown’s chef describes his efforts as cooking comfort food for millionaires. Full Story>>
Culinary News Collected 2/2
McDonald’s Scraps “Pink Slime” From Burgers
McDonald’s is axing “pink slime” from its burgers, after receiving heat from celebrity chef and food activist Jamie Oliver, CBS This Morning reported. What is pink slime? It’s the name Oliver has given to fatty beef trimmings soaked in ammonium hydroxide, which removes bacteria and makes the beef taste better. Full Story>>
An underground gathering of Denver’s best chefs convene at twelve
Two years ago, when I did a Chef and Tell interview with Jeff Osaka, the owner/chef of twelve, I asked him what he’d like to see more of in Denver from a culinary standpoint. His answer was poignant, straightforward and inclusive. Full Story>>
Paul Prudhomme: The Times-Picayune covers 175 years of New Orleans history
Paul Prudhomme is one of the most influential chefs of the last half-century. But in 1960s, when he moved to New Orleans from his native Opelousas, where he grew up the youngest of 13 children on his family’s farm, it was not to cook, but to sell magazines, a job that would
eventually take him out West. Full Story>>
Culinary News Collected 2/1
Chef Michael Psilakis of Kefi, MP Taverna, and Fishtag discusses Getting Started, Hiring Practices, Signature Dishes + More
Native New Yorker and one-time accountant Michael Psilakis first entered a professional kitchen at Café Angelica on Long Island, when his executive chef failed to report to work…absconding with several employees to secretly open his own restaurant. Psilakis drew on family cooking lessons from childhood and quickly found his comfort zone, and a new direction. Full Story>>
Behind the scenes at a Beaver Creek kitchen
Have you ever wondered what really goes on behind the scenes at guest chef benefit dinner for 100 at a fine-dining restaurant? I did, so I joined Chef David Walford’s team at Splendido at the Chateau in Beaver Creek on Friday to experience first hand a day in the life of a world-class restaurant. Full Story>>
Sara Moulton on Her Constantly Curated Cookbooks
Cookbook author, TV chef, and former executive chef of Gourmet Sara Moulton encounters many, many cookbooks in her line of work. Below, she talks about which books she keeps and which she donates to NYU, how a letter from Craig Claiborne changed her life, and the fact that she thinks apps are the next big thing because “cookbooks are obsolete.” Full Story>>
Culinary News Collected 1/31
Sorry to Disappoint, But I Ate Well In Berlin
People told me not to bother with food in Berlin. These four restaurants prove them wrong. Full Story>>
Four Seasons Will Serve a Jackson Pollock-Inspired Menu
The more foodie, less moody side of the late, iconoclastic artists Jackson Pollock and Lee Krasner will be remembered and honored next week at the Four Seasons. Full Story>>
Wylie Dufresne on Aspirations and the Perils of New York
In part two of this interview with Wylie Dufresne (part one here), the chef continues to think back and look ahead: he describes how New York has never fully embraced his restaurant, explains his goals for wd-50, and quietly but assuredly declares that he’s ready to expand and to write a cookbook. Full Story>>
Culinary News Collected 1/30
Mario Batali Talks Paula Deen on Real Time w/Bill Maher
Friday night Chew host and chef Mario Batali was a guest on Real Time With Bill Maher, and while he stayed pretty silent in the midst of the other shouty guests. Full Story>>
Ronald DeSantis of Yale University Named ACF Certification Commission Chair
Certified Master Chef® (CMC®) Ronald DeSantis, AAC®, CHE, of Staatsburg, N.Y., began his two-year term as chair of the American Culinary Federation, Inc. (ACF) Certification Commission at the group’s bi-annual meeting in Orlando, Fla. Full Story>>
Award Winning Chef Holds Demonstration on Sugar Sculptures
Chef Bill Foltz has been working with sugar for almost 20 years. He competed in the World Cup last year for team USA in France. He took home the title of best sugar piece in the world for his display of renewable energy. Full Story>>
Culinary News Collected 1/27
Wylie Dufresne on Maturation and Precariousness
You could hear Les Claypool’s bass outside of 50 Clinton Street, on New York’s Lower East Side, even in the midst of a dreary afternoon rainstorm and with a jammed up line of frustrated cabs just steps from the doorway. Full Story>>
Chefs whip up foodie businesses on the side
Marcie Turney, the culinary sovereign of the 13th Street restaurant row, spent the month of December hand-dipping chocolates. Full Story>>
Oak Chef Jason Maddy on Starting at McDonald’s, Tiny New York Kitchens, and More
Jason Maddy is the executive chef at the recently opened Oak in the Design District. Maddy grew up in Austin and, after attending culinary school in New York, worked at David Bouley’s Danube, then the Driskill in Austin. Full Story>>
Culinary News Collected 1/26
The goal of the 2012 Minority Chef Summit was for chefs to come together to share their passion and heritage, but it was also a time to look ahead to their future in the culinary world and create their vision. Full Story>>
Culinary Legacy: Roux Chefs Unite
A new television series brings together the acclaimed chefs, the Roux brothers, and their two sons. Full Story>>
Wisconsin Taste of Elegance chefs Announced
The Wisconsin Pork Association has named the eight chefs who will compete in the annual Taste of Elegance competition this year. Full Story>>
Culinary News Collected 1/25
Madrid Food Festival Celebrates Tapas, and More
Madrid is a gourmet’s paradise through Feb. 5, as restaurants and chefs across the city take part in Gastrofestival. For this multifaceted event, organizers have enlisted restaurants, bars, and even cultural institutions to promote culinary life in the city. Full Story>>
Celebrity chefs use local Hawaii products for special feast
The second annual Celebrity Chef Tour benefiting the James Beard Foundation returned to the Mauna Lani Bay Hotel & Bungalows’ Canoe House restaurant on Saturday, and once again an impressive line-up of superstar chefs followed. Full Story>>
Sysco Introduces New Chef Ref Mobile Application
The global leader in food service distribution now has a cool, post-holiday gift for food service operators, chefs and foodies alike. And, best of all, it’s free. Full Story>>
Culinary News Collected 1/24
Sean Brock Stages a Gastronomic Duet in Paris
McCrady’s Chef Sean Brock is off again, this time to Paris and the Paris des Chefs event where he will be doing a “Gastronomic Duet” with artist Jeff Scott, the producer behind the new two-volume series, which features Brock prominently.
John Besh Meets First Chefs Move! Scholarship Recipient
Chef John Besh meets the the first-ever recipient of the Chefs Move! scholarship.
Students to Work Beside Top Chefs
More than 100 Culinary Arts students from Western New York high schools will work beside some of the nation’s top chefs on Feb. 2 through a
partnership between the The Culinary Institute of America , ProStart, and the Erie 2-Chautauqua-Cattaraugus BOCES. Full Story>>
Culinary News Collected 1/23
Olive Garden tries to woo back customers after falling into a rut
With sales slipping, Olive Garden is trying to win back customers who have fallen out of love with the nation’s largest Italian chain. Full Story>>
Top Chef Texas, Ep. 11: Weren’t You in Reindeer Games
I have never been to Texas, and therefore I’ve never made the drive from Austin to San Antonio. From what I gather, it is long. But I’ve made other long drives, and none of them taught me to cook. But that is apparently what happened before last night’s Elimination Challenge. Full Story>>
Keeping the vino in the family
One of the greatest marriages of all time is that of food and wine. On Wednesday at Mirabelle in Beaver Creek, a world-class chef, a talented Napa Valley winemaker and avid gastronomes will celebrate this “marriage” as one of life’s greatest pleasures. Full Story>>
Culinary News Collected 1/20
Applications Available for Charleston Wine + Food Festival Student Chef Assistants
Get the opportunity to assist locally and nationally renowned chefs and cookbook authors as they prep for cooking demonstrations, competitions, events, and dinners.
It’s ironic, in a rosemary-infused sort of way, that in today’s farm-to-table restaurant era few chef-and-farmer relationships have evolved into the true collaborations those farm-specific menus often suggest. Their lives tend to exist in parallel worlds, firmly rooted together but never quite merging.
Dining In The Dark With Chef Adrianne Calvo
Celebrity Chef Adrianne Calvo takes us on a culinary adventure of the senses with her latest Dark Dining experience of the Chinese New Year. Full Story>>
News Collected 1/19
Celebrity Chefs to Focus on Big Island-Grown Ingredients at Culinary Fundraiser
Mauna Lani Bay Hotel & Bungalows, on the Big Island’s Kohala Coast, will host its second annual Celebrity Chef Tour this weekend, which will feature culinary masters showcasing island-grown ingredients. Full Story>>
Eating Nashville’s Best with the Black Key’s Dan Auerbach
The Black Keys’ Dan Auerbach and City House chef Tandy Wilson for a culinary tour of Nashville. Full Story>>
C3 Presents and FOOD & WINE Magazine Announce the Austin FOOD & WINE Festival
Charlie Jones, founding partner of Austin, Texas-based C3 Presents (whose musical festival production credentials include Austin City Limits and Lollapalooza), and Christina Grdovic, publisher of FOOD & WINE, are pleased to announce the schedule of events for the inaugural Austin FOOD & WINE Festival, April 27-29, 2012.
Culinary News Collected 1/18
Chicago Area Chefs Fire It Up at International Fiery Foods Challenge
Lamb Vindaloo, Cochinita Pibil and Spicy Pork Sisig are set to ignite taste buds at the International Fiery Foods Challenge, presented Saturday, January 28, 2 – 4 p.m., as part of the Travel & Adventure Show at the Donald E. Stephens Convention Center. Full Story>>
Ryan Leinonen shows that chefs aren’t uneducated kitchen monkeys
Although they may disagree with his definition of pasties, readers appreciated the Chef and Tell interview with Ryan Leinonen, the chef who opened Trillium, a Scandinavian restaurant, last month. Full Story>>
Sonoma’s Mark Stark to Cook at James Beard House
Chef Mark Stark, proprietor of Stark Reality Restaurants and the classic Stark’s Steak & Seafood, will cook at the renowned James Beard House Feb. 2 as part of Carnivores’ Delight, a celebration of beef hosted by the Certified Angus Beef ® brand. Full Story>>
Culinary News Collected 1/17
This year’s Good Food Awards winners, which honors people and companies who are e environment conscious and connected to communities and cultural traditions, were recently announced. Ruth Reichl was the keynote speaker. Full Story>>
Imagining a World Without Twinkies
For many, the news that Hostess Brands Inc. is seeking bankruptcy protection provoked nostalgia for its primordial product, the Twinkie. Full Story>>
Which American Will Attempt to Beat France or Denmark at Bocuse d’Or?
There are four finalists left in the highly competitive journey to represent the USA at the Bocuse d’Or 2013 in Lyon, France. Full Story>>
Culinary News Collected 1/16
Chef Gordon Ramsay to Open First Las Vegas Restaurant at Paris Las Vegas
Paris Las Vegas is pleased to announce internationally-renowned Chef Gordon Ramsay will open his first Las Vegas restaurant, Gordon Ramsay Steak, in the spring of 2012 in the heart of the picturesque resort. Full Story>>
TV chef Jamie Oliver plans US restaurant launch
Jamie’s Italian, the restaurant business founded and majority-owned by Jamie Oliver, is planning a move to North America in a development which would reflect the chain’s continued growth. Full Story>>
Ron Pickarski: Vegetarian Cuisine and Culinary Education
With over 35 years experience as a vegetarian chef I have, in recent years, been asked many times by aspiring culinary students to recommend a culinary school that can deliver a professional education on vegetarian cuisine. Full Story>>
Culinary News Collected 1/13
Bill Telepan on Making Healthy School Lunches
Bill Telepan, chef at the eponymous Telepan restaurant on the Upper West Side, is taking his culinary skills out of the professional kitchen and bringing them to school. Just recently, he was named to Food & Wine‘s Chefs Make Change, a coalition of ten chefs from around the country that aims to raise one million dollars for the chefs’ charities. Full Story>>
As producer of The Mist Project, Gavin Baker has spent months writing — and rewriting — a script, assembling a cast and creating special effects. So it’s no coincidence that this ultra-creative chef’s production will premiere on Thursday— the same day the 2012 Sundance Film Festival begins. Full Story>>
Dominique Crenn on France, Fine Dining, and Chef Life
Even on speaker phone, Dominique Crenn’s positivity is infectious and comes off as completely sincere. The San Francisco chef, who earned Michelin stars at Luce and was named Esquire’s 2008 Chef of the Year, has for the last twelve months been toiling away at Atelier Crenn, her first proper restaurant. Full Story>>
Culinary News Collected 1/12
To kick off a year of bringing people together, today Kentucky Fried Chicken gave one military family an emotional and unexpected reunion, showing that home truly is where the heart is. Full Story>>
Food & Wine Announces Best New Pastry Chefs Award
Food & Wine Best New… Pastry Chefs? That’s right: the February issue of Food & Wine announces a sweet spin on the magazine’s annual award for the best fresh blood in the restaurant world, the winners of which will be announced in May. Full Story>>
Bacon, Beautiful Bacon: Meet the Local Chef Who Makes his Own
Bacon lovers, you have a new shrine. Gratify, the downtown West Palm Beach gastro pub with a culinary kick, wants to lure you in with smoky, delicious bacon. Homemade bacon, that is. Full Story>>
Culinary News Collected 1/11
Guillermo Pernot Brings Cuban Chefs to the U.S. for ‘Pop-Up Paladar’
Chef Luis Alberto Alfonso Perez, or more simply Chef Lucio, has the culinary clout of Grant Achatz or Thomas Keller in his hometown, Havana, Cuba. There in his restaurants El Gijonés, Bar Oviedo, La Terraza and Asturias he’s earned recognition for pushing the possibilities of
Cuban cuisine. Full Story>>
Bolsa Chef Jeff Harris on the Food Network Effect, Go-To Spots and the Mercado’s Future
Recently we sat down Bolsa chef Jeff Harris at the new sister-store Bolsa Mercado, which is a neighborhood market with unique items, Texas
fare, good booze and a bevy of fresh from-scratch breakfast, lunch and dinner options. Full Story>>
Chopped Tonight: Ronnie Vincent, Past Contestant, Loves Food, Football and Bench Presses 275
On a past episode of Food Network’s Chopped, Ronnie Vincent lost a closely matched dessert round. The executive sous chef at Joe’s Stone Crab comes from Overtown. Despite the loss, his appearance has since brought him many accolades. Full Story>>
Culinary News Collected 1/10
Here we have it – some creative chefs who’ll shape what Vancouver will be eating over the coming months. From well-known faces to ones that you may not know, this crop of chefs is full of talent to keep an eye on.
Pasta Graduates From Alphabet Soup to Advanced Geometry
Equations add a new twist to the way mathematicians, scientists and architects use their noodle. Full Story>>
New Supreme Court Cookbook Will Help You Eat Like a Supreme Court Justice
Martin Ginsburg’s posthumous Supreme Court cookbook will allow you to eat as heartily as Justice Ruth Bader Ginsburg.
Culinary News Collected 1/9
60 Minutes Explores the Pricey Underbelly of Truffles
Truffles, they are so fancy and expensive that 60 Minutes dedicated one fifth of their show this weekend to exploring the topic. Also: “Truffles are under siege”! Scarcity has led to them “being trafficked like drugs, stolen by thugs, and threatened by inferior imports from China. Full Story>>
Welcome to January 2012. It’s cold in some parts of the country, so most of the celebrations on our foodways are indoors and focused on staving off hypothermia — mostly with drink. Cheers to a new year and new ways to relish that which sustains our bodies and our minds. Full Story>>
Portuguese cuisine doesn’t have much of an international reputation, more because of its relative scarcity beyond the borders of the country than because there is anything intrinsically wrong with it. There is an interesting use of spices, partly thanks to Portugal’s key role in that trade and the culinary interchange with former colonies in Africa and Latin America. Full Story>>
Culinary News Collected 1/6
Top Chef Texas Recap: BBQ Pit Wars
The Top Chef contestantss are challenged to create innovative food that will impress precise palates and then it’s time for an old-fashioned BBQ. The guest judge is culinary author Chef Nathan Myhrvold. Keep reading to find out who stays and who has to pack up their knives! Full Story>>
Personal Chef Focuses on Affordability
Brandon O’Dell is trying to take personal chefs to the masses – or at least to a broader market than the currently famous “one percent.”
Alaska Seafood Marketing Institute (ASMI) to Crown King/Queen of Alaska Seafood
The Alaska Seafood Marketing Institute is looking to crown the next king or queen of Alaska seafood. The institute is hosting the Great Alaska Seafood Cook-Off May 14, 2012 in Anchorage and inviting chefs from around the state to enter the competition to compete head-to-head for the honor of representing Alaska this August at the Great American Seafood Cook-Off in New Orleans.
Culinary News Collected 1/5
Teen Chefs Can Cook up Scholarships
If you are creative and love to cook, here’s your chance to turn that combination into an opportunity to create your own tomorrow with a culinary education. Full Story>>
Top London Chefs Head Ackergill Foodie Love-In
Two of the country’s top chefs will be heading to Caithness next year to take part in the county’s most renowned food event.
Savor Mississippi’S Delicacies During January
Savor Mississippi’s true delicacies in January with a month-long celebration of food, restaurants, chefs, recipes, specialty items and a bounty of flavors that will satisfy anyone’s appetite to discover the authentic Mississippi. Full Story>>
Culinary News Collected 1/4
Top Food Trend Predictions for 2012
The future. It’s there in our culinary crystal ball, barely visible through the “steam” of liquid nitrogen, somewhere underneath those pearls of agar agar and gelatin, and fried mayonnaise cubes. As we usher in the new year, it’s time for the inevitable, flawed, futile yet fun annual food prognosticating. Full Story>>
Going semi-vegan: a resolution with no downside. Full Story>>
Jamie Oliver’s Cookbook Named One of 2011′s Unhealthiest
What’s worse than eating a Big Mac? Apparently eating a meal prepared from one of Jamie Oliver’s cookbooks. Full Story>>
Culinary News Collected 1/3
Charlie’s Trotter’s is Closing in August
New Year’s Eve is a time for drama, but chef Charlie Trotter outdid himself Sunday. Shortly after midnight, in front of some 100 guests in his eponymous restaurant, Trotter dropped a bomb: At the end of August, after the acclaimed restaurant celebrates its 25th anniversary, Charlie Trotter’s will close. Full Story>>
Alternative Protein Foods Growing in Popularity
Our Western tendency to think of protein in terms of animals with fur, fins, or feathers is natural enough, given our history of viewing beasts as a primary source of nourishment. Full Story>>
Rogue Sessions: Celebrity Chefs Rally to Support RJ Cooper
It is an unfortunate circumstance that will bring together some of the most talented chefs from the nation for a culinary showdown of epic proportions. Chef RJ Cooper, the mastermind behind Rogue 24, will undergo open heart surgery this month to correct a genetic heart defect which could be life-threatening if not treated. Full Story>>
Culinary News Collected 1/2
Rachel Ray Talks Celebrity Cook-Off
The A.V. Club had the chance to speak to celebrity chef Rachael Ray and the talk show host dished on her latest project, Rachael vs. Guy Celebrity Cook-Off. “I wasn’t prepared for how intense it was. We went in there thinking we’d be there several hours a day, but we ended up there 12 and 14 hours a day. It was incredibly intense,” Ray said. Full Story>>
Top chefs like Kerry Heffernan spot food trends for 2012 and what restaurants they want to try
The new year is sure to bring new food trends to explore, restaurants to try and chefs to watch. We asked culinary masters from around the country to predict those trends, but we also asked them about restaurants they want to visit and what their first meal of the year will be. Full Story>>
Joey Fatone Compares Cooking to Music
Joey Fatone is one of the contestants on the Food Network’s latest reality show, Rachael vs. Guy Celebrity Cook-Off. The former boy-bander has always been a fan of cooking and the show helped him expand his culinary skills. Full Story>>
Culinary News Collected 12/30
Restaurant at Towson University Marriott Hotel Embraces Locally Sourced Movement
The Towson University Marriott Conference Hotel is joining the latest culinary movement sweeping across the country. More and more chefs want locally produced ingredients to incorporate into their menu, and this Marriott hotel restaurant in Towson has joined the ever-growing list embracing the locally-sourced movement. Full Story>>
Predict All You Want, L.A. Chefs Are Already Ahead of the Curve
Exotic fish! Arancini! Wild Greens! It’s that time of year when every Tom, Dick and Mariani claim the hot new cuisine, ingredient, and dining trend. The only thing: Those lists are often comprised of things we’re already seeing around Los Angeles restaurants, markets and kitchens, or have been for years. It’s great that L.A. is no longer considered the red-headed stepchild of the country’s culinary scene, but we’re not always thought of as the trendsetters that we are. Full Story>>
Can TV come up with a game show for amateur chefs?
At first glance, the Food Network’s upcoming celebrity cooking competition, “Rachael vs. Guy Celebrity Cook-Off,” fits snugly in the network’s wheelhouse. It follows the now-familiar format pioneered on “Top Chef,” where two teams square off in a series of increasingly difficult culinary challenges. But unlike “Top Chef,” the show has no professional cooks. Full Story>>
Culinary News Collected 12/29
If, as chef Sascha Lyon says, knives are one of the cool toys of his profession, then plenty of amateurs are aiming to play with the pros. “The choices for a home cook have blossomed,” says Laurence Segal, who opened a shop in September in Santa Monica, Calif., where he makes knives by hand and sharpens blades, as well as selling other brands. Full Story>>
Chef Carla Hall on Learning to Love Food in Italy
I recently enjoyed a bowl of the lightest gnocchi I’ve ever had. The pasta was tossed in a light butter sauce and topped with white truffles. In one (extended) word: “Yummmm.” If I had known years ago what I know now, I would have enjoyed many more bowls of fluffy, pillowy, cheesy goodness, many more memorable dining experiences over my lifetime. Full Story>>
Supermarkets shrink to fit city spaces
Bananas hang from a makeshift tree, the meat counter is gone, and customers bag their own salted fish. At 13,700 square feet, the newest Whole Foods Market in Boston is also one of the smallest. Full Story>>
Culinary News Collected 12/28
American chefs boost fine dining in France
Paris, once regarded as the gastronomical center of the world, is looking to a cadre of young chefs from a country derided for its love of processed cheese – gasp, the United States – to help raise the bar. Full Story>>
Hosea Rosenberg, Top Chef Season Five Winner, Explains Why Cooking Beats Astrophysics
A couple years back, a soft-spoken, rock-solid chef from Boulder bowled over the competition on Top Chef Season 5, beating a couple flashier competitors in New Orleans to take the coveted TV title. Born in Taos, New Mexico, Rosenberg received his degree in engineering physics and wanted to become an astronaut. Full Story>>
Here Are the ‘Unhealthiest’ Cookbooks of 2011
The merry vegan propagandists of the Physicians Committee for Responsible Medicine are back with their annual list of unhealthiest cookbooks. Among their choices this year: Guy Fieri’s Guy Fieri Food, The Neelys’ Celebration Cookbook, and Paula Deen’s new book Paula Deen’s Southern Cooking Bible. Who knew Anthony Bourdain would ever have something in common with vegan scaremongers? Full Story>>
Culinary News Collected 12/27
Philadelphia native Michael Schwartz is the chef-owner of Michael’s Genuine Food & Drink and Harry’s Pizzeria in Miami. He authored Michael’s Genuine Food: Down to Earth Cooking for People Who Love to Eat and received the 2010 James Beard Award for Best Chef: South. On December 15, we spoke by phone and Schwartz shared several culinary insights. Full Story>>
Can you make money on 5-figure land?
Commodity prices have spent the last few months on the decline. But, a recent $20,000/acre farm land sale in northwestern Iowa shows the land market has yet to share the same trend. Full Story>>
Ryan Poli on Tavernita and Channeling Spain
In a matter of days, the noted Chicago chef Ryan Poli will open Tavernita. The 300-seat restaurant in River North is a collaboration with the folks from Mercadito Hospitality designed to channel the moods and flavors of the tapas bars, pintxo spots, and classic taverns Poli encountered while working in Spain; it is one of the most anticipated openings of the year. Full Story>>
Culinary News Collected 12/26
For cerebral chef Ferran Adriá, ‘all food is science’
Superlatives fly around Ferran Adriá like bees around spherified acacia honey caviar. As the driving force behind Spain’s famed El Bulli, he’s been called the world’s greatest living chef, the inventor of culinary foam, and the man behind modernist cuisine – or molecular gastronomy, depending on your choice of words. Full Story>>
Christmas soup kitchen: Chef Susan Roth and students work soup kitchen
One of the culinary students crowded into this cramped kitchen could be the next Emeril Lagasse or Alice Waters — a star chef whose well-heeled followers will spend big bucks for the meals they create. Full Story>>
Airport Dining Guides Across the Eater Universe
Eating at airports can be a challenge, but the situation has drastically improved over recent years. In most cases, if you know what you’re doing, you can actually eat pretty well. Full Story>>
Culinary News Collected 12/23
Interview with Chef Matthew Kirkley of L20 Restaurant in Chicago
Chef Matthew Kirkley, a Baltimore native, has been in kitchens most of his life. He started his career at the Striped Bass in Philadelphia after graduating from culinary school. Soon after, he was gracing some of the best kitchens in Chicago and Las Vegas: NoMI, Four Seasons Chicago, RIA at the Elysian Hotel and Joël Robuchon at the Mansion at MGM Grand. Full Story>>
Findings From 30 Yr Study Organic Farming is Better than Conventional
Based on a 30-year side-by-side trial of conventional and organic farming methods at Pennsylvania’s Rodale Institute, organic farming outperformed conventional farming in every category. Full Story>>
7 Food Projects the Govt. ‘Wasted’ Money on in 2011
What’s the government wasting money on now? Restaurants and “celebrity chefs.” Senator Tom Coburn of Oklahoma produces an annual Wastebook, which lists all the things the government spent money that Coburn finds wasteful and in 2011, many of those things were restaurant related. Full Story>>
Culinary News Collected 12/22
Q&A With Iron Chef Geoffrey Zakarian
There’s officially a new Iron Chef in Kitchen Stadium! Geoffrey Zakarian prevailed in the final showdown, a full-out Kitchen Stadium battle that celebrated the holiday feasts we’re all looking forward to right now. Now he’s joining the prestigious ranks of Marc Forgione, Bobby Flay, Masaharu Morimoto, Cat Cora, Jose Garces and Michael Symon. Full Story>>
Jacques Pepin: Cooking all about technique
Back in the woods, behind the kitchen, French and American flags fly over Jacques Pepin’s petanque court. He launches his heavy, metallic ball toward a visitor’s, popping it off course with a sharp, expert crack. Full Story>>
The Olive Garden Has No Choice But to Overcook Pasta
The restaurant chain Olive Garden offers genuine Italian cuisine in an authentic Tuscan environment that only Darden Restaurants, Inc., a multi-brand restaurant operator headquartered in Florida, could provide. And today the Wall Street Journal pulls back the curtain a bit and confirms that the Olive Garden and its diners might just be the absolute worst. Full Story>>
Culinary News Collected 12/21
Chatting With the Runner-Up on Next Iron Chef: Super Chefs
The fourth season of The Next Iron Chef: Super Chefs has come to a close and Geoffrey Zakarian has been crowned the prize so many would-be chefs covet: joining the ranks of Iron Chefs Marc Forgione, Bobby Flay, Masaharu Morimoto, Cat Cora, Jose Garces and Michael Symon. Full Story>>
Ram’s Gate Winery: Edible Views & “Crazy Acres”
Any visitor who touches down at new Carneros hot spot Ram’s Gate Winery will find new meaning for the phrase “eat the view.” But the food’s so good, you’ll want to eat that too. Full Story>>
Chefs Share Their New Year’s Resolutions and Best Meals of 2011
What was the best thing you ate this year? This is exactly what we asked chefs from across the nation and found out that some toques, like David Chang, went all the way to Tokyo for their dinner, while others, like Homaro Cantu, found comfort in a dish closer to home. Full Story>>
Culinary News Collected 12/20
Geoffrey Zakarian Is the Next Iron Chef
That ominous spoiler was spot-on! The nice, mature New Yorker, who likes fancy haircuts and flickers of bankruptcy, Geoffrey Zakarian, has won this season’s competition of The Next Iron Chef, defeating Elizabeth Faulkner. Full Story>>
Inside Cook It Raw, Where the World’s Great Chefs Gather
Cook It Raw is the intimate annual event in which a group of the world’s most renowned chefs spends a week in a foreign area, collaborating, learning about traditions, and exploring local ingredients. This year’s edition took place in Japan with fifteen chefs, including David Chang, René Redzepi, Sean Brock, and Albert Adrià. Full Story>>
Fast-Food Outlet Stirs Concerns in a Mecca of Healthy Living
Residents are fretting after the City Council of Loma Linda, Calif., known for healthy lifestyles and longevity, recently approved the city’s first McDonald’s outlet. Full Story>>
Culinary News Collected 12/19
A Fan of the Macy’s Day Parade? There’s a Cookbook for That
More than 50 million Americans spend Thanksgiving with Macy’s through its iconic Parade, and in celebration of its 85th anniversary, Macy’s is sharing delicious holiday recipes from its all-star Culinary Council of 13 celebrity chefs.
New Cookbook Offers Taste of Mandela’s Table
Cookbooks are competing with more serious works on Nelson Mandela in South African bookshops this Christmas, after the icon’s personal chef has published a collection of her choicest dishes. Xoliswa Ndoyiya’s book, “Ukutya Kwasekhaya (home cooking) – Tastes from Nelson Mandela’s Kitchen” gathers 62 recipes with short family anecdotes about the hero. Full Story>>
A growing number of kosher restaurants have sprung up on and around Via del Portico d’Ottavia, the main street in the Ghetto in Rome. Full Story>>
Culinary News Collected 12/16
Chefs predict top menu trends for 2012
Locally sourced meat, seafood and produce again top the list of hot menu trends as predicted by chefs. In a survey of nearly 1,800 chefs who belong to the American Culinary Federation, conducted from October–November 2011 by the National Restaurant Association, locally sourced meats and seafood was the top trend predicted for 2012, followed by locally sourced produce. Full Story>>
At a recent cooking demonstration at Bobby Flay’s namesake steakhouse , located at The Borgata Hotel Casino & Spa in Atlantic City, N.J., Chef Flay not only cooked up delicious shrimp and grits, he also shared some great cooking tips that you’ll want to keep handy this holiday season. Full Story>>
Chef Neal Fraser has been a fixture on the Los Angeles dining scene since the early ’90s, when he first stepped into the kitchens at Caioti and Wolfgang Puck’s short-lived Eureka brewpub. He earned a following at Boxer before moving down Beverly Boulevard to open his own place with wife Amy Knoll Fraser, called Grace. Full Story>>
Culinary News Collected 12/15
Hamptons Fun Facts — The Next Iron Chef
The Food Network’s culinary production team is responsible for making sure that the rival chefs have everything they need to cook and present their dishes – from a stocked pantry to plenty of serving vessels. This week they shared some fun facts about what it took to pull off the penultimate episode’s Montauk seafood challenge. Full Story>>
After Years of Preparation, Full Circle Organic Farm is Ready to Sell
A trained chef, certified chef-educator and 5th generation farmer has combined her culinary skill and farming wisdom into an incredible product that is finally ready: USDA organic, grass-fed, ethically-raised lamb meat of superior genetic and culinary quality uniquely available from her Full Circle Organic Farm in the Midwest region. Full Story>>
Book Review: Escoffier Comes to Life
A novelist uses the chef’s memoirs to imagine the life of the famous chef inside the kitchen and out. Full Story>>
Culinary News Collected 12/14
Year in Dining: Is LA’s Restaurant Scene Still Alive and Kicking?
Here in Los Angeles, it’s been a very good year for quirky, regional beers. It’s been a very good year for small plates of fusion cuisine that push the limits of how we perceive breakfast, lunch and dinner. It’s been a very good year for former high-end chefs, who have found true happiness working on the lower end of the financial strata. Full Story>>
Watch José Andrés Give a Talk on Saving the World
Can culinary creativity solve the world’s problems? Sure, says chef José Andrés in the TEDx talk below: “There is hope because we can do amazing things with simple ingredients.” It’s all about wrapping your mind around the idea of doing more with less. Full Story>>
Dad inspired Jimenez to get a good education
Nine years ago, Susana “Susie” Jimenez came to Aspen after graduating from culinary school. She quickly earned a reputation as an outstanding chef, and eventually started her own catering business. This year she was a finalist on the Food Network’s “The Next Food Network Star.” Full Story>>
Culinary News Collected 12/13
The Year in Food TV: The 10 Best Moments of 2011
From chef-hosted talk shows to C-list celebs designing their own restaurant, food TV broke some bizarre new ground in 2011. For those who couldn’t hunker down for hours of quality tube time, here’s a look at the year’s top ten moments in food TV. Full Story>>
Professional chefs visit schools to promote healthy eating
“Who likes granola?” chef Michael Selig yelled to the auditorium crammed with Arkansas elementary students. The children screamed, “Me, me, me!” Selig smiled. That’s what he wanted to hear from the students at Forest Park Elementary School in Little Rock, especially during the glutinous holiday season. Full Story>>
More than three decades ago, he was a lowly pot washer and cook in the cramped confines of the Palm Beach Yacht Club on Flagler Drive. Today, Thomas Keller is one of the world’s most distinguished, Michelin-starred chefs and restaurant owners. But he hasn’t forgotten where he started – or what it taught him. Full Story>>
Culinary News Collected 12/12
Birmingham Chef Glynn Purnell Warns of Food Price Rise
A Birmingham, England chef has said restaurant and cafe prices could rise by as much as 40% in the city if its wholesale market is forced to close. Birmingham City Council has announced plans to relocate the market “to protect jobs”.
Professional Chefs Visit Schools to Promote Healthy Eating
Michael Selig and Stephen Burrow are chefs at Forty Two, the restaurant attached to the William J. Clinton Presidential Center. The pair has adopted former President Bill Clinton’s mission on healthy eating in their restaurant, and want to spread that message to children.
David Bazirgan on the Fifth Floor, Guest Chef motivation and his Armenian heritage
The Fifth Floor guest chef series runs its course tonight with David Bazirgan. Full Story>>
Culinary News Collected 12/9
Hottest Restaurant Menus Trends
The American Culinary Federation (ACF) – reveals that children’s nutrition and local sourcing will be the hottest trends on restaurant menus this coming year. The chefs also identified smartphone apps and tablet computers as the top technology trends.
Celebrity Pie Chef Tod Wilson Dishes with Middlesex County College Culinary Students
Tod Wilson, a pie chef who appeared on the ABC reality TV contest “Shark
Tank” in 2009, served up advice to Middlesex County College culinary students.
‘Top Chef: Texas’ Episode 6 Recap: Bravo’s Hit Show Gets Meatier with ‘Higher Steaks’
Wednesday night’s episode of Bravo’s “Top Chef: Texas” sizzled – because of the steaks.
Culinary News Collected 12/8
The Mountain of Work Behind Mist: Salt Lake
The chef is the chief, yes, but a restaurant kitchen is totally an ensemble effort. A really great chef gathers a team of talented people, encourages their individual creativity, earns their respect and loyalty and depends on their reliability and judgment to produce excellent food night after night. Full Story>>
Palm Beach Food & Wine Festival 2011 Features Five Nights Of Star Chefs
Its time to celebrate the world of epicurean pleasure in all its glory.
Palm Beach Food & Wine Festival 2011 unveils its new design, beginning this Friday, December 9, with an exciting five-day lineup of award-winning chefs and culinary personalities, authors, winemakers, mixologists and journalists. Full Story>>
Etihad Airways’ First Class Chefs Take Flight
Qualified First Class Chefs are now officially onboard Etihad Airways flights to London, Sydney, Melbourne and Paris, and will be progressively introduced across all other first class destinations by early 2012.
Culinary News Collected 12/7
Next Iron Chef Episode 6: I Can Cook That Beef in 20 Minutes
The Next Iron Chef is getting down to the wire – and appropriately, the theme for this week’s Chairman’s Challenge was risk-taking (which in this case, equated to everyone making souffles). Chefs had to bid on 5 ingredients in a bizarre “auction” for who could cook what in the least amount of time. Full Story>>
Enrique Olvera on Mexican Cuisine and Balancing the Modern With the Traditional
Enrique Olvera is the chef of Mexico City’s Pujol, one of the fifty best restaurants in the world. Just a few weeks ago, he spoke at Gastronomika, in San Sebastian, Spain, representing Mexico and its “evolving and emerging” culinary scene. Full Story>>
Study Finds Most UK Food Poisoning Due to Chicken Liver Plate
The Health Protection Agency, an independent UK organization established to protect the public from threats related to infectious diseases and environmental hazards, reports that over 90 percent of outbreaks of Campylobacter food poisoning at catering venues in 2011 were linked to chicken liver pate consumption. Full Story>>
Culinary News Collected 12/6
Jonathan Gold Eats España, Accepts Ferran Adria’s Ways
Has Jonathan Gold learned to love the avant-garde, modernist techniques abundant in today’s restaurants? Not exactly, but he is trying. Following the critic’s Twitter duel with Spanish “new cooking” mastermind Jose Andres last year, Gold bounced between Noma and Alinea in June to let The Wall Street Journal’s readers know which of the two could reasonably be considered the best restaurant in the world. Full Story>>
Hyatt Morristown Hotel Appoints Terry Guise to Executive Chef
New chef will bring culinary delights to both business and leisure guests at the Morristown, New Jersey hotel Hyatt Morristown Terry Guise has had great culinary success in his career and offers Hyatt Morristown a solid foundation for the future. Full Story>>
Minister Gives NYC A Taste Of Bermuda
Tourism Minister Wayne Furbert brought a taste of Bermuda — literally – to New York City today [Dec. 5], as he teamed with award-winning chef Jean-Claude Garzia of Beau Rivage restaurant to showcase the island to more than 50 top media and influencers at the prestigious James Beard House. Full Story>>
Culinary News Collected 12/5
Motown Macdown raising money with macaroni and cheese
Motown Macdown is a macaroni and cheese throwdown amongst Detroit’s finest chefs benefiting Justin’s Vision. Set amidst the front room of Dino’s Lounge on the evening of Thursday, December 8th, six of Detroit’s legendary chefs will demonstrate their culinary prowess with a soulful classic: macaroni and cheese. Full Story>>
You could say Julian Medina is a pioneer of refined Mexican and Latin American cooking in New York. The Mexico City native first put his stamp on the city as the Chef de Cuisine at Maya in the 1990′s, earning the restaurant two stars. Full Story>>
Emeril Lagasse Lists New York Apartment for $15 Million
Celebrity chef Emeril Lagasse has decided to “kick it up a notch,” listing his Upper East Side townhome for $3.5 million more than he paid. Full Story>>
Culinary News Collected 12/2
Aspen Grille features CSU alum and new Chef Garrett Overlee
The Aspen Grille, Lory Student Center, and the hospitality management program is featuring a special menu by Chef Garrett Overlee, the new chef instructor at the Aspen Grille Restaurant. Full Story>>
From Toques to Tattoos, a Kitchen Culture Change
Stephanie Izard looks like the girl next door, all T-shirt and curly pony tail. Until she wipes the sweat from her forehead with the back of her hand. And then you see it. The fish tattoo.
Award-Winning Chef Carl Redding Makes a Soul Food Comeback
As entrepreneur and chef Carl Redding begins each day at his Atlantic City, N.J.- based restaurant, Redding’s, he remembers the power of faith. Without faith, Redding may not be the success that he is today. Full Story>>
Culinary News Collected 12/1
Chef Tracy DeWitt Joins Arizona Culinary Institute
Arizona Culinary Institute is excited to announce the addition of Chef Tracy DeWitt to the faculty. Chef DeWitt will be teaching Advanced Baking and Pastry beginning January 9, 2012. Full Story>>
Culinary Rockstar Adrianne Calvo Prepares to Sizzle Art Basel 2011
Culinary artist, fiery rock-n-rolling, television personality by day, chef-goddess by night takes on Art Basel 2011 on a mission to fuse all the senses. Miami’s own Adrianne Calvo will reside as the presenting Chef to the Miguel Paredes premiere of Disney Underground and House of Funk. Full Story>>
Concord Grapes: The Little Purple Fruit That Packs A Powerful Punch!
Concord Grapes. The ingredient behind Welch’s grape juice may not be the best grape to use in wine making, but it is certainly a favorite of some of the country’s best chefs this fall.
Culinary News Collected 11/30
Chefs cook to raise funds for abused, neglected children
Joe Gerace, chef and owner of Tavern 1844, opened his kitchen again – along with several other chefs on St. Croix – for the benefit of neglected and abused children. Court Appointed Special Advocates director Gail Shearer said the 2011 Chefs of St. Croix fundraiser has been very successful, selling 65 percent of the tickets the first day they went on sale and 95 percent since then. Full Story>>
Tom Colicchio Offers Words of Warning to Future Chefs
In this video for the Discovery Channel, Tom Colicchio emphasizes that chef “means boss. That’s all it means,” and that, while being a chef is now a respected profession, becoming one doesn’t automatically mean you’re going to be on TV. Full Story>>
In the food world, chefs are the 1 percent, and the rest of us are the 99 percent. At this time every year, we dream of catching crumbs from their tables: shiny new cookbooks, stuffed with recipes so brilliantly simplified as to lift us up to their level. Full Story>>
Culinary News Collected 11/29
Local Start-Up Launches Organic, Chef-Prepared Meal Service
This November, husband-wife duo Dre Slaman and G Scott Brown debut a program where the “eating local” Portland mentality meets traditional dieting techniques. Full Story>>
The Next Iron Chef Episode 5: Burnt Bagel Ice Cream
The Next Iron Chef rolled its drama-laden, over-the-top shtick into NYC this week and as the episode kicks off we view the remaining six chefs standing in Grand Central Terminal. Non-shockingly, the challenges that follow are, of course, themed around NYC, the first of which entails cooking a dish inspired by classic NYC locations. Full Story>>
Best Chocolatiers in the World
The love of chocolate is universal. While you can pick up chocolates almost anywhere, there are some that are rare and special. The world’s best chocolatiers take pride in creating carefully crafted chocolate masterpieces. Full Story>>
Culinary News Collected 11/28
Antibiotic Use On Farms Linked To Rising Rates of Drug-Resistant Infections
As families across America adorn their dinner tables with plump, juicy turkeys this Thursday, they’ve likely given little thought to what their future food previously consumed. Full Story>>
At Cook It Raw, Star Chefs Bond over Sake and Shiitakes
What do chefs want? In an age that fetishizes food and makes stars of those who prepare it, it sometimes seems that every cook out there is fervently seeking a second (or third or fourth) restaurant, that next Michelin star, or a cookbook deal with a Food Network tie-in. Full Story>>
Local Farmers Skip “Organic” Certification Because Of Over Regulation
According to USAToday’s Natalie Ermann Russell, farmers involved in the Farm-to-Table or locavore movement — eating food that is locally produced — are progressively less inclined to become certified as “organic” growers because of over regulation by the US GOVT. Full Story>>
Culinary News Collected 11/24
GQ Names David Kinch Chef of the Year
Earlier this year, GQ critic Alan Richman took note that Manresa’s David Kinch was the “father of [the] emerging movement” in Bay Area food that Richman found to be the most vital in the country right now. Full Story>>
Grant Achatz Plans to ‘Overhaul the Experience’ at Alinea
At Gastronomika 2011, chef Grant Achatz announced plans to “overhaul the experience” at his Chicago restaurant Alinea. The goal, as the chef described it during an intimate talk in advance of his closing night presentation, is to “think off the plate.” Full Story>>
In Wisconsin, Supper Clubs Open to All
Wisconsin supper clubs still seduce with iceberg salad, steak, a well-mixed cocktail and a ready table. Full Story>>
Culinary News Collected 11/23
Pastry Chef Kim Mahar Is Like a Kid in a Candy Store
Talking with her you’d think she was a bright-eyed schoolgirl who just made her first cupcake, constantly in awe of her surroundings in the RN74 kitchen and the possibilities the ingredients in the pantry hold. Full Story>>
Chef Ludo Launches LudoBabyBites Web Series
How does a top-notch chef known for his incredible culinary talents and mercurial temperament feed his own kids? We’re about to find out. Full Story>>
Holiday Recipes From Macy’s Culinary Council
Paying tribute to the 85th anniversary of the Macy’s Thanksgiving Day Parade, a new holiday cookbook entitled, “The Macy’s Culinary Council Thanksgiving & Holiday Cookbook” Features More Than 80 Holiday Recipes to Take Your Table from Thanksgiving to New Years. We have your preview of some of the recipes with renowned chef Rick Bayless. Full Story>>
Culinary News Collected 11/22
McDonald’s, Target Dump Egg Supplier After Investigation
McDonald’s will be looking for a new source of eggs for many of its hugely popular Egg McMuffins.The fast food company says it “will no longer accept” eggs from one of the country’s biggest egg companies, Sparboe Farms, that is the subject of an ABC News investigation to be broadcast Friday on “20/20″ and “World News with Diane Sawyer” and was cited Thursday by the Food and Drug Administration for “significant…and serious violations” in the production of eggs. Full Story>>
Michelin’s 2012 Stars for Belgium and Luxembourg
Think Belgium is just chocolate and french fries? Think again: it is also the home to many new Michelin-starred restaurants. The Michelin 2012 Guide to Belgium and Luxembourg has been announced, and Gert De Mangeleer’s Hertog Jan outside Bruges has become the Belgium’s newest three star restaurant, which brings the total number of three stars in that country up to three. Full Story>>
Thanksgiving not a holiday for most chefs
Cathy Singleton, a retired teacher living in Washington has been cooking Thanksgiving dinner for decades. And when her daughter said she was bringing her boyfriend to dinner a few years ago, Singleton happily said yes. Her joy quickly turned to panic, however, when she found out the boyfriend — who she later married — was noted chef Peter Smith, who owns the acclaimed Washington restaurant PS7 located near the Smithsonian National Portrait Gallery. Full Story>>
Culinary News Collected 11/21
Diabetic Chefs Make Healthy Eating Easy
With his 195-cm frame and good looks, 33-year-old celebrity chef and passionate surfer Sam Talbot appears every bit an ambassador for good living. But he also has diabetes — one of 285 million people worldwide with the disease, according to the World Health Organization. Full Story>>
Two Houston Chefs Honored by James Beard House
Being asked to serve as guest chef at the James Beard House in New York City is as high an honor as they come for a professional chef. And now two Houston chefs — each completely different from the other — have been asked to cook at the famed house in Greenwich Village. Full Story>>
Almir Da Fonseca of the CIA Greystone talks about culinary students now and then
Kids these days. It’s not secret that there’s been a lot of chatter in chef circles about young chefs’ lack of work ethic and abundance of Top Chef dreams. Full Story>>
Culinary News Collected 11/18
‘Top Chef: Texas’ Electric Bill Spending Reportedly Between $8000 & $9000
Texas, thanks to its big houses and hot climate, is known for its high electric bills. The state is home to the cities with the highest- and second-highest average monthly spending on electricity: Dallas, at $162 a month, and Houston, at $155, respectively. But the San Antonio mansion used to house the contestants on Top Chef: Texas had an electric bill that seems astronomical even in this lofty company. Full Story>>
ACF and Hidden Valley Original Ranch Partner in Support of Chefs Move to Schools
Schools across the country are improving school lunches by adding more healthful ingredients such as whole grains, low-fat dairy and vegetables with low-fat ranch dip. Full Story>>
Chef Roy Choi Teams Up With LG Electronics to Support Los Angeles Non-Profit ‘RootDown LA’
Teaming up with renowned local Chef Roy Choi, LG Electronics USA is providing three full suites of kitchen appliances to RootDown LA, a Project of Community Partners, for its landmark healthy food programming. Full Story>>
Culinary News Collected 11/17
A Day in Athens with Chef Kelly of the Bon Appétit Culinary Center
We’ve spent the better part of the summer and fall of 2011 exploring markets to include in the Bon Appétit Culinary Center curriculum for 2012. Full Story>>
Americans’ growing interest in food is generating a seemingly indigestible glut of culinary programming in just about every time slot on television, including the new daytime talk show “The Chew,” with Mario Batali. Full Story>>
TV Chefs: Meet YouTube’s Next Bourdains and Deens
Last week YouTube named 16 winners of the YouTube Next Chef competition. Each recipient will receive a 12-week training course via Google+ Hangouts, as well as ,000 in equipment and promotion on YouTube. Full Story>>
Culinary News Collected 11/16
Rouses Market on Baronne Street fills void in Central Business District
The odd sight of New Orleanians makin’ groceries in the 700 block of Baronne Street on Tuesday morning offered the latest evidence that the city’s once-moribund downtown is continuing to morph from a land of surface parking lots and blighted buildings into a living, breathing neighborhood. Full Story>>
Hunting for a Chef on Food Network
Hosted by culinary recruiter Carrie McCully, “Chef Hunter” is a docu-reality series that takes you behind the scenes of running a restaurant, beyond just cooking the food. In the six episodes, chefs compete head-to-head for coveted executive chef positions at restaurants all over the country. Full Story>>
Wellness in the Schools (WITS) Partners With Eater
The New York City-based non-profit organization Wellness in the Schools (WITS) is proud to have been the official charity partner of the second annual Eater Awards, a celebration presented by Patrón tequila honoring the people and places that have influenced the country’s dining scene. Full Story>>
Culinary News Collected 11/15
Bobby Flay Talks Gambling, Racehorces and College Cafeterias
Last weekend, we were on site in Atlantic City to chat up the celeb chefs that were in town for the Savor Borgata food festival. Check out our chat with Bobby Flay, and stay tuned for Q&A’s with more top culinary names. Full Story>>
Americans Demand Imaginary ‘Chef’ to Prepare All Fast Food
Fast food chains can no longer just set up a plastic lean-to on the side of any major highway and expect Americans to flock in for 99-cent of America’s leading gristle-byproduct chains promoting their foodlike substances by alleging that a “chef” was, at some point, involved in its conceptualization, preparation, and/or marketing. Full Story>>
Why L.A. Chefs Are Happier, and Fondue As Food Trend: An Interview With ‘Chef Hunter’ Carrie McCully
What happens when a popular restaurant needs a new head chef? For some, the answer is to put in a call to Carrie McCully, a New York-based consultant who runs Force of Nature Media. McCully is a chef recruiter, who helps restaurant owners find the right person to put on the chef’s jacket. Full Story>>
Culinary News Collected 11/12
2011 DC Capital Food Fight Recap
Last Thursday night, a sold-out crowd gathered at the Ronald Reagan Building to support DC Central Kitchen and watch an epic “Iron Chef” style throw down. Full Story>>
Hawaii landmarks in gingerbread for Fairmont Christmas
It’s beginning to look a lot like Christmas for culinary students at Hawai‘i Community College-West Hawai‘i. The future chefs are constructing gingerbread centerpieces fashioned to resemble a variety of Hawai‘i landmarks. Full Story>>
Regis Philbin May Have Been America’s Goofiest TV Chef
Was Regis Philbin America’s first TV chef? No, but he was perhaps the goofiest man to ever attempt to cook something in a TV kitchen. Full Story>>
Culinary News Collected 11/11
Celebrity chef Charlie Palmer, Seabourn Cruise Line part ways
Celebrity chef Charlie Palmer’s 10-year relationship with Seabourn Cruise Line is coming to an end. In a press release sent out early today, the Charlie Palmer Group says the creator of the award-winning Aureole restaurants in Las Vegas and New York will be leaving his role as the luxury line’s Consulting Executive Chef in December. Full Story>>
Chef Michael Chiarello Interview
Chef Michael Chiarello wears a bevy of hats – cook, restaurateur, vintner, businessman, food personality, father, husband – and he does it with aplomb. Full Story>>
Wall Street may have lost its appetite for Mario Batali. Mr. Batali, the celebrity chef famed for his orange Crocs, red pony tail and bold ragus, has long been one of the premier restaurateurs to the New York financial elite. Full Story>>
Culinary News Collected 11/10
Kendall College School of Culinary Arts Welcomes Chef Eric Stein as Newest Faculty Member
The Kendall College School of Culinary Arts has announced the addition of Chef Eric Stein, MS, RD, to its faculty. As an instructor specializing in culinary nutrition, Stein brings a contemporary cooking style to Kendall that emphasizes nutrient-rich foods and global flavor profiles. Full Story>>
Dunia Borga, co-owner and pastry chef at La Duni: The Colombian-born Borga helped create one of the more underrated and authentic Latin restaurants in Dallas. And the desserts there are to die for. Full Story>>
The Daily Meal: Top Chef Stars: Where Are They Now?
With every season, Bravo’s competitive culinary mega-hit, Top Chef, launches the careers of a few budding chefs into superstardom. Full Story>>
Culinary News Collected 11/9
Cocktail industry magazine Drinks International has released a global top 50 list featuring bars from around the world. Full Story>>
American Chefs Discover Mustard Oil
Mustard oil’s silky heat and sinus-clearing vapors will ring a bell for South Asians, particularly in the Bengal region of eastern India and Bangladesh, where it flavors fish curries and mashed vegetable bhartas. Full Story>>
Charlie Palmer Is Opening a ‘Chef-Driven’ Boutique Hotel Off Union Square
In the space of a few days, the rumor of celebrity chef and Sonoma resident Charlie Palmer opening his first San Francisco restaurant becomes confirmed fact. Full Story>>
Culinary News Collected 11/8
Café Momentum Scores a Donation
Café Momentum, the pop-up restaurant founded by Parigi owners and chefs Janice Provost and Chad Houser, is really starting to roll toward the reality of their goal. The series of dinners is raising money to assist the programs at the Youth Village Resources of Dallas with hopes of opening a full-time culinary training facility. Full Story>>
Nashville Man Catering for Homeless
A Nashville man who went from being homeless to being the No. 2 chef at a five-star restaurant is now trying to rescue others who are living on the street. Full Story>>
Michael White Serves Fluke, Helps HSBC Raise Money for Charity
Michael White, executive chef of New York’s Marea and Ai Fiori, says that while he gets “a good feeling” from doing charity work, he also likes how it keeps him in touch with his peers. Full Story>>
Culinary News Collected 11/7
Cruise Ships Woo Foodies with Celebrity Chefs
Carnival’s announcement last month that Food Network star Guy Fieri (Diners, Drive-ins and Dives) is getting a namesake burger joint on Carnival ships is just the latest step by the cruise lines to appeal to gourmets, gourmands and just plain fans of celebrity chefs.
Two Chefs and a Show in Philly
The show is being billed as “The Good vs. Evil Tour.” But there will be no flaming pans or flashing knives or mythical Chairman sitting in judgment, which may come as a surprise, since the dueling stars are two celebrity chefs.
‘Chef’s Extravaganza’ Gives Students Hands-On Experience
Several students of Anne Jarrett’s culinary arts class will be invited to attend the event where they will aid the featured chefs in preparing various courses of food.. Full Story>>
Culinary News Collected 11/4
Students, International Chefs Prepare Breeders’ Cup Cuisine
When trainers and owners dined together Thursday night during an opening event to the Breeders’ Cup, they’ll tasted the work of local culinary students and international chefs.
Former Military Chef Proposes Non-Profit Culinary School for High Springs
Gary Harris believes he has a recipe for educational and economic success in High Springs, and he needs the community’s help to gather the ingredients. Full Story>>
Padma Lakshmi: I Gain Weight Every ‘Top Chef’ Season
Padma Lakshmi deals in fantastic food for a living as host of the
culinary competition show “Top Chef,” so it’s no surprise that she’s made sure her 20-month-old daughter Krishna is a rather adventurous eater, too.
Culinary News Collected 11/3
Hugh Acheson Ready for Seat at the Top Chef Judges’ Table
Hugh Acheson Ready for his Seat at the Top Chef Judges’ Table “I just bring my wit and sarcasm to the table,” he promises.
CIA Alumnus and Former Greystone Restaurant Chef Addresses Graduates
Todd Humphries ’88, executive chef and partner of the new Kitchen Door restaurant in Napa’s Oxbow Public Market, returned to his Napa Valley roots to address graduating students at The Culinary Institute of America (CIA) at Greystone. Full Story>>
A new Food Network series is looking for people who have left their previous career and have little-to-no prior professional food experience, but are taking a risk to pursue their passion of launching their own food business. Full Story>>
Culinary News Collected 11/2
Anthony Bourdain Films “No Reservations” in Croatia
Anthony Bourdain, iconic chef/traveller/writer and one of the most peculiar, famous and somewhat boheiman television personalities visited Croatia a few weeks ago. He came on an eight day mission to explore our recently expanding culinary scene and try the best specialties my country has to offer. Full Story>>
Former Inox pastry chef Harlan to open a bistro
The chefs and restaurants listed on Scot Harlan’s resume would make the average Culinary Institute of America graduate drool like a lion over a fresh kill. Full Story>>
Interview with Food Blogger Actor Lynn Chen
Lynn was selected by the community as one of the top 10 Food blogs of 2011; number 8 to be exact. It wasn’t just because she is pretty. Those who don’t know Lynn’s blog; The Actor’s Diet, may wonder why an actress would be so beloved in the food blogging community. There are quite a lot of reasons. Full Story>>
Culinary News Collected 11/1
Greenbrier chef finalist for US culinary competition
Richard Rosendale, CMC, The Greenbrier’s executive chef, is one of four
finalists for the prestigious Bocuse d’Or USA National Competition. The four will vie Jan. 28-29 for the chance to represent America at the 2013 Bocuse d’Or World Cuisine Contest, the most challenging international culinary competition. Full Story>>
ICE Alumni Shine on Top Chef: Just Desserts
Top Chef: Just Desserts wrapped up last week. It was a great season full of sweet challenges and lots of hard work from all the pastry chef-testants. We thought we’d check in on the alum who have been on the pastry spin-off of Top Chef, Bravo’s Emmy- and James Beard Award-winning show and let you know what they’ve been working on. Full Story>>
Simon Majumdar’s Next Iron Chef: Super Chef Premiere Recap
Any concerns that the 10 chefs competing on this season of The Next Iron Chef might not feel the pressure, given their remarkable culinary achievements and already stellar careers, were dispelled the moment they came face to face with the three judges on the edge of the lakeside. The beads of sweat running down their brows were not only caused by the blazing sun under which they had been forced to cook, but also from the stern warnings given by the judges. Full Story>>
Culinary News Collected 10/31
Birthday Cakes Fit for a White House Pastry Chef
Chef Albert Kumin, one of the most revered pastry chefs of all time, celebrated his 90th birthday on October 9 at a grand reception at Lincoln Center’s Alice Tully Hall in New York City. The idea for the party, and parade of cakes by some of New York’s best bakers was baked up by esteemed fellow cookbook author, friend, and creator/director of the pastry and baking program at ICE, organized all the bakers. Full Story>>
Alton Brown Talks The Next Iron Chef: Super Chefs
After four years of hosting The Next Iron Chef and 10 on Iron Chef America, Alton Brown has witnessed hundreds of culinary battles, experienced a myriad of secret ingredients and tasted thousands of gourmet plates. We asked him about the difference between a typical Iron Chef battle and that between Super Chefs. Full Story>>
Casting Call for MasterChef Season 3 – Miami, FL
Chef Gordon Ramsay will once again give talented amateur cooks the chance to prove to him, and to fellow judges, restaurateur Joe Bastianich (Del Posto, Eataly) and Chef Graham Elliot (Graham Elliot, Grahamwich), that they have what it takes to make their mark on the culinary
world. Full Story>>
Culinary News Collected 10/28
Next Iron Che’f Spike on the New Twist, “Culinary Assassin” Anthony Bourdain
Chef Spike Mendelsohn may have competed on Bravo’s culinary reality show Top Chef – twice — but he still didn’t expect to be recruited for Food Network’s Next Iron Chef: Super Chefs. Full Story>>
‘Top Chef: Just Desserts’ Names a Winner
How sweet it is. “Top Chef: Just Desserts” whipped up a winner Wednesday night in its second season finale. At Stake? A $100,000 prize, a feature in ‘Food and Wine Magazine,’ and the title of Top Chef. Full Story>>
More than 300 chefs and members of the culinary community gathered in New Orleans, Oct. 23-25, for the Chefs Collaborative third Annual National Summit. The Collaborative, a national network of chefs changing the sustainable food landscape, was founded in 1993. Full Story>>
Culinary News Collected 10/27
The Professional Chef Goes Electronic
Called “the bible for all chefs” by Paul Bocuse, The Professional Chef has been the culinary world’s premier resource for decades. Full Story>>
Culinary Wizards to Experiment With Korean Food
Six international star chefs – four of them running Michelin star restaurants – will visit Korea next week to discover the essence of Korean ingredients and use them in their creative dishes. Full Story>>
Italian And American Chefs Team Up At Eataly For Cooking Demos And More
Big name American chefs like Mario Batali are partnering with their Italian colleagues at Eataly next week for Identita New York, a two day series of intimate cooking demonstrations, wine tastings, and old-fashioned Italian eating. Full Story>>
Culinary News Collected 10/26
Francois Payard Bakery Opening Delayed by Goldman Sachs
Powerhouse chef Francois Payard was set to open his newest bakery in Battery Park City last week — but the start date has been postponed while he waits for his landlord Goldman Sachs to install a phone line. Full Story>>
Chef to direct “culinary excellence” for Dining
With Yale Dining’s newest addition to its team, the University has put a name to its quest for culinary excellence. Ron DeSantis, a former consultant, teacher and certified master chef came to Yale three weeks ago to fill the newly created position of director of culinary excellence. Full Story>>
To run an environmentally and socially responsible restaurant focused on serving delicious food AND still make money, you need to…. The 300 chefs and food purveyors in New Orleans for the Chefs Collaborative National Summit don’t have a pat answer for how to finish that sentence. But through this non-profit community, chefs are helping each other achieve that perfect balance. Full Story>>
Culinary News Collected 10/25
Emeril Lagasse cooks up an empire from scratch
Emeril Lagasse knows the way to a consumer’s heart is through food. With over 2,000 television episodes, 16 cookbooks, and 12 restaurants to his credit, the 52-year-old chef and restaurateur turned his name and culinary prowess into a financial empire that employs 1,700 people. Full Story>>
DISH in Dallas Cooks Up a Few New Dishes
At a recent media event, DISH (in the Illume on Cedar Springs) previewed their new seasonal American menu. I attended with cautious optimism. Dish’s Executive Chef Doug Brown (ex. Nana execuchef at the age of 23, James Beard House presenter, Culinary Institute of America graduate, numerous awards, etc.) is one of this city’s culinary stars. Full Story>>
Culinary News Collected 10/24
Star Chef Turns Up The Heat On Recession, Expands Culinary Empire
What Recession? That seems to be the attitude of executive chef David Burke who is more focused on the art of the meal than the art of the deal. Full Story>>
In culinary world, fat’s flying over foie gras ban
What can be done about a new state law that prohibits a deluxe, albeit controversial, ingredient? That was the question that sparked a gathering of chefs and farmers last week in San Francisco. Full Story>>
It’s Hard Work Being An Omni Executive Chef
It was hardly punishment for the 45 executive chefs who got to enjoy a ten-day tour last month throughout French vineyards, farms and restaurants. Their parent company, Omni Hotels had been so pleased with the success of 2008′s similar “Flavors of France” campaign—which followed a separate voyage to Spain in 2006—that they wanted to give their chefs a refresher on the basics. Full Story>>
Culinary News Collected 10/21
Army Chefs Learn From Culinary Institute of America
Army chefs from around the world are learning master-level secrets and techniques from instructors at the Culinary Institute of America, San Antonio campus. Full Story>>
MicroChef Creates Culinary Classics for a Cause
By day, Dean Iacovelli travels the country, working to transition New York City, the State of California and other state and local governments into the cloud. By night, he is a master Italian chef and all-around DIY food and wine geek. Full Story>>
Shirley Brown Wins USDA’s Annual Chili Challenge
Shirley Brown was named this year’s “Chili Champion.” Reigning champion Randolph Wilkinson will pass on the famous sterling silver chili bowl trophy, which is annually engraved to display the victor of each year’s challenge. Full Story>>
Culinary News Collected 10/20
Dos Caminos Chef Ivy Stark on Day of the Dead Culinary Traditions
We spoke to Dos Caminos chef Ivy Stark about her new cookbook, Dos Caminos Mexican Street Food, now available on Amazon (it officially hits stores next week). Today we shift gears somewhat as Ivy tells us what foods she’ll be making for Day of the Dead and as she reveals her ideal New York City food crawl. Full Story>>
Greenbrier Chef Could Captain U.S. Bocuse D’or Team
The Bocuse D’or is the Olympics of the culinary world. It’s named in honor of renowned French chef, Paul Bocuse. The competition pits 24 teams from around the world against each other in the highest level of culinary competition.
Top Chefs Share Restaurant Faves on New App on The Food Channel
A new digital food guide has just been launched that lets users know where some of the best dishes can be found in San Francisco, New York, Chicago and L.A. It’s called Chef’s Feed, and the difference between this new iPhone app and other sources such as Yelp or Zagat is that Chef’s Feed houses a database of info from hundreds of America’s most esteemed chefs–culinary icons like David Kinch. Full Story>>
Culinary News Collected 10/19
Basque Culinary Center – First Culinary University in Spain
Spain launched its first culinary university this month. The star chefs Juan Maria Arzak and Pedro Subijana Berasategi from San Sebastián are the regional advisors for the university management.
Gigachef.com Founder Latest NCC Chef-in-Residence
Want to hang out with skilled chefs and learn more about what they’re doing? Log on to cookingdistrict.com (formerly gigachef.com) or attend a cooking demo and gourmet dinner presented by the website’s founder while he’s chef-in-residence at Northampton Community College.
Confirmed: NYC Chef Daniel Boulud to Open Toronto Restaurant
News of the impending arrival of the celebrity chef broke Tuesday after the luxury hotel in Yorkville sent out deliberately vague invitations for an Oct. 27 media event at its Four Seasons Private Residences Toronto presentation gallery.
Culinary News Collected 10/18
EuroFresh Captures Prestigious ChefsBest Awards
In a recent blind judging competition for overall quality, the independent professional chefs at the American Culinary ChefsBest® Center for Taste awarded EuroFresh Farms the 2012 ChefsBest® Certified Award for all six EuroFresh tomatoes and cucumbers the greenhouse grower produces and ships in the U.S. Full Story>>
Cookbook Café Hosts Flavours of Peru with Chef Virgilio Martinez
This week sees the Cookbook Cafe at InterContinental London Park Lane host ‘Flavours of Peru’ – a week-long gourmet food festival celebrating contemporary Peruvian cuisine – in association with the Embassy of Peru. Full Story>>
Personal Chefs Cook up New Revenues at Lake Tahoe
Many personal chefs are turning to catering services to drive revenues, while others are holding cooking classes and partnering with local gyms to provide healthy diets to weight-conscious members. Full Story>>
Culinary News Collected 10/17
Ask the Nutritionist: Add color to menus with fall fruits and vegetables
In her latest Ask the Nutritionist commentary, the National Restaurant Association’s Director of Food & Healthy Living Joy Dubost, Ph.D., R.D., highlights fall fruits and vegetables that make excellent additions to both adult and kids’ menus. Full Story>>
Top Chef Gale Gand: Cooking becomes magic
She has hosted her own show on the Food Network and is a partner and executive pastry chef at what she calls “a fancy-pants restaurant in downtown Chicago,” also known as Tru. Full Story>>
Liken will appear on ‘Today’ on Thursday, talk about fall dishes
On Thursday, Vail chef Kelly Liken will make an appearance on NBC’s “Today” show at 9:40 a.m. with hosts Al Roker, Natalie Morales and Savannah Guthrie. Full Story>>
Culinary News Collected 10/14
Ferran Adria follows the path of what’s next
Ferran Adria looks tired and distracted. He’s milling around Westend Bistro by Eric Ripert, waiting for his friend and former acolyte Jose Andres to arrive, so we can start our interview proper. Adria’s dress is casual, almost thrown together: a gray T-shirt and black jacket that match his thinning salt-and-pepper hair. Full Story>>
Legoland builds on healthful fare
Legoland Florida executive chef Robert K. Sit has his own set of building blocks. Taking the elements of farm-to-table cuisine and his research into health and nutrition, Sit is building a dining plan for the new theme park that will reflect the local landscape and savvy sustenance. Full Story>>
Top Chef’s Ryan Scott Named Healthy Choice Flavor Ambassador
The Judges’ Table has spoken and one chef won’t be packing his knives. Bravo’s Top Chef and Healthy Choice®, a brand of ConAgra Foods, announced today that Chef Ryan Scott earned the title of the “Healthy Choice Flavor Ambassador” as a result of winning the “Top Chef Healthy Showdown” challenge. Full Story>>
Culinary News Collected 10/13
A top-chef feast to end childhood hunger
Buccan chef Clay Conley, who in less than a year has transformed the culinary scene on Palm Beach, has assembled a crew of powerhouse chefs for a late-October feast to raise money for Share Our Strength, a national nonprofit group working to end childhood hunger in America. Full Story>>
A Smaller, Better Taste of Chicago?
We once met someone who had an eggroll booth at the Taste of Chicago. They got the concession because they were able to crank out eggrolls in the six-figure quantities needed for ten days of crowds- and the reason they could do that was because they already had the eggroll contract for United flights to Asia. Yes, that’s right: the Taste of Chicago was literally passing off airline food as a representative of the best Chicago had to offer. Full Story>>
The Ritz’s Executive Chef Bernd Schmitt Focuses On Quality Ingredients
We sat down with Chef Schmitt to find out what his plans are for future direction at the Ritz, and he says that his philosophy of “clean cuisine”
will continue to evolve. He’s in favor of focusing on quality ingredients without a lot of sauce and extraneous plate frou frou to muck it up, and he cites his own last meal as a “simple dish of pasta or fish.” Full Story>>
Culinary News Collected 10/12
Local Chefs to Battle For Cheesesteak Supremacy
Even in the post Joey Vento world, the mighty cheesesteak reigns supreme. Just who makes the best version of Philly’s signature sandwich will be decided Sunday when Square 1682‘s Guillermo Tellez host his second annual Cheesesteak Challenge and block party to celebrate the restaurant’s second anniversary. Full Story>>
Chef Jacques Pépin reheats his rich career
Jacques Pépin has cooked for presidents and taught at some of the world’s most prestigious cooking schools and universities. Yet he never forgets how hard his mother worked, nor the first bite of a candy bar thrown his way by a soldier. Full Story>>
It may have been the Pacific Ocean currents, but Providence chef/co-owner Michael Cimarusti landed onshore in Honolulu for the inaugural Hawaii Food and Wine Festival. One of L.A.’s only true fine dining practitioners became well known for his commitment to sea creatures, first at Water Grill, and now at the Melrose restaurant he co-owns with front of house counterpart Donato Poto. Full Story>>
Culinary News Collected 10/11
Eric Ripert on Fine Dining and Not Being a Jerk
This is where the four-star chef Eric Ripert met me for an interview last week. We talked about Le Bernardin’s evolution, both in terms of its cooking and service, the state of fine dining, and Ripert’s particular management style. Full Story>>
Esquire Drops Its ‘Best Restaurant’ Issue
Esquire released its annual best restaurant coverage. The primary focus is their list of the country’s best new restaurants, and this year the top spot goes to San Francisco’s Michael Mina. Full Story>>
Rice paddies in Vermont?! Yes, crazy though it may sound, a couple of farms have starting growing rice, and it turns out that the mild, wet climate is perfect for a hardy Japanese variety. Full Story>>
Culinary News Collected 10/10
10 Of The World’s Best Chefs Offer Their Culinary Secrets Through An Exclusive Online Community
The Chef Project is a world first online cooking initiative that brings ten of the most acclaimed chefs from around the globe into the kitchens of every day Australians and the rest of the world. Full Story>>
The Ultimate Restaurant Experience at NYC Wine and Food Fest 2011
When it comes to eating out, Mario Batali, Marcus Samuelsson and Andrew Zimmern are pros. After spending years immersed in the culinary world and perfecting their own food and cultures as chefs, these three have traversed the globe, eating at some of the best restaurants in the world. Full Story>>
Italian Michelin-Starred Chef Slinging Burgers for McDonald’s
Eighty-one-year-old Gualtiero Marchesi is Italy’s first chef to win three Michelin stars, but the man isn’t a snob: The Independent reports he’s now creating burgers for McDonald’s, even though his Milanese culinary counterparts are making fun of him. Full Story>>
Culinary News Collected 10/7
US Foods Chefs Demonstrate Culinary Innovation at International Chefs Congress
On October 2-4, five top US Foods chefs showcased the company’s diverse offerings and debuted new menu concepts at the StarChefs 2011 International Chefs Congress in New York City. The culinary experts prepared menu items at the US Foods exhibition booth using both new and existing products that chefs can easily incorporate into their menus. Full Story>>
Q&A: Baltimore chef Anisha Jagtap to compete on Food Network’s “Sweet Genius”
Even though there’s something like 981 cooking competition shows out there (an estimate), we’re still intrigued by Food Network’s “Sweet Genius.” Full Story>>
Pastry chef Nick Wesemann on dorm-room kitchenettes and working the front of the house
An imaginary line runs between the front and back of the house in restaurants, and there’s a long unspoken agreement that servers and cooks remain on their side of said line. But what happens when a chef crosses that line? Chef Nick Wesemann is out on the floor of the American on an occasional Friday or Saturday night, offering wine recommendations (he has completed his level-one certification as a sommelier), meeting diners and surprising them with the revelation that he is the Crown Center restaurant’s pastry chef. Full Story>>
Culinary News Collected 10/6
Yes, there have been dog cookbooks before, and plenty of chefs offer dog-friendly food, but we haven’t seen anything quite like this: On October 25, BowTie press will release The Culinary Canine, a cookbook featuring recipes from actual chefs.
10 Of The World’s Best Chefs Offer Their Culinary Secrets Through An Exclusive Online Community
The Chef Project is a world first online cooking initiative that
brings ten of the most acclaimed chefs from around the globe into the kitchens of every day Australians and the rest of the world. Full Story>>
Taste of Africa & the Diaspora
Experience a Taste of Africa & the Diaspora at this one-night-only event presented by Pop-Up Student Chef, a group of student chefs from Washburne Culinary Institute, working to bring their dreams to reality, one delicious dish at a time. Full Story>>
Culinary News Collected 10/5
Jacques Pepin: Consumers May Pay Price Of Chefs’ Fame
What price fame? Perhaps a raw deal on your meal, says Jacques Pepin. Full Story>>
Blueacre Sous Chef Readies to Move to Alinea
Eric Rivera, sous chef at Blueacre, was recently called up to the big leagues. Rivera is slated to become the first-ever culinary liason to Grant Achatz’s Alinea, widely considered one of the best restaurants in the world. Here, Rivera tells us how he got the job, what his new responsibilities entail and how he coaches servers to sell kimchi. Full Story>>
Isa Chef Ignacio Mattos Explains the Meaning of Primitive Modern Cuisine
Restaurateur Taavo Somer’s latest eatery, Isa, opened recently in Williamsburg, boasting what he called a “primitive modern” aesthetic. Wanting to understand how this stripped down look played into the food, we called up chef Ignacio Mattos to learn more about his culinary outlook for the spot and to better understand the interplay between décor and food. Full Story>>
Culinary News Collected 10/4
White House Chef Under President George W. Bush, Talks To Culinary Educators
Chef Sam Morgante spoke to nearly 100 high school culinary arts teachers about his years working in the George W. Bush White House Monday morning. Full Story>>
‘MasterChef’ Whitney Miller Brings Her Culinary Talent to New Orleans
Whitney Miller, winner of the first season of TV’s “MasterChef” and author of “Modern Hospitality: Simple Recipes with Southern Charm, ” will sign copies of her book in New Orleans Full Story>>
Regina Varolli: Talking With Top Chef Just Desserts’ Judge Johnny Iuzzini
In late 2005, before the first season of Top Chef aired, Johnny Iuzzini was contacted by Bravo TV to come to California for an interview. But Iuzzini, Executive Pastry Chef at the Michelin three-starred Jean Georges restaurant, was told by Jean-Georges himself that he’d have to leave his position to go to California for what was an unknown period of time. The restaurant’s busy season was upon them, and Jean-Georges just couldn’t let his head pastry chef take what amounted to a vacation.
Culinary News Collected 10/3
US Foods Chefs Demonstrate Culinary Innovation at International Chefs Congress
Today, five top US Foods chefs showcase the company’s diverse offerings and debut new menu concepts at the StarChefs 2011 International Chefs Congress in New York City. From Oct. 2 – 4, the five culinary experts will prepare menu items at the US Foods exhibition booth using both new and existing products that chefs can easily incorporate into their menus. Full Story>>
Michael Chiarello Working on a Molecular Gastronomy-ish Concept for Napa
Napa chef and food-television regular Michael Chiarello spoke with Grub Street last night in New York (he’s in town for the New York City Wine and Food Festival, and to spread the word of a new partnership with Delta airlines), and let slip some very interesting news: He’s looking to open a curious new eatery — a tiny laboratory, he says, that will serve “experiments” to no more than 40 people per night. Full Story>>
Suit up: How apparel can boost image and staff demeanor
Uniforms, even in the finest of foodservice establishments are getting more casual, and the days of formal suits, ties and dress shoes are long gone. Will the classic white chef jacket be the next to go? Full Story>>
Culinary News Collected 9/30
Reality vs. Reality TV: 5 Misconceptions About Being a Chef
Food TV can certainly make being a chef seem like a very glamorous job – cooking for celebrities, dining out at cutting-edge restaurants and hob nobbing with the culinary elite. And while most chefs will tell you that they love what they do, there’s some unfortunate facts about the job that reality TV doesn’t show you. We talked to some TV-savvy chefs to get their take on the most common misconceptions about their profession. Full Story>>
THE KING OF Steaks stands behind a steel table in a shiny kitchen classroom in the Restaurant School at Walnut Hill College. Frank Olivieri Jr., owner of Pat’s King of Steaks, roasts hazelnuts. Full Story>>
How A Small Red Fruit Performs Taste Miracles for ‘Flavor Trippers’
A tiny crimson berry from West Africa discovered by Westerners almost three centuries ago can turn lemons into lemonade and vinegar into apple cider, at least as far as the tongue is concerned. Full Story>>
Culinary News Collected 9/29
Chef Sergio Sigala and Year One with Cecconi’s
When Soho Beach House decided to open a Cecconi’s concept there a year ago, one could hear a collective sigh across the 305. “Another Italian
restaurant?” we asked. “Why?” After all, our city has more than its fair share of spaghetti slingers and pizza pirates. Full Story>>
Polish Highlander Culinary Adventure – from Applecake to Zapiekanka
“Nie, Nie, Nie,” (No, No, No) my cooking instructor said, shaking her head sadly, but with a mischievous little twinkle in her bright, blue eyes, as I clumsily tried to copy her faultlessly-formed, dimpled dumplings. But my fingernails kept poking through the dough. Full Story>>
Brandon Gillis and Josh Sharkey definitely have high-end chef cred: Gillis graduated from the French Culinary Institute and has worked at New York City’s Tabla and Franny’s; Sharkey graduated from Johnson and Wales University and has worked at New York City’s Oceana, Jean Georges, Tabla, Bouley, and Café Gray. But in 2009 they opened Bark Hot Dogs in Brooklyn, acasual restaurant that features burgers, sandwiches, and of course, hot dogs. Full Story>>
Culinary News Collected 9/28
Judging a Culinary Competition: It’s Not as Easy as You Think
I’ve always envied the chairman and all the judges on Iron Chef America. After all, who doesn’t want to sit down to live entertainment and not one, but two, incredible dinners made by star chefs? Full Story>>
Top Mexican Chefs Discuss the Culinary Importance of Ensenda
Congreso Ensenada Gastronomica convened in June at Ensenada’s Hotel Coral, featuring top chefs and starstruck culinary students from across Mexico, who converged for a full slate of cooking demos. Street Gourmet LA founder Bill Esparza and I had the opportunity to interview four of the nation’s preeminent chefs: Tabasco’s Aquiles Chavez, the Yucatan’s Arturo Fernandez, Ensenada-based Benito Molina and Mexico City’s Mikel Alonso. Full Story>>
10 Moments that Defined Food TV
A lot has happened since 1946, when James Beard stepped onto the set of the first cooking show. In honor of our first-ever Food-TV Survey, here are 10 moments that forever altered the way we consume food on television. Full Story>>
Culinary News Collected 9/27
Sidney International Food Festival – World Chef Showcase
The biggest stars in South America, the coolest next generation chefs and the most inspiring contemporary creative talents from around the world come together for one weekend only – to demonstrate their dishes (and allow you to taste them) and provide you with a behind-the-scenes insight into the best restaurants on the planet. Full Story>>
Emeril Lagasse keeps on cooking with new series
After more than 2,000 shows Emeril Lagasse is hoping fans are still hungry for more Bam!-worthy cooking. The chef known for Creole cooking and yelling “Bam!” as he throws seasoning into a sizzling pan this week launches his eighth television series. Full Story>>
Crab takes center state at Spenger’s “Iron Chef” contest
The unexpected rain on Sunday in Berkeley didn’t put much of a damper on the 11th annual Spenger’s Restaurant Crabby Chefs Seafood Festival on Fourth Street. The drizzle stopped right before the 2 pm “Iron Chef” cook-off featuring chefs from seven local restaurants, schools, and catering companies. Full Story>>
Culinary News Collected 9/26
‘Top Chef: Texas’ Hopefuls and Guest Judges Revealed!
Top Chef’s brand-new season in Texas boasts more competitors than ever before, with a jaw-dropping 29 hopefuls joining the culinary showdown — nearly twice the number of chefs as in previous seasons. The field will narrow to 16 competitors, who will head to Texas and compete in Dallas, Austin, and San Antonio. Full Story>>
What does it take to become a successful chef? Top San Francisco chefs explain.
What makes a great chef? Like any profession, the definition of success varies. Gary Danko preaches the gospel of solid technique, travel, and great work ethic. Full Story>>
It’s ‘Top Chef’ meets ‘Iron Chef’ at the BOH Brawl
The BOH Brawl-as in back of house brawl-is actually a one-on-one Iron Chef meets Top Chef culinary throwdown. In other words, a chef’s sweaty
early-morning nightmare and one brutally entertaining cooking competition. Full Story>>
Culinary News Collected 9/23
Celebrity Cruises Taps Top Chef to Join Culinary Team
Celebrity Cruises has named 2010 James Beard Foundation “Rising Star Chef” nominee and 2007 “Rising Star Chef of American Cuisine” John Suley as its director of culinary operations.
Next Iron Chef 4 Super Chefs Contestants
In an unprecedented Food Network event, ten of the world’s most celebrated super chefs go to battle to become a member of the elite Iron Chef culinary society.
Ann Arbor Chefs Take Top Honors in Girl Scout Bake-Off
A pair of Ann Arbor chefs won top honors in a bake-off where they
created tasty treats with Girl Scout cookie themes.
Culinary News Collected 9/22
Chef Richard Sandoval Goes Back to Culinary Roots
Chef Richard Sandoval’s latest restaurant, El Centro D.F. (elcentrodf.com) on 14th Street, NW, is as multilayered as Mexican cuisine. Full Story>>
Culinary Connection: Ties Strengthening Between Scenes, Chefs in New Orleans, Memphis
New Orleans food in Memphis is nothing new. There was a time when a great deal of fine dining in town was Creole or French with a decided Creole influence; consider Justine’s, Four Flames, even, to a lesser degree of fine, the old Pappy and Jimmy’s. Later, the Cajun craze hit, and Café Roux opened and was popular for years, along with many other restaurants that have faded into memory. Full Story>>
Just Announced: Top Chef Texas!
Bravo has announced the premiere date for their upcoming ninth season, also known as Top Chef: Texas: November 2. Unlike other years, though, the announcement was not accompanied by a list of cheftestapants-to-be; instead, Bravo announced 29 “hopefuls.” The list will be narrowed down to 16 actual contestants who will then compete. Full Story>>
Culinary News Collected 9/21
Agenda Announced for C&RB’s 2012 Chef to Chef Conference in New Orleans
Breakout sessions, live demonstration and group discussions highlight this accredited educational event for club and resort food and beverage programs. Full Story>>
The news on the nation’s top chefs and what they’re up to. Full Story>>
Top Chefs to Salute Lake Superior Fish
Ten of the Midwest’s finest chefs are preparing to compete for 00 and American Culinary Federation accolades on November 1 at the University of Minnesota’s Salute to Lake Superior’s Sustainable Fisheries.
Culinary News Collected 9/20
The Blind Chefs With a Culinary Vision
It’s probably the best conference food you’ve never eaten – and it’s cooked by blind chefs. Richard McComb reports on the success of a unique catering venture. Full Story>>
Top Chef Contestants Will Get a Second Life Online
The ninth iteration of Bravo’s Emmy Award-winning reality culinary levels of competition Best Chef will make its debut Wednesday, November two. A new Top Chef on the internet companion collection that gives contestants who have packed their knives and gone an possibility to nonetheless claim the coveted title of Best Chef and its linked prize money will premiere shortly thereafter.
The Dish – Inside Team Top Chef’s Emmy Adventure
Top Chef didn’t continue its Emmy-winning streak for Outstanding Reality Competition, but you wouldn’t know that from last night’s tweets. Full Story>>
Culinary News Collected 9/19
Chefs’ Tips to Make Tailgating Special This Season
It’s football season, which also means tailgating season. But don’t just settle for brats and burgers – chefs Matt Thatfield and Richard McPeake from the Culinary Center in Overland Park have some great tips that will have you claiming tailgate victory. Full Story>>
France vs. New Zealand – The Knives Are Out
Two days before the All Blacks take on France in the Rugby World Cup, the two nations will clash in a match of a different kind. On Thursday 22 September 2011, in a free public event at The Cloud, Le Cordon Bleu Culinary Challenge: France vs. New Zealand will see New Zealand challenge our French rivals in a sport in which they are global champions – cooking.
From ‘Hell’s Kitchen’ to The Vue on 30A
Giovanni Filipponi has been to “Hell’s Kitchen” and back and has now settled in at his little slice of heaven known as The Vue on 30A.
Culinary News Collected 9/16
Top Chefs Celebrate Launch of Slow Food
Leading lights of the culinary world came together yesterday, at an exclusive event to mark the launch of Slow Food UK’s Chef Alliance; a new initiative, which will encourage chefs to actively support the aims of Slow Food UK.
Locally-Sourced Cuisine with a Modern Twist to be Featured at Dine Boston
Fresh, seasonal ingredients crafted with modern cooking techniques are coming to the AIRMALL® at Boston Logan International Airport (BOS). AIRMALL USA, developer of the leading airport concessions model in North America and operator of the AIRMALL at BOS, is pleased to welcome
Richard Garcia, executive chef at 606 Congress, as the latest headliner for the Dine Boston Visiting Chef Program. Full Story>>
The Art of the Plate: Chef Donald Barickman Joins CIC Faculty
Chef Donald Barickman is CIC’s newest full time chef instructor. Chef Barickman has over 20 years experience in the industry and is a veritable institution as a Charlstonian chef. Full Story>>
Culinary News Collected 9/15
Chef José Andrés Joins Global Alliance for Clean Cookstoves as Culinary Ambassador
Ambassador.” In this role, he will help to raise awareness of an issue that causes nearly two million deaths to women and children each year: toxic smoke from traditional cooking stoves. Full Story>>
The Dish – Top Chef Vets Square Off in ‘Healthy Showdown’ – Blog – Bravo TV Official Site
Top Chef alums return to the TC kitchen to do battle in our first-ever
Top Chef Healthy Showdown, launching today. The weekly video series, hosted by Curtis Stone, challenges our cheftestants to forgo the decadence and create mouth-watering dishes using healthy ingredients.
NCC Garden Sustains More Than Soil
There were no cooks in the kitchen Wednesday morning as more than a dozen students from Norwalk Community College’s culinary arts program chopped, snipped and pulled herbs and vegetables from the college’s organic garden to use as fresh ingredients for their daily assignment.
Culinary News Collected 9/14
ICE Director of Student Affairs Working with Top Chefs in Indonesia
ICE Director of Student Affairs Andy Gold is currently in Indonesia at the United States Embassy teaching to the Council of Chefs, a group of Indonesian chefs with different culinary backgrounds, established by the Foreign Agriculture Service (FAS) Jakarta. Full Story>>
Award-winning chef Jose Andres and culinary legend Ferran Adria will speak at Lisner Auditorium Sept. 29 at 7:30 p.m.
They are more used to coming up with wild and wonderful recipes for
their clientele in the world’s leading restaurants. But now a gathering of top chefs has come up with a plan to save the planet, one dinner at a time, with an open letter to the next generation of cooks signed by the likes of Ferran Adriá and Heston Blumenthal.
Culinary News Collected 9/13
New Creative Sicilian Cuisine Sets the Trend in Italian Food
The traditional Sicilian cuisine is famous the world over – who does not know “cassata”, “cannoli” or “arancini”? But a wave of new young chefs is getting international acclaim with their creative cuisine and the area is fast becoming a destination for gourmet travellers. Full Story>>
With the advent of molecular gastronomy, the use of liquid nitrogen and endless creativity today’s chefs are creating a new class of delicacies that while not comfort food could be considered strange, but delicious. Full Story>>
Win Tickets To A Celebration of American Regional Cuisine at Craft New York
What’s better than a dinner with Tom Colicchio? A dinner with Tom Colicchio and acclaimed chefs from all over the country. Full Story>>
Culinary News Collected 9/12
Abu Dhabi’s Bord Eau Welcomes Chef Alexandre Pernetta
The Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi has appointed Alexandre Pernetta as Chef de Cuisine of Bord Eau. Chef Alexandre debuts his new menu this September with the enticing and innovative French specialties. Full Story>>
France 24 Launches Gourmet Food Show ‘France, Bon Appetit’
France 24 invites you to discover the world of French
gastronomy with France, Bon Appetit.
2011 Nestle Toque D’or Chief Judge Urges Students To Invest In Training
Top culinary professional SKYCITY Auckland Director of Kitchens, Mark Wylie, is urging hospitality students to invest in training for the good of their future careers.
Culinary News Collected 9/9
Chef Kevin Mitchell is Tapped as One of Charleston’s Finest
According to The Post & Courier, “The Lowcountry’s restaurant and hospitality industry has risen to national prominence because of many talented, hard-working people. Here are a few key leaders who have made and continue to make a difference.” Full Story>>
The Renegade Rip : Students Best Professional Chefs in Contest
Over the summer, while many students keep school as far from their thoughts as possible, one group of Bakersfield College culinary students traveled to the Mammoth Blue Sky Fest to take top honors in the culinary competition on July 9, against many culinary professionals, including an instructor at the Culinary Institute of America.
Hubert Keller – Top Chef Just Desserts – If Only Katzie Would Have Won!
Hubert Keller makes a case for Katzie’s Quickfire Challenge gum.
Culinary News Collected 9/8
Revered Chef Ferran Adria Globetrots in Search of New Inspiration
He is known as a world-famous, chef extraordinaire. But Spanish chef Ferran Adria has, for now, transformed himself into a globe-trotting, food connoisseur. Full Story>>
Whether as chefs, cake decorators, specialty food purveyors or caterers, ICE alumni are finding success in a plethora of different avenues in the food world. Full Story>>
The women in food and their thoughts on being a female in the kitchen and females in the industry.
Culinary News Collected 9/7
Celebrated Philadelphia Chef/Restaurateur Returns to his Alma Mater
Jeff Michaud, executive chef and co-owner of Philadelphia’s Osteria and Amis restaurants, challenged graduates of The Culinary Institute of America (CIA) to always learn and pursue new experiences. Michaud was commencement speaker at the CIA’s Hyde Park, NY campus on Friday, August 19, 2011.
Food Network Celebrates New Season of Chopped in South Africa
Food Network, the 24/7 food entertainment channel 185 on DStv,
last week celebrated a new season of Chopped in South Africa with four up-and-coming chefs who competed and faced the chopping block in front of a celebrity panel of judges at the Good Food Studio in Sandton. Full Story>>
El Bulli Tribute Dinners: Culinary Flattery – or Theft?
In his tiny, avant-garde Ottawa restaurant called Atelier, chef Marc Lepine plans to cook one of the strangest meals of his professional life.
Culinary News Collected 9/6
Chef Sally Camacho – Could She Be the First Fil-Am Top Chef Winner?
Many chefs have gone through the reality show route-thanks to various food shows on Bravo and Food Network-either to pursue other careers in the food and entertainment business or, to gain more fame, and eventually pursue other careers in the food industry.
New Chef Leads Culinary Apprenticeship Certificate Program
The nine-month program begins September 14th and offers the European method of training the culinary student by placing them in a real-world environment of learning. Students will train in the commercial kitchen at Endive Catering, where they gain invaluable experience with the head chefs and their staffs.
Peruvians have found new pride in their cuisine and chef Gaston Acurio can take much of the credit. Full Story>>
Culinary News Collected 9/2
Top Chef Just Desserts – What’s Mickey Got to Do With It?
Some chefs struggled conceptually with the symphony cake challenge.
The Green Files: Eco Café Goes Mesoamerican
Chef Guillermo Peters has prepared his style of Mexican food under a number of different auspices, and the latest has brought him to a breakfast and lunch spot in Mid-City. Full Story>>
Teenage Chef from Connah’s Quay to Cook at World’s Best Restaurants
An award-winning teenage chef has jetted off across the Atlantic to work in one of the world’s most highly acclaimed restaurants.
Culinary News Collected 9/1
An Empire Expands Far from Copenhagen
More and more travelers are lured to Denmark today – where the streets are said to be paved with sea buckthorn, lumpfish roe, and ramson leaves – by the promise of new Nordic cuisine. Full Story>>
Top Chef Michael Voltaggio Teases L.A. with Sandwiches
A taste of his new restaurant has Angelenos salivating. Frenzied foodies eagerly awaiting the opening of ink., are getting an amuse-bouche. Voltaggio is tantalizing curious diners with a tiny sandwich shop a few doors down from his main spot, called ink.sack.
ACA Receives American Culinary Federation Accreditation Renewal
The Academy of Culinary Arts at Atlantic Cape Community College received renewal programmatic accreditation from the American Culinary Federation Education Foundation Accrediting Commission in July.
Culinary News Collected 8/31
Chef Michael Smith Set to Cook New Book at Deerhurst Resort
Canada’s most popular chef and cookbook author, Michael Smith , is prepping a “cook the book dinner” and gourmet getaway at Ontario resort Deerhurst, based on his brand-new, fifth book “Chef Michael Smith’s Kitchen,” which is set for release September 6.
Culinary Theater Debuts in the Campus Dining Hall
As college students return to campus this fall, many may find that their dining hall has been transformed into a culinary theater. Fueled by popular TV shows, such as Top Chef, hundreds of dining halls served by ARAMARK now feature interactive culinary environments, including food theater stations, culinary competitions, chef showcases, restaurant nights, and special theme events, that allow students to actively participate in their dining experience.
FCI Instructors & Alumni Go to Harvard
Inspired by the Harvard College General Education course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” members of the public are invited to attend a series of lectures by world-class chefs and food experts. Full Story>>
Culinary News Collected 8/30
New Nordic Cuisine Draws Disciples
In the last five years, a new culinary movement has washed through the world’s top kitchens, flowing not from Spain, France or the Mediterranean, but from Copenhagen, Stockholm and points as far north as Lapland. Full Story>>
Inside Maison Ladurée, Open Uptown, Expanding to Soho
Much to the glee of hordes of Upper East Siders and French pastry lovers across the city, Maison Ladurée, the famed centuries-old Parisian macaron shop and now global chain, opened up its first us store on Madison and 70th at 9 AM today. Full Story>>
A newfangled way to enjoy the good life rolled through Germany’s capital recently. Molly Hannon reviews Veuve Clicquot’s unique combination of art, food, and design. Full Story>>
Culinary News Collected 8/29
René Redzepi’s MAD FoodCamp 2011
Reiterating what he had expressed leading up to the event, Redzepi welcomed the crowd by laying out the essential idea behind the symposium: the role of the chef has reached a place of influence and prominence in recent years, and those who cook, farm, and write about such things “need to know more about the food that we eat and need to create better relationships with our people.” Full Story>>
Alice Waters on Budget-Friendly Chicken
Tomorrow marks the 40th anniversary of Chez Panisse, the influential Berkeley restaurant founded by seasonal-food advocate Alice Waters. Full Story>>
Nothing says commitment to a cause like 11 young adults willing to spend several weeks crammed into a 15-passenger van traveling across the country. Dubbed “from the hood to the heartland,” the Food and Freedom Ride is a 2,000-mile voyage from Birmingham, Ala., to Detroit, Mich., intended to spread awareness about food justice issues in the U.S. Full Story>>
Culinary News Collected 8/26
Caremes Restaurant Reopens for Dinner
Careme’s, the student-run, gourmet restaurant at the Academy of Culinary Arts, will open for dinner Aug. 29, offering a fine dining experience that’s unique in South Jersey. Careme’s is located at Atlantic Cape Community College, 5100 Black Horse Pike, in Mays Landing.
Rouxbe Announces Partnership with Careers Through Culinary Arts Program
Rouxbe will partner with Careers Through Culinary Arts Program (C-CAP), a culinary training organization that helps high school students prepare for careers in the culinary industry.
Open Casting Call Searching for Worst Cooks in Nation
There will be an open casting call for volunteers who want to be featured in the Food Network show, “Worst Cooks in America.” The show stars celebrity chefs Bobby Flay and Anne Burrell as they help turn terrible cooks into amazing chefs. Volunteers selected to star in the show have a chance to win serious prize money.
Culinary News Collected 8/25
Cooking lessons: Home Cooks Learn From Chefs
We asked chefs from around the country for their advice. Full Story>>
Great Bouncing Beans! National Heirloom Exposition Brings Top Produce Producers to Santa Rosa
The National Heirloom Exposition is a one-of-a-kind vegetable and seed extravaganza running Sept. 13-15 at the Sonoma County Fairgrounds in Santa Rosa. Besides showcasing a dizzying array of varieties of the juicy red orbs, hundreds of seed companies, farmers, gardeners, chefs and food organizations will gather together for what is thought to be the largest event for heritage agriculture ever held in the United States.
A Timeline of Anthony Bourdain’s Fighting Words
Is it really surprising that Anthony Bourdain has choice words for several prominent celebrity chefs? No. But that doesn’t mean the targets are just going to shut up and take it. Full Story>>
Culinary News Collected 8/24
CSUEB’s ARAMARK Chef Earns Silver Medal in National Culinary Competition
Congrats to Jeremy Reimer, ARAMARK chef at Cal State East Bay, who earned an American Culinary Federation (ACF) silver medal in the 2011 ARAMARK Culinary Excellence competition[6]. Full Story>>
MealThymes, a Personal Chef Service, Expands to the San Francisco Bay Area
MealThymes, a personal chef service, expands into the San Francisco Bay Area. The company specializes in dinner parties, special events, cooking classes, food & wine pairing and just about any other culinary event a client can hold in their own home. Full Story>>
Chef Kelly Wilson Joins Full Time CIC Faculty
Please join me in welcoming our new full time faculty member, Chef Kelly Wilson to CIC and the Baking and Pastry Program. Chef Wilson has been an Adjunct Instructor with us for almost five years and has taught Intro to Baking and Pastry, Advanced Baking and Pastry, Plated Desserts, and Frozen Desserts.
Culinary News Collected 8/23
Famous Chef Picks Coffee From Peru for Launching New Products
The Austrian chef Wolfgang Puck, as famous as the stars he caters, will create a beverage brand based on coffee from Ethiopia, Colombia, Mexico and Peru.
Waikiki Luxury Hotel’s Culinary Wizards Collaborate With World Renowned Chefs
Foodies from around the world will have the opportunity to unite along with world class chefs and top-tier vintners at an all-new event planned in part by The Waikiki EDITION hotel in Honolulu and chefs representing premier
Erie County Chefs Rally Behind Food Bank Event
Erie County’s top chefs are used to feeding the hungry – but this time they’re doing it for charity.
Culinary News Collected 8/22
Serious Reads: Four Kitchens, by Lauren Shockey
Culinary school students may enroll with dreams of their own kitchens and maybe a television show, but upon graduation they face the tough reality of restaurant cooking. Lauren Shockey, a Chicago University graduate who decided to pursue a culinary education at the French Culinary Institute, embraced the opportunities that were
presented to her after receiving her degree. Full Story>>
Capitol Catering Offers Students a Unique Experience
Some of Utah’s most influential politicians and affluent citizens meet at the Utah State Capitol building every day. An experienced team of professional chefs would normally handle the high-class dining experience offered at such a magnificent venue, but in this case, the honor goes to students of the SLCC Culinary Institute.
Ex Corporate Chefs Start Their Own Catering Company
Gastronaut is the eclectic, farm fresh, sustainable and ‘good for you’
catering company by ex-Google chefs, Nate Keller and Mirit Cohen. Their mission: “To thrill our clients with adventures on the food frontier.” Full Story>>
Culinary News Collected 8/19
Metropol Chef Pat Wilhoit Likes to be Creative in the Kitchen
As a student, Wilhoit worked for chef Michael Hamsley at the Louisville Country Club. Upon returning to Lexington, I learned to cook Cajun cuisine at Chuck’s Jazz Café under chef Chuck Battle. After the Jazz Café closed, I worked at Giuseppe’s and developed a deep appreciation for Italian cuisine. Full Story>>
App in One Hand, Wine Glass in the Other
No matter what level of sensibility you bring to drinking wine, there seems to be an app to suit you. Full Story>>
Retro Recipes: David Rees on Cooking With Dead Celebrities
A strange mini-phenomenon is going on: Recipes from long-dead celebrities are resurfacing for no apparent reason. There’s Dean Martin’s spartan burger recipe, Miles Davis’s chili, and Elvis’s favorite fried chicken. We wondered how the found recipes held up as actual recipes, so we gave comedian (and amateur cook) David Rees the job of making each, with the stipulation that he report back and rank the recipes against one another. Full Story>>
Culinary News Collected 8/18
Former Miss Delaware Nabs a New Title: ‘MasterChef
“MasterChef” Season 2′s winner is no stranger to crowns and coronations: One-time beauty queen Jennifer Behm represented the good state of Delaware. Now she represents the USA, but instead of wearing a sash she’ll be wielding a spoon and spatula. Full Story>>
Cooking Attracts an Odd Couple: Kanye West Hires Gordon Ramsay
Master temper-tossed chef, Gordon Ramsey, has been presented with a culinary challenge like no other he has faced in his successful career. It seems that unpredictable rapper, Kanye West, has hired the volatile Ramsey to teach him how to cook. Full Story>>
Chef Adrianne Ignites Miami’s Dining Scene in the Dark
Chef Adrianne Calvo, a trailblazing Miami, Florida-based culinary artist whose considerably accomplished career has been marked by her constant willingness to innovate, continues her highly regarded Dark Dining series Wednesday, August 17th and Thursday, August 18th with two consecutive south-of-the-border themed nights entitled “Once Upon A Time In Mexico.” Full Story>>
Culinary News Collected 8/17
Local Chefs Join American Culinary Federation; Texas Tech Becomes Testing Site
Local chefs join American Culinary Federation; Texas Tech becomes testing site The American Culinary Federation has granted a charter to a Lubbock-area group of professional chefs who will be known as Texas Panhandle Chefs de Cuisine. Full Story>>
Big-Name Chef? Customers Don’t Always Buy It
Linda Guitard has been visiting the same family restaurant since she was a child in the 1970s. So when British celebrity chef Gordon Ramsay reopened her beloved neighbourhood joint as the newly remodelled Laurier Gordon Ramsay last week, Ms. Guitard was unimpressed.
Ingenuity Partners with Emerging Chefs to Present the ‘C4′ Culinary Event
Ingenuity and Emerging Chefs are proud to announce ‘C4′ ‘ – a four-day embedded “pop-up restaurant” built into the general festival at Ingenuity.
Culinary News Collected 8/16
A Boat-to-Table Initiative Brings Fish to Chefs
This boat-to-table initiative is part of Trace and Trust, a program that was started this year to make fishing more lucrative and shopping more reliable. Full Story>>
Jeff Mauro Wins Next Food Network Star
The finale of Next Food Network Star aired last night, and the judges crowned Jeff Mauro the winner. Full Story>>
Made in America: George Motz Gets a Travel Channel Show
Holy hamburgers, it’s burger expert George Motz with a new Travel Channel show coming out this fall. Called Made in America, the show will premiere on October 4th and will air Tuesdays at 8:00 p.m. Full Story>>
Culinary News Collected 8/15
Wan in a Million: Q&A with Malaysian Celebrity Chef, Chef Wan
After experiencing one thirty minute cooking demo with self-proclaimed Malaysian celebrity chef, “Chef Wan,” it’s easy to understand why his cooking tent has excited fans spilling out the sides. Full Story>>
Chef’s Challenge: Cooking for a Cure
When six culinary masters enter a kitchen arena – cooking utensils at the ready – leading a team of amateurs into gruelling cooking combat, who will walk out the winner? Why, Mount Sinai Hospital, of course. Full Story>>
Culinary Vegetable Institute Offers Brush with Great Chef
The first time I attended the Veggie U Food and Wine Celebration at the Culinary Vegetable Institute (CVI) in Milan, Ohio, I had won the tickets in a contest. Full Story>>
Culinary News Collected 8/12
Chef José Andrés says that it’s time for America to face a hard culinary truth.
‘Best of Bocuse’ Dinner Details for Epcot International Food & Wine Festival « Disney Parks Blog
Foodies ’round the world know 3-star Michelin Chef Paul Bocuse, one of the 20th century’s most revered culinary icons. In 1982, he opened Chefs de France restaurant at France Pavilion (along with French chefs Roger Verge and Gaston Lenôtre) to bring Disney guests a taste of his famous Lyon, France, restaurant, Epcot International Food & Wine Festival is honoring the great chef with a “Best of Bocuse” dinner..
BistroMD Adds New Culinary Inspiration to Entrees
BistroMD, the weight loss program that provides great tasting, nutritionally sound meals for a lighter, healthier you, is proud to announce the latest addition to their culinary team, Chef Krishna Chand.
Culinary News Collected 8/11
Student’s Winning Menu to Feed Athletes at London 2012 Olympics
Westminster Kingsway College Professional Chef Diploma student George Whitlock has won the final of the ‘Get Set to Exercise your Taste Buds’ competition at the College’s Victoria Centre. Full Story>>
Artist to Watch: Rapping Chef Action Bronson Cooks Up Rugged Rhymes
A trained chef-turned-rapper from Flushing, Queens, Action Bronson
has built up a loyal following in the year and a half since he decided to leave the kitchen for a recording studio. Full Story>>
Food Network Star Casting for Season 8 in Honolulu
The Food Network will hold open casting calls in Honolulu to cast for
season 8 of “The Food Network Star.”
Culinary News Collected 8/10
Mission Street Food’s Authors Talk Cookbook Influences
Here’s Behind the Cookbook, a new series on Eater that looks at what goes into making a cookbook. Here now, part four in a five-part series (see parts one and two) on the first cookbook from McSweeney’s food imprint, Mission Street Food by Anthony Myint and Karen Leibowitz. Full Story>>
‘Top Chef’ Texas: Season 9 Takes Bravo competition to Austin, Dallas and San Antonio
Everything, as they say, is bigger in Texas. So it shouldn’t come as much surprise that the Lone Star iteration of “Top Chef” will take the series’ ninth season to three of the state’s culinary capitals: Austin, Dallas and San Antonio.
‘Top Chef’ Season 9 Goes Bigger With New Judges Emeril Lagasse and Hugh Acheson – Hollywood Reporter
Bravo is taking its Emmy-winning culinary competition west as it announces Tuesday that Top Chef will be shooting in Texas for Season 9. Two new judges will join the series in the “Lone Star State”:
Shooting in Austin, Dallas and San Antonio, the series is apparently embracing the state’s
reputation for making everyth … Full Story>>
Culinary News Collected 8/9
The Last of the Lobstermen, Chasing a Vanishing Treasure
No matter his age, a Long Island lobsterman, thinking back to the good old days, will always describe the same years. That would be pretty much any of them before 1999.
Chef’s Table: Milano Italian Steakhouse in Old Forge
Not many chefs in Northeast Pennsylvania have the privilege of saying they worked directly under a world-famous chef, or were employed by the Coors family (as in, proprietors of the beer company). But chef Zach Dollak, co-owner of Milano Italian Steakhouse in Old Forge, has those credits on his resumé.
Michael Schwartz on Grand Cayman, Caribbean Slow Food and Lionfish
In just over three years in Miami, Chef Michael Schwartz has risen to the top of the culinary scene and won the top honor for any American chef, the James Beard Foundation award, last year for his namesake restaurant, Michael’s Genuine Food & Drink. Full Story>>
Culinary News Collected 8/8
Ask the Foodist: What’s With All the Lard?
The BA Test Kitchen devised this dish, comprised of cheese grits, bacon-braised bok choy, deep-fried pork belly glazed with honey and Sriracha, and the crowning glory, a fried egg. Is fat on fat on fat too much of a good thing?
Chefs for Royalty, Presidents Convene in Moscow
The world leaders’ chefs gathered in Moscow late last month for their annual meeting. Full Story>>
Governor’s Chef Competes in Seafood Cook-off
Fla. Chef John Minas says his menu of Florida black grouper, avocado crème fraiche and spicy shrimp toast “tastes like the state of Florida on a plate.” He’s hoping it’s enough to win him the title of seafood king in the Great American Seafood Cook-Off in New Orleans.
Culinary News Collected 8/5
Shady-Looking Deal Site Is Posting Half-Off Deals That Restaurants Didn’t Agree To
So you’ve all heard of Groupon, right? Have you heard of Mobile Spinach? Neither had we until we caught wind today that they had posted 50-percent-off meal deals at Boulevard, Delfina, and Mama’s. But the restaurants in question tell us they never agreed to the deals. Full Story>>
Wendell Pierce, of ‘The Wire’ and ‘Treme,’ to Open Groceries in New Orleans ‘Food Deserts’
Celebrity-backed restaurants are quite the thing in New York and L.A. — but just a wee bit self-indulgent, don’t you think? Wendell Pierce might change the trend with what could be the first celebrity supermarket. Full Story>>
Want Fresher Produce? Leave Dirt Behind
Until recently, there have been two associations with hydroponics: 1. Marijuana, 2. No flavor. But state-of-the-art operations have won converts among chefs who venerate local produce and celebrate terroir. Full Story>>
Culinary News Collected 8/4
Russia Becomes a Magnet for U.S. Fast-Food Chains
American fast food has been going global for years, of course. And China and India continue to be big expansion markets. But lately, the industry is finding a growing appetite for its fare in Russia — not only pizza, but Burger King’s Whoppers, Cinnabon’s Classic Rolls and Subway’s barbecue pulled pork sandwiches, among others. Full Story>>
Even as the now-public Crumbs cupcake chain was making its debut on the Nasdaq last week, pastry entrepreneurs already were predicting the trend’s demise, saying American consumers are ready to move on. Full Story>>
A Week In The Life Nate Appleman, Chipotle Culinary Manager
Chef Nate Appleman is the Culinary Manager at Chipotle. This involves a range of tasks including developing new menu items, opening ShopHouse (Chipotle’s upcoming Asian fast-casual chain) and furthering Chipotle’s commitment to sustainable sourcing. Full Story>>
Culinary News Collected 8/3
For a chef, the inspiration to move into new creative territory can arrive with a euphoric flash. Sometimes, though, inspiration chooses a darker, more distressing route. Consider the story of Seamus Mullen. Full Story>>
Sustainable Food Is Really Expensive, Writer Reports
Over at the Atlantic, writer Llewellyn Hinkes-Jones takes a close look at the organic and sustainable food movement, then at his wallet, then back at the food. He suspects that words like organic and natural, when applied to food, make that food cost more. Full Story>>
The ‘All-Star’ Lineup For Rachael vs. Guy Celebrity Cook-Off
The Food Network recently announced the all-star lineup for the new show Rachael vs. Guy Celebrity Cook-Off. Full Story>>
Culinary News Collected 8/2
That’s Not Trash, That’s Dinner
Pre-industrial cooks, for whom thrift was a necessity as well as a virtue, once knew many ways to put the entire garden to work. Fried green tomatoes and pickled watermelon rind are examples of dishes that preserved a bumper crop before rot set in.
Keller Will Take the French Laundry to England
News circulated a while ago that Thomas Keller was planning some sort of pop-up restaurant with Harrods. And now we know it’s going to be a re-creation of the French Laundry, to fittingly be called the French Laundry at Harrods.
Starbucks Announces Plans For 800 New Shops in 2012
Get ready for more Starbucks: the coffee chain is instituting a “go hard and go fast” growth policy, and CEO Howard Schulz says they plan to “win and win big.”
Culinary News Collected 8/1
Sailors Go Head to Head with Aspiring Chefs
Navy Week Los Angeles 2011 became the background for a unique competition, featuring what some may consider as unlikely competitors – Sailors against aspiring chefs.
French Chefs Doff Hats to elBulli Chef Adria
Catalan chef Ferran Adria, who is closing his legendary Spanish eatery
elBulli on Saturday, has won acclaim over two decades there from perhaps the sternest of culinary judges — the French.
Keith Lorren’s Recipe Contest/Scholarship
Enter the 2011-2012 Keith Lorren’s® Recipe Contest. To enter, you must be one or more of the following: a home cook who prepares authentic cultural cuisine; a professional chef, sous chef, or lead line cook in a restaurant, non-commercial foodservice establishment, or food truck; a student at a professional culinary school.
Culinary News Collected 7/29
American Culinary Federation Announces Its 2011 National Award Winners
The American Culinary Federation, Inc. (ACF) honored chefs, culinary industry professionals and foodservice establishments at the 2011 ACF National Convention held at the Gaylord Texan, Dallas, July 22-26. Full Story>>
SNHU Students Featured in Edible Boston Magazine
SNHU students who are alums of the Future Chefs program, a privately-funded, school-to-career program working with high school culinary arts students in the Greater Boston area, were recently featured in the Edible Boston Magazine. For more information>>
A Bland Dish: One Chef, ‘Four Kitchens,’ No Spice
Resources and connections permitting, here is one way aspiring chefs land coveted jobs at the El Bullis and Momofukus of the restaurant world: They graduate from culinary school, then spend anywhere from a month to a year working as a stage (the French word for, essentially, kitchen intern, which, in most cases, means unpaid kitchen intern) under an international top chef. For more information >>
Culinary News Collected 7/28
Culinary Experts Convene for Great Chefs Dinner
Renowned chefs offer their dishes at Hayground School to raise funds for Jeff’s Kitchen. Full Story>>
Local Food Has Been No Easy Sell in Appalachia
Steven Hopp — whose locavore experiments with his wife, Barbara Kingsolver, were documented in “Animal, Vegetable, Miracle” — is hoping those principles can sustain his rural Virginia restaurant. For more information>>
Scruffy Chic: The New Rules for Dining Out
Even as recently as six or seven years ago, restaurants were still places where you made a reservation, sat down, ate an appetizer and then an entrée, had coffee with your dessert, and left. But now we’re dining in a new era of restaurant. For more information >>
Culinary News Collected 7/27
An Air Force Chef’s Journey to Culinary Excellence
The 23-year-old chef is preparing to take his talents to the national stage after winning several local and regional culinary arts awards and competitions. Full Story>>
Harvard Summer School students-turned-amateur chefs took on the challenge of cooking under pressure with a secret ingredient in hopes of claiming this year’s title. Full Story>>
Georgia College Chef Named Chef ot the Year
Timothy Grayson of Sodexo Food Services at Georgia College has been named the United States Sustainable Pork Producers Association “2011 Chef of the Year” for his winning pork recipes and for his lifetime contributions to the culinary arts and the practice of sustainability. Full Story>>
News Collected 7/26
MoMA to Host Epic Food Film Series in August
Berlin International Film Festival director Dieter Kosslick (he’s also a vegetarian and food activist) will be honored at MoMA next month with screenings of eleven food-related films. Full Story>>
Social Eatz founder Angelo Sosa Fusing Past with Future in Korean Food
With a menu that boasts a bibimbap burger voted “Greatest Burger in America” this year by Eater, as well as a watermelon-infused version of traditional naengmyeon (cold noodles), Sosa’s creations are the definition of food fusion. Full Story>>
Interest in Condiments Has Grown As More Consumers Look to Customize Their Foods
Mainstream America’s amped-up fascination with all things culinary has led us to tastes and flavors like umami, harissa and even tangy classic sauces that chefs have been working with (and enjoying) for years. Full Story>>
News Collected 7/25
Klink set to go to extremes on new Food Network show – Spokesman.com – July 20, 2011
What does it take to be an Extreme Chef? Guts and mad kitchen skills to be sure, but a down chef’s jacket and fur-lined hat would have helped, too.
Help Chef Ayinde Spread His Vegan Message on Bravo Television
Ever since Chef Ayinde Howell partnered with Sparrow Media to bring us his Wildflower Vegan Pop-Up, there has been a groundswell of press attention highlighting Ayinde’s cruelty-free contribution to the grassroots pop-up phenomena. Full Story>>
McDonald’s Director of Culinary Innovation Dishes on Obesity and the Future of Fast Food
Maria Sonnenberg of Florida Today recently interviewed chef Dan Coudreaut, the director of culinary innovation for McDonald’s USA, about the future of fast food, projected menu items at McDonald’s and obesity. Full Story>>
News Collected 7/22
Former Greeley resident to appear on ‘Iron Chef’ | Greeley Tribune
A chef who grew up in Greeley and is now at a restaurant in
North Carolina, will appear as a sous chef on the popular Iron Chef program this Sunday night. Full Story>>
News Collected 7/22
First Female Hotel Executive Chef on the Las Vegas Strip
Susan Wolfla made history by becoming Executive Chef of Mandalay Bay. Not because of her delicious recipes or artful plating, but because she’s a woman. Full Story >>
Who Wants a Second Helping of ‘Top Chef Just Desserts’?
View All Posts The Dish Who Wants a Second Helping of ‘Top Chef Just Desserts’? 14 pastry chefs will compete to see who counts the $100,000 prize money (if not the calories). Full Story>>
Chef Gives Parolees in Camden a New Course in Life
Perhaps there’s another Egyptian-born, French-trained chef somewhere in South Jersey, but only one shares skills he learned in Paris with parolees in Camden. Full Story >>
News Collected 7/21
Welcome Eater Atlanta, Dallas & Houston to the Dancefloor!
Eater Atlanta, Dallas, and Houston aim to serve as the go-to sites for the extensive coverage of the restaurant, nightlife, and bar scene coverage for which Eater is known. Along with Eater Miami and Eater Austin, they expand Eater’s coverage of the Southern U.S. Full Story >>
Torrisi Team Opening Parm Stand in Yankee Stadium Tomorrow
The Parm sandwich shop that we first told you about back in March won’t be open for at least another month, but today the Post brings the news that partners Mario Carbone, Rich Torrisi, and Jeff Zalaznick [full disclosure: He's the brother of Grub contributor Samantha Zalaznick] will be opening a Parm sandwich stand at Yankee Stadium tomorrow. Full Story>>
Utah Liquor Laws, as Mixed Up as Some Drinks
Then the concept ran into Utah’s famously strict liquor laws, which remain unusual even after they were relaxed in 2009 to bring the state more into line with the rest of the nation. Full Story >>
News Collected 7/20
Chef Todd English Launches the Macy’s Chefs A-Go-Go Food Truck Tour
Macy’s Chefs A-Go-Go, a food truck tour that will showcase the culinary stylings of famous chefs from all over the country courtesy of Macy’s, made a stop at Union Square in New York City over the weekend. Full Story >>
Gordon Ramsay Doesn’t Apologize for his Crustiness
Gordon Ramsay is one salty chef, and anyone who has seen his popular Fox TV shows — “MasterChef” (Mondays and Tuesdays at 8 p.m. CDT), and “Hell’s Kitchen,” which returned Monday at 7 p.m. — knows we’re not talking about his food. Full Story>>
India-Born Vikas Khanna To Cook At White House
American President Barack Obama is obsessed with a lot of things Indian, one of which is the Indian spiritual food. Celebrity Chef Vikas Khanna has been invited by the White House to rustle up a spiritual meal at the upcoming Hindu American Seva Conference, to be held at the White House on July 29, 2011. Full Story >>
News Collected 7/19
China Plans to Release Some of Its Pork Stockpile to Hold Down Prices
Some nations have strategic oil reserves. Some keep grain reserves. China has both, and something others have somehow overlooked: a national pork reserve. Full Story >>
Richard Blais’ ‘Quirky’ Cookbook Coming November 2012
Top Chef All-Stars winner Richard Blais got himself a book deal: the cookbook will be published in November 2012 by Clarkson Potter and will feature 100 to 125 recipes in “Blais’s signature style—a creative and often quirky approach to cooking and food. Full Story>>
The Chef Leading Russia’s Culinary Revolution
Anatoly Komm’s Moscow restaurant was this week named among the world’s top 50. Full Story >>
News Collected 7/18
LCCC Plans to Add Culinary and Digital Facilities
By fall 2012, culinary students will be cooking up good things to eat — and other students will be learning how to film them — at the $11 million facility Culinary and Convergent Digital Arts facility planned for Lorain County Community College. Full Story >>
Next month, a series of feasts, meals and exhibitions in Northern California will commemorate the 40th anniversary of the opening of Chez Panisse restaurant in Berkeley. Widely considered to have been responsible for sparking the California Cuisine revolution (freshly grown, organic produce, cooked simply), this institution is still providing classic renditions of Provençal and Mediterranean meals. Full Story>>
Wildly Affordable Organic Shows that Cooking from Scratch Can be Cheap, Healthy and Doable
Starting in World War II, as the workplace began to fill up with women who had replaced men serving in the military, cooking changed—not just in methods but in philosophy. Convenience foods trumped cooking from scratch. Industrialized food systems, which churned out Meals Ready to Eat for troops, were trumpeted as the key to food security and safety. And 60 years later, Americans are more distanced than ever from the origin and preparation of their meals. Full Story >>
News Collected 7/15
Inside the Art Studio, There’s Always Room for Jell-O
Designers, haute chefs make sculpting gelatin cool. Full Story >>
Harried Chef at R Bistro Tries to Keep it Fresh
The restaurant that focuses on Indiana-produced ingredients is the fruit of a gutsy career change for chef and co-owner Regina Mehallick. She managed medical offices for 15 years before deciding to attend culinary school at Johnson & Wales University in Charleston, S.C. Full Story>>
Two OTC Students to Cook for Sheryl Crow
Two Ozarks Technical Community College students – Nathan Frazo and Mark Dandurand — have been selected to assist Sheryl Crow’s executive chef and will prepare a meal for her and her band. Full Story >>
News Collected 7/14
We Ate Invasive Species, and We Liked It: Smart Seafood Guide’s Tasty Solution to Save Our Waters
Food & Water Watch keeps tabs on sustainable seafood, much like the much-adopted and downloaded Monterey Bay Aquarium Seafood Watch Guide. But they also look at possible contaminants (such as mercury and PCB), the catch method and the fish’s social significance. Full Story >>
High Food in Low Places: The Gourmet Cooking School in the Middle of the Slum
Peruvian restaurateur GastÓn Acurio, who has opened cevicherÍas around the world to gastronomic acclaim, envisions training a small army of low-income youth from PachacÚtec and other slums to become the shock troops of his country’s varied and versatile cuisine around the world. Students pay around $30 a month for a two-year course to be trained to the same standards as the best cooking schools in Lima, which is easily the culinary capital of South America. Full Story>>
Boulder’s New Pinyon Restaurant Has Earnest Mission and Delivers on Robust Flavors
The Pinyon in Boulder belongs to that extended family tree. Executive chef-owner Theo Adley woodshedded in such vaunted Colorado kitchens as The Flagstaff House, Frasca Food and Wine, Radda Trattoria and The Little Nell before opening his own room. Full Story >>
News Collected 7/13
TV Host’s Chef Salvatore Ristorante is ‘Simple, Fresh, Affordable’
His culinary conquests keep piling up like the sauce-coated pots and pans in the kitchen at the end of a hectic night: celebrity chef, restaurateur, consultant, purveyor of gourmet products, TV host, and of course owner of the restaurant that is reinvigorating the Blue Bell dining scene, Chef Salvatore Ristorante. Full Story >>
ARAMARK Chefs Compete for Culinary Excellence
More than 150 ARAMARK chefs from colleges, universities and conference centers across North America competed in the 2011 ARAMARK Culinary Excellence competition, which culminated at the National Competition held Sunday in Tampa, FL. Full Story>>
Hampton Roads Culinary Schools See Growing Enrollment
Despite the sluggish economy, Yanina Yearwood’s personal chef and catering company has been hopping. Her upcoming weeks are filled with weddings, a banquet and personal chef gigs. Full Story >>
News Collected 7/12
Unveiling the Mystery of Spanish Restaurant elBulli
For those lamenting the closing of Spanish restaurant elBulli, the restaurant that has topped Restaurant Magazine’s World’s 50 Best Restaurants five times in the last decade, there are many behind-the-scenes accounts emerging. Full Story >>
Gordon Ramsay Reveals That Hell’s Kitchen Season Nine Will Be Dominated By The Girls
FOX’s Hell’s Kitchen is returning soon for it’s ninth season, and in an interview today, Gordon Ramsay revealed that the girls will dominate the cooking competition in the new season. Full Story>>
IACP Cookbook Awards Presented
The International Association of Culinary Professionals (IACP) celebrated 25 years of its Cookbook Awards at its 2011 Awards Gala last month at the Paramount Theatre, Austin, Texas, during the 33rd IACP Annual Conference. Full Story >>
News Collected 7/11
Americans Are Gluttons for Foodie TV
The explosion of network and cable offerings in recent years has changed the way we eat, cook and bake, but some insiders think we’ve reached a satiation point. Full Story >>
Thought for Food: A Video Series
Thought For Food is a new video series by Breville. Journey with top chefs to world-class culinary destinations as they explore their favorite ingredients. Full Story>>
IFBC NOLA Chef and Speaker Announced: John Besh
We are thrilled to welcome acclaimed chef, author, and restaurateur, John Besh, to the International Food Blogger Conference in New Orleans! Full Story >>
News Collected 7/08
Conrad’s Top Chef Rustles Up Advice
Michelle Matiya, 42, grew up in the Chicago suburb of Woodridge, where as a youngster she helped her German-Bohemian grandmother prepare family recipes for Sunday suppers. But it wasn’t until she moved to North Carolina on a lark at age 18 and ended up lending a hand in a restaurant kitchen on New Year’s Eve that she had an inkling she wanted a career in food service. Full Story >>
Celebrity Chefs Heat up Navy Chow a Notch
Instead of standard military fare, about 7,000 sailors at Naval Station Great Lakes had their pick of Cajun barbecue, flank steak and many other dishes created for them by celebrity chefs at Wednesday’s Great American Backyard BBQ. Full Story>>
Gordon Ramsay Everyday Kitchen Collection for Kmart to Debut in Fall 2011
The Gordon Ramsay Everyday kitchen collection for Kmart marks the fiery celebrity chef’s latest culinary endeavor. It will include small appliances, dinnerware, cookware and cooking utensils. Full Story >>
News Collected 7/07
Casting Calls for New Culinary Show
A casting producer from Magical Elves, the production company behind Top Chef, asks “Are you a professional chef with a hunger for competition? Do you think you have what it takes to become the next culinary sensation?” Full Story >>
Top Chef Winner Dale MacKay Swears He’s Not So Intense in Real Life
The highly driven Vancouver-based chef emerged as the winner of the first season of the culinary competition Top Chef Canada on Monday night, securing bragging rights, the $100,000 grand prize, and a GE Monogram kitchen worth $30,000. Full Story>>
American Food: A Call for Culinary Independence
The U.S.A. is still in the thrall of Europe, 235 years after our forefathers risked their lives, their liberty and their sacred honor for the dubious plan to set up shop under their own flag. Full Story >>
News Collected 7/06
Grant Achatz’s Next Ends Paris 1906
Next’s three months of Paris 1906 ended (can you believe it?), as it makes way for that futuristic Thai menu, but the kitchen won’t be burning all the research it put in. Full Story >>
Cruise lines, especially luxury lines, are working with star chefs to keep up with travelers who are increasingly food savvy. Full Story>>
Chefs Solve a Modern Kitchen Crisis: Recipe Clutter
Is there a better way to collect and store recipes so they can be easily retrieved later on? Full Story >>
News Collected 7/05
Hospitality Students Prepare to Take on the Region’s Best
Now in its seventh year, the Culinary Fare attracts entries from around the Bay of Plenty and Waikato regions and continues to offer a unique opportunity for both secondary school students and junior hospitality chefs (including our own stunning talents) to display their skills, innovation and creativity. Full Story >>
Macy’s Joins Food Truck Frenzy
Add Macy’s to the list of those catching the food truck craze. Full Story>>
West Haven Teacher Wins Culinary Show
Twenty-six year old high school culinary teacher, Joel Gargano, walked onto the set of “Rocco’s Dinner Party” as the underdog. He walked off as the winner of twenty thousand dollars. Full Story >>
News Collected 7/01
Sonoma County chefs are King, Queen of Porc
Sonoma County chefs John Stewart and Duskie Estes were crowned King and Queen of Porc during the Grand Cochon, a national “snout-to-tail” cook-off held June 20 as part of the Food & Wine Classic in Aspen, Colorado. Full Story >>
CIA/Cornell Alliance Launches New Website
Students at The Culinary Institute of America and Cornell University School of Hotel Administration Earn Collaborative Degrees Through Unique Program. Full Story>>
AP Interview: Alain Ducasse cooks for Cannes Stars
For celebrated French chef Alain Ducasse, imagining a menu sure to please the fickle taste buds of Hollywood’s elite is not a problem. Full Story >>
News Collected 6/30
Taco Bell Thinks Outside The Bun, Turns Restaurants Into Media Network
Taco Bell has agreed to install an ad-supported video network throughout its 5,600 locations nationwide. Full Story >>
Flower ‘Buttons’ That Hold On to Taste
Szechuan buttons are little yellow flower buds that produce a strong, tingling and numbing effect on the tongue, like Sichuan peppercorns, hence the name. They come from acmella oleraceaoleracea, sometimes called the toothache plant for its anesthetic effect, which takes about 10 minutes to wear off. Full Story>>
ACA Students to Compete June 30 in the Jersey Seafood Challenge at Governor’s Mansion
Culinary students Elizabeth Penn of Bridgeton and Jennifer Dougherty of Cape May Court House will represent the Academy of Culinary Arts at the 2011 Jersey Seafood Challenge, on Thursday, June 30, at Drumthwacket, the Governor’s Mansion in Princeton. Full Story >>
News Collected 6/29
Chic Spotlight: An Inspiring Young Chef
At only 10 years old, she’s already launched a culinary career and attracted national attention. Learn more about the young local lady who’s creating quite a stir. Full Story >>
Flash Sale Sites: The New Celeb Chef Battleground
The latest battleground for Bay Area celebrity chefs to test their allure and prove that theirs are the chops people want appears to be flash sale sites like Gilt City and One Kings Lane. Full Story>>
The Common Grill’s Uncommon Quality Makes Chelsea a Destination
Chef Craig Common avoids faddish pretense and trends toward the old, good way of cooking that allows the ingredients and their flavors to stand alone. Full Story >>
News Collected 6/28
Anthony Bourdain on the wild life that killed his culinary career. Full Story >>
Nova Scotia Tourism Promotes Best of Food and Wine
Nova Scotia has launched a major culinary tourism marketing campaign in Ontario to encourage thousands of potential visitors to come and enjoy the best of Nova Scotia’s food, wine and culture. Full Story>>
CIA Managing Director, Chef Eve Felder, Receives Highest Leaf Award
Eve Felder, managing director of The Culinary Institute of America (CIA), Singapore, was honored by the Women’s Venture Fund with the organization’s Highest Leaf Award at a ceremony in New York City on Wednesday, June 8, 2011. Full Story >>
News Collected 6/27
UMass Amherst Chefs Win Gold Medal at Culinary Conference
Four chefs from UMass Amherst Dining Services won a gold medal during a team competition held June 17 as part of the 17th annual Tastes of the World Chef Culinary Conference held at the university June 12-17. Full Story >>
The 5 Hottest Dining Trends in 2011 So Far
Restaurant trends – some of them linger for years, while others fizzle out in a matter of weeks. We’re only six months into 2011, but already we’ve noticed some pretty strong dining trends running throughout many of our Buzz cities. Here’s a look at the five most prominent trends this year so far. Full Story>>
It’s “All About the Vegetables” in Upcoming Cooking Workshops
Eating and buying local is on the forefront of many Northern New York Residents. Full Story >>
News Collected 6/24
Le Cordon Bleu Partners with the Hit FOX Series “MasterChef”
Are you an amateur chef looking to ramp up your skills and show-off your cooking talents? Le Cordon Bleu, the leading provider of culinary arts education in the United States, announced today an exclusive partnership with the international hit culinary show “MasterChef,” which airs Monday and Tuesday nights on FOX, to offer on-going MasterChef Cooking Classes taught by Le Cordon Bleu Chefs at each of the 16 Le Cordon Bleu campuses throughout the U.S. Full Story >>
Alan Richman Explains His GQ Article, Offers More Thoughts on San Francisco Dining
Alan Richman is a controversial figure, and he has not always enjoyed Bay Area food. In fact, it wasn’t too long ago that the decorated GQ food writer was raising the ire of the Bay Area, famously claiming that “Alice Waters and sourdough bread aside, the Bay Area has contributed surprisingly little to the culinary ripening of America.” Full Story>>
Chef Gason Nelson is Cooking in the Off Season
All this talk about the NFL lockout has made me want to catch up with chef Gason Yen Nelson, who I first met while writing one of my favorite football-season food stories during the run-up to the Saints’ Super Bowl win in early 2010. Full Story >>
News Collected 6/23
Saginaw Culinary Students Turn Sous Chefs for Guy Fieri’s Show
Serving as Fieri’s sous chefs May 25 at the Midland Center for the Arts are Kayla Nestell from the Saginaw Arts and Sciences Academy, Robert White from Freeland High School; Savannah McKinley from Saginaw High; Jenna Zoromski from Valley Lutheran and Carlos Valles and Josefina Martinez from Arthur Hill, all students in the Prostart culinary program. Full Story >>
Bobby Flay’s Bar Americain Cookbook
Flay made his name early on in his career by cooking southwestern and Cajun cuisine, but he eventually decided to spread his culinary wings a bit by opening Bar Americain—an “American brasserie”—to showcase the very best culinary traditions from across the U.S. Full Story>>
Fire on the Mountain: 2011 Aspen Food & Wine Classic Turns Up the Heat
The focus of the Aspen Food & Wine Classic, in its 29th year, has shifted from food, to food and wine, to food, wine and spirits with a healthy dose of showbiz. Full Story >>
News Collected 6/22
Young Chefs Get Creative at Seattle-Area Cooking Camps
Many of Seattle’s cooking schools open their doors to the younger set in the summer. Full Story >>
Gordon Ramsay Doesn’t Think Chefs Should Be Fat
Gordon Ramsay made a name for himself by being both outrageous and outspoken. And he hasn’t backed down an inch. Full Story>>
Victoria & Albert’s Receives Twelfth Consecutive AAA Five-Diamond Award
For the 12th consecutive year, Victoria & Albert’s at Disney’ Grand Floridian Resort & Spa has been awarded the coveted AAA Five-Diamond Award. Victoria & Albert’s is the only restaurant in Orlando and one of only three in Florida to be honored with the highest accolade a restaurant can achieve. Full Story >>
News Collected 6/21
Enough With This Fresh Fish Nonsense!
Last week, the Awl reignited the debate about which days of the week are worst for fish-ordering. Full Story >>
‘Top Chef’ To Become a Broadway Musical?
While you might not be able to picture the Bravo reality show in marquee lights, restaurateur (and Top Chef judge) Tom Colicchio reportedly thinks the program is a natural fit for the Great White Way. Full Story>>
After El Bulli, Spain Looks Forward
EL Bulli, currently the most influential restaurant in the world, will serve its last dinner on July 30. The next morning, Spain’s chefs will wake up to a radically changed universe. Full Story >>
News Collected 6/20
Hospitality Students Join Forces With Top Chefs to Deliver Prestigious Charity Dinner
Students from the University of West London’s Chef Restaurant Diploma course will be joining forces with some of the country’s most celebrated chefs tonight to prepare a prestigious charity dinner. Full Story >>
Culinary Greats Cook for Childhood Cancer Research
A group of 37 top chefs gathered in Philadelphia’s Naval Yard on June 14 to cook for a national fundraiser for childhood cancer research. Full Story>>
Illustrated Chefs: Why Kitchen Artists are Big on Tattoos
Painful and permanent, tattoos used to be the mark of bikers, sailors and hard-core rock ‘n’ rollers. Today, just try finding someone under the age of 35 who doesn’t have at least a little ink under their skin. Full Story >>
News Collected 6/17
A Dinner That Tastes and Feels Like a Forest
Craig Thornton is passionate about many things. He loves traveling; he loves wild nature; he loves Tom Waits and Joy Division. But all of these things are subservient to his first love: cooking. Full Story >>
Top Chef Kevin Sbraga Spells Out Some Details on His Forthcoming Restaurant
Many of the details remain up in the air, but one thing’s for certain: Kevin Sbraga is super stoked about his soon-to-be eponymous restaurant. Full Story>>
Oliver and his growing band of “food revolutionaries” convinced the Los Angeles Unified School District, the second largest in the nation, to banish the liquid candy that has masqueraded under the name “flavored milk.” Full Story >>
News Collected 6/16
French Chefs Cook for Fukushima-Hit Oyster Farmers
Some of France’s best known chefs combined forces to raise funds for Japanese oyster farmers whose livelihoods were swept away by the tsunami in March. It was the opportunity to return an old favour. Full Story >>
“National Culinary Review” Takes Soy Seriously
The National Culinary Review, a source for over 22,000 chefs and culinary professionals, has featured an article on vegetarianism for its June 2011 issue. Full Story>>
Rocco DiSpirito Loves Hosting His “Dinner Party”
Rocco’s Dinner Party is a new show headlined by former chef and bestselling author Rocco DiSpirito (Now Eat This!). Full Story >>
News Collected 6/15
Square Lake Diner Dishes Up Real Style
There’s no Formica counter overlooking a sizzling grill, no aroma of bacon, no shouts of “Two over easy!” Napkins are white linen. This is another breed of diner, with a culinary school-trained chef and almost everything, including the batter for pancakes and waffles, sauces and dressings, made in-house. Full Story >>
The Burger So Insane It Might As Well Be Science Fiction
The Soup Dumpling Burger involves a boneless beef short rib/chuck patty with a veal stock gelatin, bacon that’s been “glued” together, ketchup gel and perfectly circular cheese and pickles. Full Story>>
Culinary Arts Student Earns Penn State Achieving Women Award
A Pennsylvania College of Technology student was awarded Penn State’s 2011 Achieving Women Award for her work at Penn State Schuylkill. Full Story >>
News Collected 6/14
For most people, a whiff of fresh herbs can be restorative and calming. For Ms. Birnbaum, the author of a new memoir called “Season to Taste,” the simple act of bringing a sprig of rosemary to her nose carries the weight of a devotional ritual. Full Story >>
Shake Shack Officially Headed to Philly
After opening yet another super-popular location in Manhattan, along with a location in Nationals Park in Washington, D.C., Shake Shack reps today confirmed that the next planned Shack location will be in Philadelphia! Full Story>>
Barack Obama: Hamburgers. One of the many DC burger joints he frequents is Good Stuff Eatery, where Top Chef contestant Spike Mendelsohn created the Prez Obama burger and the Michelle Melt for the president’s wife. Full Story >>
News Collected 6/13
Chefs and Food Scientists Working Side by Side
It is becoming increasingly common for food scientists to be inspired by the culinary world and vice versa. At this year’s IFT/RCA presentation on Sunday, June 12, a chef and food scientist from Bruce Foods shared how they are bringing together their respective fields to enhance the product development process. Full Story >>
HBO To Air A Matter Of Taste: Serving Up Paul Liebrandt Documentary This Monday
Foodies and fans of culinary related TV shows and specials may want to check out HBO this Monday night. The pay-cable network is set to air a documentary on chef Paul Liebrandt. Full Story>>
Chef at CIA’s Apple Pie Bakery Café is Top Ten Pastry Chef in America
Francisco Migoya, CIA associate professor in baking and pastry arts and executive chef of the Apple Pie Bakery Café, has been named one of the best pastry chefs in America for 2011 by Dessert Professional magazine. Full Story >>
News Collected 6/10
TV’s “Top Chef” Winners to Takeover Wisconsin Casino’s Restaurant This Summer
Taste the delicious culinary creations of “Top Chef” stars Harold Dieterle, Fabio Viviani and Richard Blais as they serve their world-renowned cuisine in the newly remodeled Eagle’s Nest Restaurant at Lake of the Torches Resort Casino on select Thursdays in August. Full Story >>
Marco Bahena, a new graduate of the Kendall College School of Culinary Arts, is a recipient of the 2nd Edition of Sammic Scholarships through BasqueStage. The scholarship offers Bahena an all-expenses-paid six-month internship at Chef Martin Berasategui’s eponymous three-Michelin-star restaurant in Lasarte near San Seastian, Spain. Full Story>>
More than 200 chefs, college and university food service managers and representatives of major food manufacturers from across the United States and Canada are expected to attend the 17th annual Tastes of the World Chef Culinary Conference from June 12-17 at the University of Massachusetts Amherst. Full Story >>
News Collected 6/9
Famous Chefs Choose Compeat for Their Restaurants
Compeat Advantage is a popular choice amongst award winning and well renowned chefs such as Bobby Flay, Daniel Boulud, Dahlia Narvaez, Nobu Matsuhisa, Dan Kluger, Jose Andres, Tory McPhail, Mario Batali, Joseph Bastianich, Michel Richard, and David Bouley. All are leveraging Compeat Advantage’s integrated back office and accounting solution in their high profile restaurants. Full Story >>
Todd Gold, Other Fantastic Chefs Feted at 2011 Chef Ball
Pulaski Technical College faculty, staff and students took top honors Sunday night in the 2011 Chef Ball, sponsored by the American Culinary Federation Central Arkansas Chapter. Full Story>>
Make That Sandwich Recipe Contest is worth $25,000
A Texas A&M University study shows that we Americans eat more than 200 sandwiches a year, which is a tribute to our creativity. Which naturally leads to this: It’s time for the fourth annual Make That Sandwich Recipe Contest, sponsored by Mezzetta, a Napa Valley-based purveyor of olives, peppers and other condiments. Full Story >>
News Collected 6/8
Area Schools Whip up Awards at LU Hospitality Challenge 2011
Lamar University’s Hospitality Management program recently hosted its seventh annual Hospitality Challenge 2011 with students from area high schools competing in three categories of culinary and food service contests. Full Story >>
‘Masterchef’ Judge Graham Elliot on the Softer Side of Gordon Ramsay
One of the bigger debuts of summer 2010, FOX’s “Masterchef,” returns June 6 for a second round of culinary competition, pitting an unlikely group of amateur cooks against each other for quarter of a million dollars — and Gordon Ramsay’s approval. Full Story>>
Mario’s Hiring, But Not For Long. Apply by June 13!
Mario needs a Media Production Coordinator to assist him in all activities relating to upcoming media (TV and web) projects. Full Story >>
News Collected 6/7
Nutrition Plate Unveiled, Replacing Food Pyramid
The new design, called MyPlate, was conceived as a crucial part of Mrs. Obama’s campaign against obesity, designed to remind consumers about the basics of a healthful diet. Full Story >>
Here’s the Cover of Issue One of Lucky Peach
Here’s your first look at the cover of issue one of Lucky Peach — the upcoming quarterly food journal/iPad app from David Chang, Peter Meehan, No Reservations producers Zero Point Zero, and McSweeney’s. Full Story>>
His mythic restaurant El Bulli will close for good this summer, but Spanish master chef Ferran Adrià is not retiring. Far from it, in fact. Full Story >>
News Collected 6/6
Student Chefs Work on Cake for Pasadena’s Birthday Celebration
Student chefs at Le Cordon Bleu College of Culinary Arts worked Saturday on the official cake that will be a part of Pasadena’s 125th birthday celebration next weekend. Full Story >>
Chef Shares Cautionary, Culinary Tale on Healthy Living
It’s a journey that he has turned into equal parts cautionary and culinary tale about health, wellness and him nearly losing his life. Full Story>>
White House Pastry Chef Helps Students in East Austin Harvest From School Garden
One day after school this week, like many afternoons during the school year, students at the University of Texas Elementary School pulled on their work gloves and harvested tomatoes, potatoes, onions, carrots and cabbage from 20 4-foot-by-8-foot raised garden beds in the back of the school property. Full Story >>
News Collected 6/3
Culinary Conference Funnels $1.6M into Austin Economy
About 1,000 food industry professionals have descended on Austin for the International Association of Culinary Professionals Conference, bringing an estimated $1.6 million in visitor spending, according to the Austin Convention and Visitors Bureau. Full Story >>
Once Obscure Technology Has Become Hot Cooking Trend
Restaurant eating should first be about pleasure. But for many, it’s also a wonderful education about new ingredients, new techniques and new combinations of flavors. Full Story>>
Nutrition Plate Unveiled, Replacing Food Pyramid
The first lady, Michelle Obama, on Thursday relegated the government’s well-known food pyramid to the sands of history, unveiling a new, simpler image of a plate divided into basic food groups. Full Story >>
News Collected 6/2
Todd English, the Chef in Motion
At last count, chef Todd English is an owner or consultant at 23 restaurants across the country and two on cruise ships. Full Story >>
Farmers Market to Offer Organic Ice Cream Made From Scratch
Ice cream made from scratch will debut at this year’s farmers market on Mercer Island with pastry chef Adria Shimada’s ice cream truck, Parfait. Full Story>>
What’s Behind the Big Trend about Eggs?
When you think about breakfast, you think about eggs, right? But eggs on a dinner menu? Eggs as features that dress up standard main courses? Eggs instead of sauces? Full Story >>
News Collected 6/1
Tayst Chef Jeremy Barlow Gets Prestigious Invitation To Cook at Beard House
Jeremy Barlow, chef-owner at Tayst, will cook dinner at New York’s James Beard House on Aug. 22. He’s the first Nashville chef to be honored with such an invitation since Sean Brock cooked there in 2005, when Brock was chef at the Capitol Grille at The Hermitage Hotel. Full Story >>
The fact that Candelaria is not just another Parisian cafe jumps out at you from the small neon sign in the window, blazing with one decidedly un-French word: “Tacos.” Full Story>>
Gastronomics: What’s the Value of a Great Review?
It seems like it must happen all the time: A restaurant gets a rave review, and next thing you know it jacks up its prices. Full Story >>
News Collected 5/31
Austin Native, Now Chef for Cirque du Soleil, Tests Skills
Austin native Andrew Garrison has his own spin on the story of the young man who leaves home to join the circus. Full Story >>
Holiday grillers, meet the man who does it for a living. Full Story>>
Chef Tony Maws Pursues Love of Cooking from Grandma’s Kitchen to James Beard Awards
When Tony Maws was 15, it was time for his first summer job. Like many kids looking for work, Maws contacted a restaurant to see if they needed a dishwasher. Unlike other kids, he enclosed a resume. Full Story >>
News Collected 5/27
Cooking Temperature for Pork Is Lowered
The new recommendation is in line with what many cookbook authors and chefs have been saying for years. Full Story >>
Laurent Gras Teaming With Momofuku Ko for Pop-up Dinners
At his triple-Michelin-starred L20 in Chicago, Gras favored seafood prepared in Asian-leaning ways, so we can only imagine the fourteen-course explosion of awesomeness this repast is sure to be. Full Story>>
Portland, Ore., Food Carts Driving Mobile Movement
The food-truck phenomenon is rapidly becoming the little segment that could. With estimated annual sales of about $5 billion, barely 1 percent of the total foodservice industry, the mobile movement continues to attract attention and create controversy far in excess of its modest size. Full Story >>
News Collected 5/26
Chef Urges Hispanics to Study Cooking and Become Entrepreneurs
Chef Johnny Hernandez has spent the last 10 years promoting culinary education among Hispanics in San Antonio, Texas, so that later they can be independent and run their own businesses. Full Story >>
London’s Best Hotel Restaurants: Putting the Haute in Hotel Cuisine
No London five-star is complete, it seems, without a celebrity chef. Andrew Purvis meets the culinary stars who are transforming drab dining rooms into gastronomic destinations in their own right. Full Story>>
Chef Paul Prudhomme Receives Ella Brennan Lifetime Achievement Award
A who’s who of New Orleans chefs flaunted their skills Tuesday, May 24, to celebrate one of their own, Paul Prudhomme, during an award dinner kicking off the 2011 New Orleans Wine and Food Experience. Full Story >>
News Collected 5/25
Chefs Go to Extremes in New Food Network Series
Food Network takes chefs out of their kitchen comfort zone in new primetime series Extreme Chef premiering Thursday, June 30th at 10pm ET/PT. Full Story >>
Culinary Arts Student Wins First-Ever Michelin Scholarship
Kendall College School of Culinary Arts student Uyen (Nina) Nguyen won the Michelin Scholarship for Culinary Excellence. Full Story>>
TDC Promotes the Area’s Sustainable Eats and Gulf to Visitors
A good many media representatives from other markets came down for the recent Sandestin Wine Festival. South Walton’s Tourist Development Council took advantage of their presence to show off the synergy between our acclaimed local chefs, farmers and fishermen. Full Story >>
News Collected 5/24
New NW Lifestyle Magazine Launches
A new magazine focused on Northwest wines, beer and spirits launches next month. Full Story >>
Eric Ripert and Tom Colicchio Cameo on Treme
On last night’s episode of Treme, Tom Colicchio and Eric Ripert had their very own cameos, with multiple lines and everything. Full Story>>
America’s Most Successful Chefs
The rules are different for celebrity chefs — first of all, simply because they’re celebrities and hence demand the big bucks, but also because, without exception, the most financially successful ones do lots of things at once. Full Story >>
News Collected 5/23
Local Chefs Share Culinary Heritage with Culinary Job Training Class 84
The spicy aromas of Puerto Rican, Cajun, and Latin American cooking filled DC Central Kitchen yesterday at Culinary Job Training Class 84′s Heritage Day – an event that not only teaches students the cooking techniques of a new culture, but also gives them the opportunity to interact personally with accomplished chefs. Full Story >>
King & Prince® Seafood Launches New Foodservice Website
Kpseafood.com provides chefs and operators with product information, menu solutions, promotional offers, trend insights and more. Full Story>>
National Restaurant Show Kicks Off this Weekend
A wide range of culinary product innovations will be showcased in Chicago beginning, offering tons of opportunities to experience the very latest trends in the restaurant and hospitality world. Full Story >>
News Collected 5/20
The World’s Leading Chefs To Unveil Charity Menus On Twitter
Some of the leading chefs across the globe are getting together to do some cooking for charity. They will be raising money by cooking up scrumptious and unique dishes during The Big Festival. And they’re all going to be on Twitter on May 25th to unveil their masterpiece menus. Full Story >>
EA’s Playfish and Chef Jamie Oliver Cook Up an Online Feast in Restaurant City Social Game
Playfish, an Electronic Arts Inc. studio, and leading creator of award winning social games, today announced a partnership with world-renowned chef Jamie Oliver in the popular Restaurant City social game on Facebook. Full Story>>
Georgia College Student Tops Culinary Competition
In one hour Georgia College sophomore Derek Colglazier had to wow American Culinary Federation judges with a rather simple dish — fish. Full Story >>
News Collected 5/19
Local Chefs ‘Go Wild’ to Support Cancer Patients
Local chefs and their students will showcase their culinary skills at the inaugural Chefs Gone Wild fundraiser at 6 p.m. Saturday, May 21, at the Muddy Rudder in Brewer. Proceeds from the event will support both local cancer patients and local culinary students. Full Story >>
Zagat Reveals Inaugural New York “30 Under 30″ List
Zagat Survey announced its first New York 30 Under 30 list today. Compiled by Zagat’s editorial team, the list spotlights the up-and-coming chefs, mixologists, restaurateurs and other industry trailblazers under the age of 30 who are helping to define the next wave of culinary greatness in New York City. Full Story>>
Chefs Compete With Chatham Schools’ Fare
Modeled on a nutrition initiative promoted by First Lady Michelle Obama, the Chatham County Schools invited three chefs from the region to design a lunch menu that would compete with the chicken nuggets, nachos and pizza, respectively, that the schools typically serve those days. Full Story >>
News Collected 5/18
Catering Company Grows, Sets up Operations in Rockville
When Stephen Mumuni retired from the Hyatt Regency Capitol Hill in 2006, he wasn’t quite ready to exit the hospitality industry. The former director of banquet operations wanted to put his 30 years of experience in food service to use. Full Story >>
In his new book, Rick Tramonto opens up about addiction, success, and balancing work and family. Full Story>>
Chef Wolfgang Puck to Oversee All Dining Operations at Hotel Bel-Air
Dorchester Collection’s Hotel Bel-Air, scheduled to re-open in the fall after 24 months of extensive refurbishment and redesign, has recently inked an agreement with Master Chef Wolfgang Puck and his restaurant group, the Wolfgang Puck Fine Dining Group (WPFDG), to oversee all of the property’s food and beverage operations which include the restaurant and bar, room service, catering and events and the quintessential garden terrace. Full Story >>
News Collected 5/17
After El Bulli, a Sweet Taste of Life
At the end of July, El Bulli’s celebrity chef, Ferran Adrià, will close a restaurant that has repeatedly been voted the world’s best and that receives about two million booking requests a year. Full Story >>
Chefs To Pay Tribute To Restaurant Financier Jack Sidell
Jack Sidell was not considered a traditional banker by those who knew him. He was one of the few bankers in Boston willing to invest in young chefs who wanted to open their own restaurants. Full Story>>
BAM! Emeril Lagasse Visits All Children’s Hospital to Help Tackle Childhood Obesity
It’s only fitting that Emeril dug in with local kids while visiting Zoe’s Edible Garden at All Children’s Hospital on Monday May, 16th. Full Story >>
News Collected 5/16
Houston Chef to Serve up a Tribute to the Troops
Chef Charles Carroll has rounded up more than $150,000 in donations, organized shipments of food to Kuwait and plans to bring a staff of 34 people to prepare a Cajun-Creole meal and host a show and musical performance for troops fighting overseas. Full Story >>
Bellagio Announces 2011 Epicurean Epicenter Series
Bellagio, recipient of 10 consecutive AAA Five Diamond Awards, proudly presents the 2011 schedule for its extraordinary Epicurean Epicenter Series. Full Story>>
Brocade Revives the Art of Butchery
Bon Appétit chefs are not only skilled at cooking from scratch and using all parts of the animals, they believe in sharing that knowledge. Full Story >>
News Collected 5/13
UVU professor named Chef of the Year
Utah Valley University’s Culinary Arts Institute is cooking up a storm with top awards at the American Culinary Federation Western Regional Competition. Full Story >>
Alain Ducasse to Cook in Electrolux Agora Pavilion at Cannes
The Festival de Cannes is a perennial draw for the world’s hottest celebrities, but this year, it will also host Alain Ducasse and his culinary staff at the event’s Electrolux Agora Pavilion as they create gourmet delights for Cannes’ official events and meals for opening and closing night. Full Story>>
In Defense of Spike Mendelsohn
Spike Mendelsohn may feel like flogging himself with a greasy meat spatula for speaking his mind in a public forum and daring to imply that he’s a “big fish in a small pond,” but here’s the bottom line: He’s correct, or mostly correct, on both counts. Full Story >>
News Collected 5/12
From Avant Garde Chef to Micro Algae Innovator
The chef behind the boundary-pushing molecular gastronomy restaurant Moto is now setting his sights well beyond mere food: he’s trying to teach people how to make their own fuel and plastic, as well as shrinking down the size and energy-use of the average American kitchen. Full Story >>
Utah Chocolatier Shows the Brits How It’s Done
Chocolate connoisseurs across the United States have reason to celebrate at the news that U.S. chocolate maker Amano Artisan Chocolate has taken top honors at the 2011 Academy of Chocolate Awards in London – the second time that this American company has been selected for these prestigious awards. Full Story>>
Republic of Eataly Shows Our Love of Italian Food
The Republic of Eataly, which resembles an autonomous state, is found in Manhattan, is not quite a year old and, judging from the line to get in, is much hotter than Dubai. Full Story >>
News Collected 5/11
Applications to compete to be in the next Bocuse d’Or championship (the Olympics of food) in 2013 are now being accepted. Full Story >>
Lantern’s Chef Andrea Reusing Wins Best Chef of the Southeast
Chef Andrea Reusing of Chapel Hill’s Lantern Restaurant was named the Best Chef of the Southeast Monday night at the James Beard Foundation’s annual awards gala. Full Story>>
Eleven Madison Park, ABC Kitchen and Gabrielle Hamilton Win James Beard Awards
The Beard Foundation’s awards for restaurants and chefs are conducted by online ballot. More than 500 people, including more than 300 award winners from previous years, are eligible to vote. Full Story >>
News Collected 5/10
James Beard Awards Leave Bad Taste
The James Beard Awards are often called “the Oscars of the food world,” and not unjustly. Full Story >>
The Rich, Red-Sauce Legacy of Chef Boy-ar-dee
Yes, Chef Boy-ar-dee (it was thought that Americans were incapable of pronouncing Boiardi without phonetic help) was a real man. Full Story>>
The Queen’s Treat for Prince William’s Chef
Anton Mosimann, the chef who prepared the sumptuous dinner for 300 royal wedding guests, has been made a deputy lieutenant of Greater London. Full Story >>
News Collected 5/09
Ferran Adrià’s New Bar Gets Reviewed by the Times
Opened in January, 41° is named for the parallel of latitude on which Barcelona lies, and is one half of the Adrià brothers’ new venture in the resurgent neighborhood of Poble Sec. Full Story >>
Champions of Change: Moving Chefs to School in New Haven, Connecticut
The true spirit of Chefs Move to Schools (CMTS) is to engage children in their classroom through food. Full Story>>
KDU College Hosts MediaCorp’s “Chef Apprentice”
Students from School of Hospitality, Tourism and Culinary Arts had a rare experience on 27th April 2011 as KDU College Penang played host venue for MediaCorp’s latest TV programme – “Chef Apprentice”. Full Story >>
News Collected 5/06
Q&A: James Beard Foundation President Discusses Awards
Known as the “Oscars of the food world,” the James Beard Foundation Awards is an annual event held in New York to honor the best chefs, restaurateurs, designers and food critics in the country. Full Story >>
Chez Panisse’s David Tanis to write for NY Times
David Tanis has been cooking at Berkeley institution Chez Panisse on and off since the 1980s, and for the past several years he has been the co-chef with Jean-Pierre Moulle, each one working for six months at a time. Full Story>>
Fly By Night: Restaurants Pop Up, Then Disappear
This trend allows chefs to flex their talents and customers to try fancy dishes at affordable prices. Full Story >>
News Collected 5/05
National Chefs Conference Coming to Vancouver
More than 500 Canadian, American and world chefs will gather for the 48th annual National Chefs Conference, June 12 – 15, 2011 in Vancouver. Full Story >>
Last Call for Entries: $10,000 Prize in Foster Farms’ Second Annual Fresh Chicken Cooking Contest
The West Coast’s premier Fresh Chicken Cooking Contest invites home, amateur and professional chefs residing in California, Oregon and Washington to submit their prized, original chicken recipes featuring fresh chicken and locally-inspired ingredients for consideration. The winning contestant will receive a grand prize of $10,000 plus a one-year supply of Foster Farms fresh chicken. Full Story>>
Ground-Level Tastings of the Best Food in the Sky
Airlines are bringing their best food offerings to street level, with roving trucks and pop-up lounges that offer passers-by a taste of what’s being served in the air. Full Story >>
News Collected 5/04
Checking in With Safeco’s Tweeting Beer Vendor
Kevin Zelko made headlines last month when he launched @msbeervendor, a Twitter account that lets followers place beer orders via tweet during Mariners games. Full Story >>
Glenwood Chef Cooks up Trip to Work at Cannes Film Festival
Sarah Naef, a graduate of Colorado Mountain College’s Culinary Arts program, is going as a “mentoring chef” and supervising other students on the American Pavilion culinary team. Full Story>>
Josef Keller: A Chef’s Second Act
More recognizable in a chef’s jacket than his street clothes, the 57-year-old toque is a Santa Rosa culinary fixture, running longtime white tablecloth restaurants La Provence and Josef’s in Santa Rosa. Full Story >>
News Collected 5/03
Book Review: Two Years Before the Pans
Rookie training at the Culinary Institute of America means dicing onions and slicing chicken throats. Full Story >>
April Bloomfield, Dave Chang, Tom Colicchio, Mark Ladner and Anita Lo, among others,joined their friend Eric Ripert, the host chef, to cook at the Tibet Fund’s gala dinner at the Pierre Hotel to celebrate 30 years of great work for the people of Tibet. Full Story>>
James Beard Foundation to Livestream 2011 Awards
The James Beard Foundation announced that the 2011 James Beard Foundation Awards, the nation’s most prestigious recognition program honoring professionals in the food and beverage industries, will be streamed live online from the Awards ceremony on Monday, May 9, 2011, at Lincoln Center’s Avery Fisher Hall in New York City. Full Story >>
News Collected 5/02
In the world of fine French dining, few names are as revered as that of Paul Bocuse. Full Story >>
White House Honors School-Friendly Chefs As ‘Champions of Change’
Obama Foodorama reports that a few chefs from the “Chefs Move to Schools” initiative that launched last year were honored at the White House this week. Full Story>>
Baltimore Caterers Hiring More Than 80
This week we’re publishing a list, based on our own survey of local companies, of the 25 largest catering companies in Greater Baltimore. Full Story >>
News Collected 4/29
Singapore Sends Its Chefs on the Road
Singapore might come to you. It is sending some of its top chefs, along with a pop-up kitchen, on a yearlong journey around the world, as part of the Singapore Takeout project. Full Story >>
Royals Say Yes to Canapes, No to English Wine
The palace has released the menu for the Royal wedding, and it turns out the corks that are popping today come from bottles of Pol Roger nonvintage brut. Full Story>>
Do Women Have to “Man Up” to Make it in the Kitchen?
Despite a steady and sustained rise in the ranks of female culinary students, very few women end up in restaurant kitchens. Only 15 percent of “chefs and head cooks” nationwide are women, according to the Bureau of Labor Statistics. Full Story >>
News Collected 4/28
World’s Best Chefs Select Massimo Bottura’s Osteria Francescana as Best Restaurant in the World
Pellegrino World’s 50 Best Restaurants, is considered by many to be the world’s most prestigious restaurant list. The covetous no 1 spot, as well as the other top positions on the list, is chosen by the Electrolux World’s 50 Best Restaurants Academy. Full Story >>
Young American Wins MasterChef
Bar manager Tim Anderson has been crowned the youngest ever winner of MasterChef after weeks of intense competition in the BBC One culinary challenge. Full Story>>
First Ever Chef Competition Featuring Texas Food and Wine
It’s a first-ever culinary challenge with chefs from cental Texas pairing Texas wines with regional recipes. Full Story >>
News Collected 4/27
Tabasco Hits the Streets to Find Recipe Worthy of $10,000 Prize
Chefs across the United States are challenged to rise to a new recipe competition showcasing the popular street food trend sweeping the foodservice industry. For a chance to win a hot cash prize in the 2011 TABASCO® Brand Hottest Chef Contest®, contestants must submit their entries by July 18, 2011 online at TABASCOfoodservice.com or by mail. Full Story >>
Truckee-Tahoe Chefs Volunteer for Obesity Prevention
Moody’s Mark Estee and North Tahoe Catering’s Chris Banovich are among the group of chefs highlighting local, healthy food. Full Story>>
Frito-Lay Brings Consumers into Its Kitchen
The Flavor Kitchen is the heart of where Frito-Lay flavor development begins. It is a state-of-the-art culinary facility located at the company headquarters in Plano, TX and is staffed by a team of chefs and flavor experts. Full Story >>
News Collected 4/26
Chef Pursues Culinary Dreams Despite Blindness
Those who have a strong passion for cooking often become chefs, and a young chef who is legally blind has earned her place at one of the most renowned restaurants in the country. Full Story >>
Behind the Rising Cost of Food
Fuel costs are to blame, and so is a shift in how the rest of the world eats. The demand for food is up around the globe, driving prices up. The cost of food worldwide rose 37 percent from February 2010 to this year, according to figures compiled by a United Nations organization. Full Story>>
David Simon on Hiring Anthony Bourdain and Being ‘a Big Foodie’
At last night’s premiere for the second season of HBO’s Treme, we made a point of tracking down series creator David Simon to ask him about the show’s heavy emphasis on food culture and about hiring self-described “Wire wonk” Anthony Bourdain to co-write the season’s first episode. Full Story >>
News Collected 4/25
A Guide to NYC Pop-Ups Opened or Announced This Year
Since January, a number of chefs, restaurateurs, and nightlife personalities have opened or announced temporary projects. That’s a lot to keep track of. So here now is a handy guide to everything you need to know about NYC’s new pop-up restaurants. Full Story >>
The Culinary Institute of America’s 5th Annual Leadership Awards Gala
Fine-dining chefs, restaurant veterans, chain pioneers, culinary educators and what Richard Marriott, chairman of Host Hotels and Resorts Inc., called “a galaxy of Michelin stars” celebrated the legacy of Paul Bocuse and other honorees at The Culinary Institute of America’s fifth annual Leadership Awards Gala in New York Wednesday. Full Story>>
Peruvian Chefs Add Flavor to Quito, Ecuador
While Ecuadorean cuisine has not evolved much beyond its peasant roots — simple meat and potatoes still anchor most meals in the highlands around Quito — high-end food culture is more developed across the Andean border in Peru, perhaps thanks to that country’s diverse population, with particularly strong influences from Europe and Asia. Full Story >>
News Collected 4/22
Lexus and the Iron Chef: Make ‘Em Hungry, and Their Hearts and Minds Will Follow
Lexus is investing heavily in celebrity chefs, signing on such marquee names as Daniel Boulud, Michael Chiarello, Dean Fearing, Christopher Kostow and Michael Symon. Automakers have been sponsoring food events forever, but nouvelle cuisine has largely been a European province. Full Story >>
Cooking with hay may be increasingly fashionable, but its origins are far from sophisticated and most likely date back to medieval England and France, where cooking “au foin” (with hay) was a practical way to deal with dried grass. Full Story>>
Spain’s elBulli Restaurant Closing, Transforming
The oft-imitated modernist wizardry that Ferran Adria has pioneered for nearly 20 years in Spain’s far northeastern tip has earned him fame, awards and the highest of honors. Full Story >>
News Collected 4/21
Dessert Makers Bring Hundreds of Jobs to North Carolina
A partnership between Steven Roberts Original Desserts and Tickleberry Desserts has led the two to broker a deal with the state of North Carolina to establish a bakery in Pembroke. Full Story >>
Coming up on Iron Chef: Pasternack, Todd Stein, Mooking
Who are the next chefs to duke it out in Kitchen Stadium on Iron Chef America? On May 1, Beard Award-winning chef David Pasternak of Mario Batali’s Esca in New York will battle Masaharu Morimoto. Full Story>>
Shocker: Savoy to Close June 18 After Two Decades
Peter Hoffman and his Prince Street restaurant, Savoy, are often credited with getting the locavore movement started in New York. Hoffman was seasonal and local long before it was cool. Well, now that the rest of the world has caught up, a rep for Hoffman writes in to say that Savoy will close June 18, though Hoffman will open a new, casual concept in the space “later this year.” Full Story >>
News Collected 4/20
Explosion of Food Media Draws Scholarly Interest
Between recipe websites and online cooking videos, mobile recipe apps and podcasts, prime-time chef jousting and more, there’s no shortage of ways to appease our seemingly bottomless appetite for food information. Full Story >>
Ten Food Television Shows You Should Be Watching
We may be living in the golden age of food television. Twenty years ago, you had to wait for Julia Child and a few others every week on PBS. Today, it’s such a hot commodity that ABC is canceling soap operas and replacing them with a foodie version of “The View” hosted by chefs. Here are ten things you should be watching right now. Full Story>>
Bourdain (Predictably?) Calls Out Slate�s Anti�El Bulli Piece
Tony Bourdain jumps on his blog today to discuss the making of his forthcoming El Bulli segment. His first order of business is the� IAAEBP (I Ate at El Bulli Piece) critique leveled by Slate’s Noreen Malone, what he calls a “snarky, sour grapesy, but not entirely untrue piece.” Full Story >>
News Collected 4/19
Meet & Eat: Pastry Chef Anne Thornton, Food Network Host of ‘Dessert First’
Anne Thornton, the host of Food Network’s Dessert First with Anne Thornton, didn’t realize food was her calling until later in life. Full Story >>
Every year, San Pellegrino water sponsors a contest and names the world’s best restaurants. It’s pretty prestigious. Full Story>>
What Actually Goes On at Olive Garden’s ‘Culinary Institute’ in Tuscany?
Olive Garden, the Italian food chain, claims to have a Culinary Institute of Tuscany, located in a charming 11th century hamlet of Riserva di Fizzano, in the world-class foodie area of Chianti, Tuscany. Full Story >>
News Collected on 4/18
Culinary Arts Students Participate in UA Museum�s Chocolate Cotillion
Students and chefs from the Community and Technical College (CTC) participated in this year’s Chocolate Bash, putting their newly acquired baking skills to the test. Full Story >>
Martha Stewart Touts Hard Work at NY Commencement
Martha Stewart tells graduates from a New York culinary school that the keys to success are generosity, passion and hard work. Full Story>>
Richard Blais Would �Love� to Open a Restaurant in New York
At last night’s Eat+Pray+Heal� benefit for Japan, Grub Street caught up with a still-wide-eyed Richard Blais, the recently crowned winner of Top Chef All-Stars, to find out what he’s working on these days. Full Story >>
News Collected on 4/15
DOLE Announces Cook-Off Contest at The Grove With Celebrity Chef Ben Ford
DOLE invites all aspiring chefs to submit their signature grilling entr�es to the DOLE 2011 California Cook-Off recipe contest at www.facebook.com/dole. Full Story >>
German Precision Meets Modern Japanese Cuisine
Recently heralded as one of the Top 10 Hottest New Restaurants and Top 50 Hot Spot Restaurants in the United States by OpenTable, Zuma Miami has been established as an ultimate Miami dining destination. Full Story>>
When French Food Didn’t Have to Advertise
“The gastronomical meal of the French” has landed on the UNESCO world heritage list for “intangible” cultural treasures. That was great news for French President Nicolas Sarkozy. He’s been pushing this for two years. But is it good news for French food? Full Story >>
News Collected on 4/14
Cooking Channel, Food Network Cook Up Fresh Series
Scripps Networks has unveiled its upcoming line-up for Food Network and Cooking Channel, including 20 new series and 22 returning shows across both networks, at its upfront presentation. Full Story >>
Mark Kurlansky on Sustainable Seafood
Mark Kurlansky replies to readers� questions about fishing and the state of the oceans. Full Story>>
From Burnt Out to Behind the Burner
Many Americans in unrewarding careers are choosing to enter new fields as unemployment rates continue to soar. Forced from longtime positions in some of the nation�s largest industries, men and women alike are making the jump into the world of professional cooking as they trade pinstripes for chef whites. Full Story >>
News Collected on 4/13
Boston Mayor to City: Get Your Coke Elsewhere
Boston’s Mayor has has banned sugar-sweetened drinks from all city schools, properties, vending machines, concession stands, and even city-run meetings. Full Story >>
Emeril Lagasse to Open ‘Emeril’s Italian Table’ at Sands Casino Resort Bethlehem
World-renowned chef and restaurateur Chef Emeril Lagasse announced today plans to open his newest restaurant, Emeril’s Italian Table, at the Sands Casino Resort Bethlehem in Bethlehem, PA. Full Story>>
Win Tickets to the James Beard Foundation Awards, Monday, May 9, in NYC
Tickets to the event in New York City are extremely limited and generally go for $450, but thanks to organic and Fair Trade certified chocolate brand Green & Black’s, one of the JBF Awards’ sponsors, we’re giving away a pair right here. Full Story >>
News Collected on 4/12
Anne-Sophie Pic Wins First S. Pellegrino Best Female Chef
S. Pellegrino has announced two awards in advance of their 50 Best Restaurants, which will be announced April 18: First up, French chef Anne-Sophie Pic of the three-Michelin starred restaurant Maison Pic has won the first ever World’s Best Female Chef award. Full Story >>
Renegade San Francisco Underground Market
A group of amateur chefs, foragers and home food purveyors in San Francisco founded a renegade market for vendors who lack the commercial kitchens and licenses needed to operate elsewhere. Full Story>>
Spike in Food Allergies Forces Changes in Menus, Training
Both the prevalence and awareness of food allergies are on the rise, changing the way restaurants in the Miami Valley and across the country do business and how culinary schools train tomorrow’s chefs and dietitians. Full Story >>
News Collected on 4/11
All-Star Chefs Create Digital Cookbook to Help Japan
You can learn a lot about a culture through its cuisine. KeepRecipes.com is using that connection to raise money for the Red Cross Japan earthquake and tsunami relief fund. Full Story >>
Top Chef All-Stars Team Up for Seals
The Humane Society of the United States has added some all-stars to their animal-loving line-up: twelve contestants from Bravo’s Top Chef All-Stars have joined the Protect Seals boycott of Canadian seafood. Full Story>>
Ballard Chef Ethan Stowell Takes Foodies Out To The Ballgame
The Seattle Mariners announced their new concessions lineup, a progressive array of comfort foods crafted by a team of chefs including Ballard resident and chef Ethan Stowell. Full Story >>
News Collected on 4/08
Up Close with Celebrity Chef Marcus Samuelsson
Star chef Marcus Samuelsson faces perhaps his biggest challenge yet ? reviving Harlem’s culinary scene. Full Story >>
Students at the John Folse Culinary Institute Shoulder Restaurant Responsibilities
The Bistro is a student-run restaurant at the John Folse Culinary Institute at Nicholls State University, and its food is routinely a big hit. Full Story>>
