Top culinary news and culinary headlines collected from around the web.
Culinary News Collected 5/16
“Hell’s Kitchen” is Now Casting the Best Chefs in America!
FOX’s hit unscripted series “HELL’S KITCHEN” is back again as Chef Gordon Ramsay looks for the Best of the Best to work beside him in the hottest kitchen on Earth! Full Story>>
Pork Belly, Lobster and, Yes, Music
For anyone who flocked to a rock festival back in the summer of 1967, the underlying message of the enterprise would come courtesy of the Beatles: “All You Need Is Love.” In the warm months of 2012, it seems, what you’ll really need is an order of foie gras doughnuts. Full Story>>
Julia Child to Get Commemorative Children’s Book, Too
Books for ‘young foodies’ are apparently all the rage right now. Full Story>>
Culinary News Collected 5/15
Famous Tom Colicchio, Host Of Top Chef Competition, Isn’t Into Fame, Cooking
Celebrity chef Tom Colicchio, host of Bravo’s star-making competition show Top Chef, isn’t all that into celebrity cheffage and cooking competitions. Full Story>>
Catering to Caviar Tastes From an Unexpected Place
An entrepreneur’s plans to produce caviar in South Korea have finally come to fruition, 15 years after he imported 200 sturgeons from Russia. Full Story>>
Julia Child to Get Commemorative Children’s Book, Too
Books for ‘young foodies’ are apparently all the rage right now. Full Story>>
Culinary News Collected 5/14
New York meets Cuba in art-fair chef exchange
Foreign art lovers are breaking bread with Cuban waiters, drivers and parking lot attendants this week in a unique experience that forces diners and chefs alike to overcome barriers of culture, language and five-plus decades of animosity between Washington and Havana. Full Story>>
Gordon Ramsay Steak at Paris Las Vegas Now Open
Today Gordon Ramsay brought his unique style and culinary flair to Las Vegas with the opening Gordon Ramsay Steak at Paris Las Vegas, marking the award-winning chef’s first restaurant in Las Vegas. Full Story>>
Shaun Hergatt’s Lesson on the Perfectly Poached Egg
Last week over at the New York Culinary Experience, hungry students (who weren’t busy with Torres or Jean-Georges) learned how to make the perfectly poached egg with Hollandaise sauce by Shaun Hergatt of SHO Shaun Hergatt. Full Story>>
Culinary News Collected 5/10
Adventures in New Greek Reds
A new wave of Greek wines is now available in the United States; the panel tasted 20 reds from recent vintages. Full Story>>
Burger Bummer: Beef About to Get More Expensive
If your summer plans involve heaping piles of burgers sizzling away on the backyard barbecue (and they should), you’re going to have to shell out more of your hard-earned pay for those all-beef patties, too. Full Story>>
The Next Noma
Critics weigh in on which restaurant will join the famed Danish spot, and reigning number one restaurant in the world, Noma, on the pilgrimage circuit. Full Story>>
Culinary News Collected 5/9
Chef’s Night Out: Pregaming for the James Beard Awards
Saturday may have rocked Cinco de Mayo and Derby Day, but for true culinary connoisseurs, Sunday was the night to party.
Full Story>>
Chef Allen Susser Celebrates James Beard Awards With Alumni Dinner
For decades, Chef Allen Susser has made an impact on the South Florida culinary scene, but rarely do you see a chef’s legacy in person. Full Story>>
Bravo’s new ‘Around the World in 80 Plates’ series boasts Bay Area chef
Television’s airwaves are so filled with quickfires, cupcake battles and chef tantrums these days, viewers may be forgiven for muddling it all into some Next-Top-Kitchen-Cupcake-Nightmare. Full Story>>
Culinary News Collected 5/8
Can Bonnaroo’s Creators Build an Epic Foodie Festival?
It’s the first year the Great Googamooga festival in Brooklyn puts the spotlight on dozens of local chefs and craft food-and-drink makers.
Full Story>>
Interview with chef Anthony Myint (Mission Bowling Club)
In March, executive chef Anthony Myint helped open the eagerly anticipated Mission Bowling Club in its namesake San Francisco neighborhood. Full Story>>
Bio details revolution in approach to food
Many of us can no longer remember what life was like before arugula and balsamic vinegar became part of the larder, celebrity chefs strutted their stuff on TV and the term “foodie” made its way into common parlance. Full Story>>
Culinary News Collected 5/7
Sound Bites and Celebrity Chefs at LuckyRice’s Grand Feast
The LuckyRice Grand Feast had an impressive food and chef line-up.
Full Story>>
Sepia’s Andrew Zimmerman On Being a First-Time Beard Nominee (And Kids Today)
In a city of extravagantly-bearded, rock and roll-living chefs, Andrew Zimmerman looks like the rare grownup, cleancut, levelheaded and (so far as we have ever observed) tattoo-free. Full Story>>
Cancun and Riviera Maya Emerging as a Culinary Destination
It’s not uncommon to dine at a buffet on holiday in the Rivera Maya. But those lines are about to get much shorter. Mexico’s Caribbean coastline is experiencing a much-needed culinary renaissance, treating guests to buzzing concept restaurants and talented, emerging chefs cooking up more than a taco platter. Full Story>>
Culinary News Collected 5/4
Sloshed: What the World Can Learn from Carbonated Cocktails
Bartenders are carbonating their own spirits in hopes of making drinks that don’t just taste better, but also bring in a bunch of new drinkers.
Full Story>>
Because Explorers Need New Horizons
The chef Wylie Dufresne is changing the entire menu at his groundbreaking restaurant WD-50. Full Story>>
Tim Cushman on Fusion, Intimacy, and the Future
In part two of this interview with O-Ya’s Tim Cushman, the chef talks about how you can be creative without doing fusion, how you shouldn’t expect Nobu at his restaurant, how his food has changed, and his plans for the future. Full Story>>
Culinary News Collected 5/3
Meat Glue: ABC Report Slams Transglutaminase But Chefs Defend Its Use
On Monday, KGO-TV, the San Francisco affiliate of ABC, aired a report on transglutaminase, more commonly known as “meat glue.”
Full Story>>
Are Beer Sommeliers the Next Big Thing?
When Sayre Piotrkowski — the Beer Director at David Lynch’s forthcoming restaurant, St. Vincent in San Francisco — first got into beer in the early 2000s there was no such thing as a beer sommelier, let alone a Master Cicerone (effectively the equivalent of Master Sommelier in the beer world). Full Story>>
Snapshots from the First Austin Food & Wine Festival
The Austin Food & WIne Festival (April 27-29) was a weekend of indulgence, education, and celebrity chefdom. Full Story>>
Culinary News Collected 5/2
Denmark’s Noma wins World’s Best Restaurant third time
Danish restaurant Noma was crowned the world’s best restaurant for the third year in a row in an annual list, beating out top eateries in Spain, Brazil, Italy, the United States and elsewhere.
Full Story>>
Celebrating The Best of Maui at the 2012 Maui County Agricultural Festival
The stage was most certainly perched on an angle when I took my seat at the judging table during the Maui County Agricultural Festival. Full Story>>
Top Chef Lindsay Autry: Cook Foie Gras, Eat Ramen
Johnson & Wales culinary arts students recently had the chance to cook with JWU and Top Chef Season 9 alum Lindsay Autry. Short Order sat in through the chopping, mixing, and prepping for that evening’s four-course meal. Full Story>>
Culinary News Collected 5/1
Is Jamie Oliver the Richest Chef in the World?
ey how much money are all the chefs earning, and who is earning the most money of them all? Jamie Oliver, most likely, who according to the Sunday Times’ 2012 Rich List is worth a whopping £150 million (US$243.9 million).
Full Story>>
Michelle Bernstein in Parade: “Put Down the Spoon, Pick Up a Carrot”
Three good-looking chefs were laughing it up on yesterday’s cover of Parade (yes, I still pick it up). Full Story>>
Seamus Mullen’s Hero Food
When a diagnosis of rheumatoid arthritis threatened to end his culinary career, Seamus Mullen–the chef and owner of the Spanish gastropub Tertulia in New York City–turned to food to help ease his symptoms. Full Story>>
Culinary News Collected 4/26
Burger King vows cage-free chicken and pork
The movement by U.S. food corporations toward more humane treatment of animals experienced a whopper of a shift Wednesday when Burger King announced that all of its eggs and pork will come from cage-free chickens and pigs by 2017. Full Story>>
The Izakaya Scene in San Francisco Is Just Getting Started
Izakayas, restaurants serving the Japanese take on bar food that is often grilled, are a trend that just won’t quit in San Francisco. Full Story>>
Fox Restaurant Concepts’ Second Arizona Culinary Dropout and New Fish House & Oyster Bar Coming Soon
Spearheaded by Fox Restaurant Concepts, an indoor/outdoor urban dining and lounging hub is scheduled to open late Fall in the heart of Central Phoenix. Full Story>>
Culinary News Collected 4/25
Luck Be A Lady! Meet 6 Female Food Stars Heating Up The Bay
Our fair city definitely doesn’t skimp on supplying some of the top talents in the culinary biz. Aspiring chefs, visionary restaurateurs, and curious foodies alike flock to the Bay for a taste of our headline-making resto scene. Full Story>>
Chef Chris Nugent of Goosefoot On Being Named Best New Restaurant in Chicago
A year ago Chris Nugent was hidden in plain sight as the chef of the acclaimed, but forbiddingly French restaurant Les Nomades, a legendary name more admired than actually visited by Chicago’s fooderati. Full Story>>
Watch Conan Learn the Ways of Bacon From LA’s Lardon
Jerry Crowley of Los Angeles’ Lardon food truck was on Conan last night, and he made all kinds of bacon things: bacon bourbon, bacon brownies, bacon tacos. Full Story>>
Culinary News Collected 4/24
City’s Star Chefs Gather for Meals on Wheels Gala
The big 25th annual Star Chefs & Vintners Gala went down on Sunday at the Fort Mason Center, benefitting Meals on Wheels and featuring a bevy of big chefs around town. Full Story>>
Heart of a Chef: Joshua Wahler vs. Giorgio Rapicavoli in Heartfelt Battle
Two of Miami’s hottest chefs will compete in a head-to-head cooking competition at Heart of a Chef this Sunday, April 29. Full Story>>
Troy Graves To Return To City— And 2118 N. Damen Ave.— With Red Door
Years ago chef Troy Graves worked with Christopher Peckat and Fei Tang at Meritage in Bucktown. Full Story>>
Culinary News Collected 4/23
Chefs Weigh In: The California Foie Gras Ban
The most heated discussions at last weekend’s Pebble Beach Food & Wine industry bender probably surrounded the Farewell to Foie Gras dinner (pictured, gallery above), hosted by Michael Ginor of Hudson Valley Foie Gras. Full Story>>
Mark Gold Serving up a Side of Spring at Sadie
The Le Deux re-do, a.k.a. Sadie, opened in Hollywood in January. By March, opening chef Dave Schmidt took off for greener pastures, and Eva’s Mark Gold stepped in with a consulting role. Full Story>>
Senior chef lets his fun flag fly at Senderens in Paris
When I think of French mega chef Alain Senderens, it’s hard not to get an image in my head of Mr. Six–the tuxedoed, bespectacled grandpa from those Six Flag commercials–busting a move. Full Story>>
Culinary News Collected 4/19
National Restaurant Association and Share Our Strength Partner to Triple Funds Raised for No Kid Hungry Campaign by 2013
Association commits to help grow revenues for Share Our Strength’s Dine Out For No Kid Hungry program through the generosity of restaurant industry. Full Story>>
James Van Dyk, exec chef of Lucky’s Cafe, on the weird people who don’t want eggs in their omelets
Back in the ’60s, when James Van Dyk was growing up on the East Coast with a single working mom, dinner was cheap. Full Story>>
Dutch Domino’s Electric Scooters Say ‘Vroom’ and ‘Pizza’
Domino’s in the Netherlands thought they’d go ahead and be all green and whatever by buying a bunch of electric pizza delivery scooters, but then it turned out the things were totally silent when running and were dangerous for pedestrians and bikers. Full Story>>
Culinary News Collected 4/18
National Restaurant Association Recognizes Taste Buds Management for Commitment to Community Service
New Orleans-based culinary development team receives prestigious Restaurant Neighbor Award for disaster relief. Full Story>>
Bryce Gilmore on Austin, Barley Swine, and the Return of Odd Duck
Bryce Gilmore was born in Austin and now, at the age of thirty, cooks there and has no plans to leave. Full Story>>
What’s Angelo Sosa Up To at Anejo Tequileria?
Angelo Sosa–the season seven Top Chef contestant who ended up in second place–opened Anejo Tequileria in Hell’s Kitchen as chef and partner this past January, focusing on aged tequilas and similar Mexican fermented products. Full Story>>
Culinary News Collected 4/17
No Reservations’ Kansas City Episode: Just the One-Liners
Well, it was all barbecue, all the time on last night’s episode of No Reservations, apart from when Anthony Bourdain’s sidekick Zamir went to a hair museum for some reason. Full Story>>
Cameron Mitchell Restaurants to Open The Pearl – Restaurant, Tavern & Oyster Room This Fall in Columbus, Ohio
Renowned restaurateur Cameron Mitchell is proud to announce the latest concept addition to his restaurant group, The Pearl – Restaurant, Tavern & Oyster Room, will open in fall 2012 at 641 High Street in the Short North Arts District and serve dinner nightly. Full Story>>
Burger King Japan Will Put 15 Bacon Strips on a Burger For 110 Yen ($1.24)
The Periclean age of bacon continues: Yesterday Burger King in Japan launched a campaign that allows you to super-bacon-size a hamburger by adding an optional 15 strips of bacon for a paltry 110 Yen ($1.24 USD in today’s exchange rates). Full Story>>
Culinary News Collected 4/16
Chefs Promote Teen’s Winning Recipe
Remember teen chef Nicole Caceres (left) of John Marshall High School in Los Angeles? Full Story>>
First Look: Humphry Slocombe’s Ice Cream Cookbook
Man, isn’t regular ice cream just boring? Jake Godby and Sean Vahey of Humphry Slocombe have the cure for ice cream tedium at their San Francisco ice cream shop and in their new book, Humphry Slocombe Ice Cream Book. Full Story>>
Starwood Rewards Offer: Bidding for Foodies
Starwood Hotels & Resorts has introduced a slate of rewards for foodies who are members of its loyalty program. Full Story>>
Culinary News Collected 4/13
The Luckyrice 2012 Lineup Is Out, and It Looks Awesome
For Asian-food fiends like us, the upcoming Luckyrice Festival is a source of much excitement. Full Story>>
Here Comes the Mugaritz Film and Cookbook Tour
Spanish chef Andoni Luis Aduriz is heading stateside May 9-12 for a quick tour promoting both his upcoming cookbook, Mugaritz: A Natural Science of Cooking (preorder) and a documentary about his restaurant and food and music, Mugaritz BSO. Full Story>>
Food Writing Will Not Die an Easy Death at D Magazine
Yesterday, Carol noted Amanda Hesser’s claim that professional food writing is dead. I have a few thoughts on that. Full Story>>
Culinary News Collected 4/12
Aizpitarte, Five Other Young Chefs Named Chevaliers of the Order of Arts and Letters in France
They’re shaking things up over in France as six of the country’s “young generation [of] rebellious, mixed and cosmopolitan” chefs have been named Chevaliers of the Order of Arts and Letters, including chef Iñaki Aizpitarte of Le Chateaubriand in Paris. Full Story>>
Hop Chef: Think ‘Top Chef’ with suds
The Signature Room at the 95th, the restaurant at the top of the John Hancock Building, has named Brandon K. Wolff its new chef as Patrick Sheerin goes off to become one of the Trenchermen later this spring. Full Story>>
District Meats exec chef Jeff Russell on food trends, Paula Deen and spring
Dinner was bonding time, Jeff Russell recalls. “Food was the thing that brought us together on a daily basis, and we had a family dinner every night at 5 p.m. — no exceptions,” says Russell, today the executive chef of District Meats, an American roadhouse in downtown Denver that’s part of star-chef Charlie Palmer’s kingdom of restaurants. Full Story>>
Culinary News Collected 4/11
Johnson & Wales Zest Nominees Include McInnis, Erickson, Phillip Ho
This Wednesday evening, pretty much every top chef in town will gather for what’s turning out to be the Academy Awards of Miami dining: Johnson & Wales University’s first annual Zest Awards. Full Story>>
Hop Chef: Think ‘Top Chef’ with suds
Brewery Ommegang of Cooperstown, N.Y., is launching a series of chef-driven, beer-pairing competitions under the banner, Ommegang Hop Chef Competition. Full Story>>
Watch Guy Fieri ‘Concoct Up’ a ‘Texas-Size Creation’
On last night’s episode of Diners, Drive-ins and Dives, food dude Guy Fieri decided to “concoct up” a “Texas-size creation” for his “bro,” chef Tim Love. Full Story>>
Culinary News Collected 4/10
Economic Theory Plots a Course for Good Food
Lunch with the economist Tyler Cowen, whose new book offers guidance on getting a good meal. Full Story>>
Fatty Crew Joining Forces With Kardashian Kast Member for New Restaurant
Remember when Scott Disick (the Patrick Bateman look-alike from the Kardashian shows) was hanging around with the Fatty Crew? Well, turns out he’s their partner in a new restaurant project that will be opening soon. Full Story>>
Elena Arzak Is S. Pellegrino’s 2012 Best Female Chef
Spanish chef Elena Arzak of Arzak has been named S. Pellegrino’s 2012 Best Female Chef. Arzak, who is a fourth-generation chef and was on the short list for the award last year, which ended up going to France’s Anne-Sophie Pic. Full Story>>
Culinary News Collected 4/9
Sylvia Rector: DAC chef has tough audience — 135 culinary society members
You may be an amazing cook. You may even be the chef of one of metro Detroit’s finest restaurants. But I daresay you’ve never prepared a dinner as ambitious and challenging as the one Detroit Athletic Club executive chef Kevin Brennan will serve a week from today to 135 members of the American Academy of Chefs — the honor society of the American Culinary Federation (ACF). Full Story>>
Big happenings for Vail’s Little Chefs
Thirty-four Little Chefs of Vail nab a second place finish at Thursday’s Lamb Cook-Off. Full Story>>
Anthony Bourdain on Leaving The Layover and the Allure of Normalcy
It’s a bit weird seeing Anthony Bourdain sitting on a brunch-swarmed sidewalk café on the Upper East Side. Yet it’s not totally jarring. Full Story>>
Culinary News Collected 4/6
Chef Nicole Van Camp: Texas Weather Can Make Bringing the Farm to the Table Hard
When Nicole Van Camp was 15 years old, she decided to become a vegetarian based on the grounds of animal cruelty. But she lived in highly carnivorous Carrollton. Unless she wanted to starve, she had to learn to cook. Full Story>>
Behold the Super-Fast Japanese Sushi-Making SushiBots
The future is upon us, and it is SushiBots. Here are Japanese company Suzumo’s sushi making machines, on display at the World Food and Beverage Great Expo 2012 in Tokyo. Full Story>>
Round two with Joe Troupe, exec chef of Lucky Pie Pizza & Tap House
Best thing about cooking in Denver: The food and markets in Denver are pretty awesome. Full Story>>
Culinary News Collected 4/5
Life After Top Chef: Bravo Announces a New Series
Today Bravo announced a new series, Life After Top Chef, in which a bunch of cameras follow former cheftestapants around and document all the wacky things that happen to them. Full Story>>
Food Buzz: Michelle Bernstein wins Cochon 555 honors
Star chef Michelle Bernstein took the top prize at Sunday’s Cochon 555 regional competition in Miami with her menu of liver pate, braised pork belly, lemon whipped lardo and barbecued pork rinds. Full Story>>
Watch A Day in the Life of Chef Stephanie Izard
Following last week’s Mario Batali episode, the latest installment of the Hulu video series A Day in the Life (co-created by Morgan Spurlock) follows Chicago chef Stephanie Izard through a typical day of running her restaurant Girl & The Goat. Full Story>>
Culinary News Collected 4/4
Celebrity Chefs Announced for 1st New Hampshire Restaurant Week
Ten chefs from around the state have been chosen as Celebrity Chefs for the first ever statewide New Hampshire Restaurant Week by the New Hampshire Lodging &
Restaurant Association. Full Story>>
Chef’s Stirrings from Chef Magazine: Mestan and Stein Win Inaugural Professional Culinology® Competition
The team of Eric Stein, M.S., R.D., a chef-instructor at the Kendall College School of Culinary Arts, and Jaime Mestan,
C.S.C., a Kendall College culinary alum (’08) and research chef at Ed Miniat, Inc., in South Holland, Ill., took first place in the inaugural Professional Culinology® Competition, March 23 in San Antonio, Texas, held in conjunction with the Research Chefs Association’s (RCA) Annual Conference and Culinology® Expo.Full Story>>
The Catbird Seat chefs make Food & Wine’s Best New Chefs in America list
Food & Wine magazine announced today that chefs Erik Anderson and Josh Habiger of The Catbird Seat have been named in the magazine’s 2012 Best New Chefs in America list. Full Story>>
Culinary News Collected 4/3
Out of One Frying Pan, and Into Another
After a lucrative career at Merrill Lynch, Ahmass Fakahany is bringing a Wall Street sensibility to running restaurants. And so far, it has worked. Full Story>>
Beef Industry Braces for Loss of ‘Pink Slime’ Filler
The announcement Monday by Beef Products International, (BPI) that it would close three plants, including one in Waterloo, that make “finely textured beef” that has taken hits on social media, has the beef industry wondering what impact the loss of the low-fat beef product will have on beef prices that already have risen 10 percent to 20 percent in the last year. Full Story>>
Tokyo Chefs Swell With Anger Over New Blowfish Laws
The Tokyo Metropolitan Government says city laws covering the serving of blowfish should be changed to reflect changing times and hope that relaxing the rules will cut prices and bring Tokyo in line with the rest of the nation. Full Story>>
Culinary News Collected 4/2
The Food Network Announces New Shows For 2012
Yesterday Scripps Networks Interactive announced the lineup of 22 new series set to air on the Food Network and the Cooking Channel in 2012. Full Story>>
Holleman Receives Research Chefs Association’s Lifetime Achievement Award
Michael Holleman, director of culinary development for Indian Harvest, a producer and supplier of specialty grains, beans, legumes and blends for foodservice, received the 2012 Lifetime Achievement Award from the Atlanta-based Research Chefs Association (RCA) at the organization’s Annual Conference and Culinology® Expo in San Antonio, Texas, on March 24. Full Story>>
Restaurant group accepts resignation of Matt Prentice, changes group name and announces new President
The Epicurean Group becomes southeast Michigan’s newest name on the restaurant scene after formerly being known as Matt Prentice Restaurant Group. Full Story>>
Culinary News Collected 3/30
Celebrity Chefs to Perform Live on World Culinary Showcase Stage at NRA Show 2012
An exciting slate of top culinary masters and celebrity chefs will heat things up live on stage in the World Culinary Showcase, one of the most anticipated and talked about features of the National Restaurant Association Restaurant, Hotel-Motel Show. Full Story>>
Culinary contest brings region’s chefs to UT
Whoever said college students survive on ramen noodles has not seen, or tasted, the meals served at Presidential Court Cafe on the University of Tennessee’s campus Thursday afternoon. Full Story>>
Victor Tango’s Chef Greg Bussey on Evolving in the Kitchen and the Best Korean Food In Town
Victor Tango chef Greg Bussey is a chef’s chef. By that, I mean so many other cooks in Dallas mention Bussey’s tables as one of their favorites to dine at. Full Story>>
Culinary News Collected 3/29
Chef Unveils Innovative, Cost Saving Tool for Restaurant Operations
Designed for the food industry, the Dura-Cradle will hold any size conical strainer. It is made of heavy gauge stainless steel and will extend the life of any strainer to allow 100% usage of that device. Full Story>>
Palm Beach chef aims to shine in traveling pork-a-palooza
Chef James Strine knows his swine. In fact, this week the Café Boulud sous-chef is breaking down a 275-pound Large Black breed of pig, snout to tail, and creating an elevated porcine narrative of sorts. Full Story>>
Macy’s Culinary Council Updates Its Roster with Top Pastry Chef Johnny Iuzzini
Today, Macy’s (NYSE:M) Culinary Council welcomes chef Johnny Iuzzini to its elite roster of culinary superstars. Full Story>>
Culinary News Collected 3/28
Holy Guacamole: Taco Bell Is 50 Years Old
That’s right. The taco chain is half-a-century old. On March 21, 1962, Glen Bell Jr. opened his first Taco Bell in Downey, California, and our nation’s late-night love affair with processed Meximerican cuisine (and FourthMeal) began. Full Story>>
Seeds of Change: White House Kitchen Garden’s Influence
Michelle Obama may have slowly created one of the most influential programs in the Obama administration: the White House Kitchen Garden. Full Story>>
Lani Kai Brings Hawaiann to NY
The chef Sawako Okochi brings a dinner menu with genuine Hawaiian flavors to the island of Manhattan. Full Story>>
Culinary News Collected 3/27
Local Student Chefs Plate & Create 3-Course Meals In Culinary Challenge
Students from all over Maryland put their chef skills to the test in downtown Baltimore on Tuesday. Full Story>>
Zagat Gives Nod to 30 under 30 Chicago Foodies
Zagat — the restaurant guide people — announced its first “Chicago 30 Under 30″ Monday, highlighting the city’s most drool-worthy chefs, bar managers, restaurateurs, sommeliers, pastry chefs and one head of charcuterie younger than 30. Full Story>>
Chef Kirsten Dixon to Share Secrets of Alaskan Cuisine with Silversea Guests
Award-winning Alaskan chef Kirsten Dixon, who has been cooking and living in the backcountry of Alaska for more than 20 years, will host a Culinary Arts enrichment program aboard Silver Shadow from 17-31 May sailing from Tokyo to Seward, Alaska. Ports of call include Sendai, Hakodate and Kushiro in Japan, Petropavlovsk in Russia, Dutch Harbour, Kodiak and Homer in Alaska. Full Story>>
Culinary News Collected 3/26
Pop-Ups Are Taking Over the Kitchen
Costs Can Top $500,000 to Open a Restaurant in San Francisco, So Wise Sons Takes Temporary Path. Full Story>>
Chef Dominique Crenn Talks About Her Dialogue Dinners, Book Project and Guy Savoy
Chef Dominique Crenn is just back from a trip to the Omnivore Food Festival in Paris, where she was one of the few Michelin-starred female chefs asked to participate. Full Story>>
TacoCopter: Flying Unmanned Drones to Deliver Tacos
Food trucks? Old and busted. The new hotness? Food-delivering unmanned aerial vehicles that take orders by iPhone. Full Story>>
Culinary News Collected 3/23
Bobby Flay Chimes in on Cookbook Ghostwriting
Next up to chime in on GhostwritingGate: Chef Bobby Flay and television personality Anne Burrell dropped by the Today Show to talk about Julia Moskin’s NYT story about cookbook ghostwriters. Full Story>>
S.Pellegrino Almost Famous Chef Title Earned by Culinary Arts Student for Second Consecutive Year
Kendall College School of Culinary Arts student Jennifer Kim won the 10th-annual S.Pellegrino® Almost Famous Chef® competition held in Napa Valley, Calif., March 11. Full Story>>
First Look: April Bloomfield’s Cookbook A Girl and Her Pig
Here’s a look at one of the more exciting releases this Spring, chef April Bloomfield’s A Girl and Her Pig. Full Story>>
Culinary News Collected 3/22
Chef Bruno Davaillon on Being a Finalist for 2012 James Beard Award
The James Beard Foundation on Monday announced its finalists for its highly coveted culinary awards, and included in the category for Best Chef in the Southwest was Bruno Davaillon of Rosewood Mansion on Turtle Creek. Full Story>>
Chefs Are Taking Nature Worship Too Far
I’ve never been to Noma, René Redzepi’s famous Copenhagen restaurant. But I understand what it represents. So does everybody else — as Lisa Abend’s brilliant profile in last week’s issue makes clear, Noma represents something much larger than dinner at a particular restaurant. Full Story>>
Jonathan Kauffman Calls Hecho ‘San Francisco’s Oddest Sushi Bar’
Jonathan Kauffman now counts himself among the groupies of master sushi chef Sachio Kojima, who disappeared out of S.F. in 2005 and only recently returned to take the helm at Hecho (185 Sutter) — the one-year-old sushi-and-tequila bar from restaurateur Joseph Manzare. Full Story>>
Culinary News Collected 3/21
Jeremiah Tower on Cookbooks He Just Can’t Get Rid Of
When legendary Bay Area chef Jeremiah Tower of Chez Panisse and Stars fame sold his vast cookbook collection to culinary bookstore Omnivore Books earlier this year, the inscribed copies and tattered first editions quickly sold to the likes of Thomas Keller and Alice Waters. Full Story>>
Culinary rally risks creating ill will on ‘Night of the Gael’
Culinary union officials wanted to get your attention, Las Vegas, and they think they’ve found a way to do that. Full Story>>
NYC: Financial Advice With Your Coffee?
Think you’d never hear mutual funds and food truck in the same sentence? Neither did we, but thankfully for our caffeine habit, Vanguard proved us wrong. Full Story>>
Culinary News Collected 3/20
Gwyneth Paltrow Burned by New York Times Again Over Cookbook Ghostwriter Controversy
The New York Times isn’t planning to sugarcoat the truth for Gwyneth Paltrow. Full Story>>
Foraging and Cooking Wild Mushrooms in New Brunswick
If you like to forage for your food, the countryside is akin to a giant natural supermarket. Chefs in New Brunswick often know how to make the most of this, going out into the wild to see what fruits the forest have to offer and adding it to their menu. Full Story>>
Group Gathering to Feast on Raw Food Menu
Raw food is one of those phrases that conjure up thoughts of perpetual hunger and bizarre dishes that don’t taste good for the average omnivore. For trained raw food chef Sarah Uy the raw food vision is clear and the dishes taste good. Full Story>>
Culinary News Collected 3/19
The man who runs the best restaurant in the world cannot afford his own home. He lives in an airy and light rented apartment in the old part of Copenhagen and cycles to work, pedaling through the streets with his 4-year-old daughter tucked cozily in his bike cart as he tries to get her to school on time. Full Story>>
Event veterans from DanceSF and SalsaCrazy are going into the second week of their newest venture: Taste – A Party with San Francisco Sensibility at 650 Indiana St. in San Francisco. Full Story>>
Taking the Schmaltz Out of Chopped Liver
Earliest recognition of chicken livers: My grandfather is shoving the chopped concoction, heaped on a matzoh, in my face and insisting I try it. Not happening. Full Story>>
Culinary News Collected 3/16
Calling All Foodies “Support Local – Fight The Chains!”
Today FoodTrekker.com announces the launch of “Support Local – Fight the Chains!” – calling all foodies to support a crowdsourced fundraising drive in support of its effort to preserve and promote culinary cultures, local food and drink businesses, culinarians and groups, and foodie destinations. Full Story>>
Cindy Pawlcyn Unveils Fun New Cookbook
Napa chef Cindy Pawlcyn, who has three restaurants in and around St. Helena (Mustards Grill, Brassica, and Cindy’s Backstreet Kitchen), has just finished a cool, international cookbook called Cindy’s Supper Club (Ten Speed Press). Full Story>>
Young Guns is Eater’s annual roll call of the next guard – the most promising newbies in food, wine and hospitality, as selected by industry leaders. We’re seeking to identify those under 30 years old (or those who have worked in the industry less than five years) who show extraordinary promise. Full Story>>
Culinary News Collected 3/15
Mark Canlis on the Art, Science, and Value of Service
During the South Beach Wine & Food Festival, Mark Canlis, the managing owner of the storied Canlis restaurant in Seattle, agreed to meet me at David’s Café on Lincoln Road to have some cortaditos and talk. Full Story>>
‘Foodistan’ Takes India-Pakistan Rivalry To The Kitchen
When it comes to reality TV — and competitive cooking shows in particular — there are many reliable ways to create drama: menacing judges, preternaturally ticking clocks, the threat of elimination, and, of course, clever editing. The Indian cooking show Foodistan, on NDTV, has all of these tricks plus another spicy device: nationalistic pride. Full Story>>
Local 360 Hires Marjorie’s Executive Chef
Five months after assuming the executive chef position at Marjorie, Paul Hyman is joining Local 360 as its executive chef. Full Story>>
Culinary News Collected 3/14
Americans are crazy for Oregon reds, but its overshadowed whites are amazing, too. F&W’s Ray Isle names the Oregon wines he adores in every color, from wineries that share a love for doing good. Full Story>>
Chefs Weigh In: The Pros and Cons of Expansion
For serious, respected chefs, the prospect of expansion has its pluses and pitfalls. On one hand, you have the opportunity to explore different ideas, reach a wider audience, and yes, make more money. On the other hand, to make it happen you have to tone down the urge to micromanage and adopt a more managerial approach, handing off responsibilities that were once an essential part of your daily routine. Full Story>>
Modernist Chefs to Lecture at UCLA
Rene Redzepi, David Chang, Nathan Myhrvold, Bill Yosses, Sherry Yard, Jimmy Shaw … some of the most talked-about and forward-thinking cooks and chefs in the world today are heading to UCLA this spring for the first “Science and Food” public lecture series. Full Story>>
Culinary News Collected 3/13
The new Acme slipped into its space stealthily, but its presence signals the genuine arrival of the new Nordic cuisine in New York. Full Story>>
Social Media Overload: Eater’s on Pinterest & Google+
If you just can’t get enough of Eater in the burgeoning universe of social media, glad tidings. Introducing Eater on Pinterest and Eater on Google+. Full Story>>
Food & Wine Announces the 2012 People’s Best Chef
Find out why Tim Byres of Dallas, Texas had what it takes to be voted the best of the best. Full Story>>
Culinary News Collected 3/12
Chef Ferran Adria Dines at Red The Steakhouse, Chef Peter Vauthy Describes The Experience
Three days ago, Red The Steakhouse sales and marketing director Rosemary Staltare got a call from one of her large corporate clients, Pepsi Worldwide. Full Story>>
Co. Chef Jim Lahey Gives Advice to Chefs and Reveals More on Sullivan Street Bakery 2.0
Yesterday we spoke with Jim Lahey, innovator of no-knead bread and author of the soon-to-be-released book My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. Full Story>>
The LA Times Dumps Starred Restaurant Reviews
The stars have gone out over Los Angeles: yesterday the Los Angeles Times announced that the paper’s restaurant reviews will no longer have stars. Dining editor Russ Parsons, who spent one paragraph (a scant 113 words) explaining the change. Full Story>>
Culinary News Collected 3/9
The only American chef to win three Michelin stars for two restaurants simultaneously, Thomas Keller is renaissance man of food. Full Story>>
Top Chef: Exit interview with the six Chicago finalists
If this season of “Top Chef” would have you believe, there’s enough rancor and bitterness between contestants to start a Guinness brewery. Full Story>>
Dream Guest Shifts for Los Angeles Chefs
On March 4, longtime LA Weekly restaurant critic Jonathan Gold gathered about 50 of his favorite chefs at the Petersen Automotive Museum for Gold Standard 2012, a flavorful sendoff before he moved across town to the LA Times. Full Story>>
Culinary News Collected 3/8
Jenna Johansen, the former exec chef — and still part owner — of Dish restaurant, in Edwards (she’s now in Denver, engaged to Il Mondo Vecchio sausage king Mark DeNittis, who’s involved with a new project, Salumeria Cansano in Wash Park), is strutting her culinary prowess on a new Bravo TV show, Around the World in 80 Plates. Full Story>>
Flipping pizzas at Pizza Hut. That was Brett Shaheen’s first introduction to a professional kitchen — if you can call it that. “The best part about it was I got to drink beer every morning at 6 a.m. because they had a tap and I was the first guy there,” recalls Shaheen, now the executive chef of the Wooden Table. Full Story>>
Nine Restaurants Across the U.S. in Weird, Unlikely Places
Here are nine unusual, wonderfully incongruous restaurants across the U.S. It could be the case that you want to grab some excellent steamed Chinese buns inside a hair salon (Great Bao, Las Vegas) or a burger and nachos while you get your car washed (Facundo Café, Houston). Full Story>>
Culinary News Collected 3/7
Gordon Ramsay to open The Fat Cow restaurant in LA
Gordon Ramsay has partnered with his Gordon Ramsay Holdings corporate executive US chef Andi Van Willigan to launch The Fat Cow, set to open this summer in Los Angeles. Full Story>>
Iceland invites gourmet food lovers to experience Icelandic cuisine
The Iceland tourism initiative Inspired by Iceland has begun a new campaign in which it is inviting food enthusiasts to experience Icelandic cuisine in the land of fire and ice. Full Story>>
Watch Sean Brock Cook Pig Ears on Bizarre Foods
In the kitchen at Brock’s restaurant McCrady’s, Brock presents an Ossabaw Island Hog (destined for a terrine) and prepares his Crispy Pig Ear Wraps from his restaurant Husk. Full Story>>
Culinary News Collected 3/6
Top Chefs Battle at British Cookery Competition
Sponsored by the Chartered Institute of Environmental Health (CIEH) and judged by some of the country’s top food safety experts, the event attracted a record number of contestants who were keen to prove their culinary skills and demonstrate their food safety knowledge. Full Story>>
FireKeepers Casino and Local Chefs Partner to Benefit the Boys & Girls Clubs
Head chefs from FireKeepers Casino will team up with four other highly experienced chefs from the Greater Kalamazoo area to provide an exciting showdown to benefit the Boys & Girls Clubs of Greater Kalamazoo. Full Story>>
Georgia College Chef named ‘Chef of 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 winningTimothy GraysonTimothy Grayson pork recipes and for his lifetime contributions to the culinary arts and the practice of sustainability. Full Story>>
Culinary News Collected 3/5
MasterChef finalists whisked off to Thailand to create culinary delights
They always turn up the heat at this point of the series, as four amateur cooks are left to battle it out for the coveted title of MasterChef winner 2012. Full Story>>
Pacific NW Chefs Team Up to Help End Hunger in Western Washington
In the spirit of nourishing the mind, body and spirit through food, Copperleaf Restaurant at Cedarbrook Lodge announces Savor: Sustaining Lives, Nourishing Hope, a first annual celebrity chef dinner and auction benefiting Food Lifeline. Full Story>>
F&W Announces 2012 People’s Best New Chef Nominees
Here they are: Food & Wine’s nominees for 2012′s People’s Best New Chef competition, in which readers vote online for the winner. Full Story>>
Culinary News Collected 3/2
Everybody’s Buying Yelp Stock Today
We knew it was coming, and today is IPO day for Yelp. The citizen-review company we all love to hate had its shares initially priced at $15 last night, but they’re already soaring to $25 and up. Full Story>>
Putting Away His Knife and Those Cutting Words
Kazunori Nozawa, a chef known as much for his personal style as his strict rules for diners in his restaurant, Sushi Nozawa, is retiring. Full Story>>
Andrew Zimmern on His Future in Public Service
Last weekend during the South Beach Wine & Food Festival, Bizarre Foods host Andrew Zimmern told a reporter that he intends to pursue a career in politics once he leaves television. Full Story>>
Culinary News Collected 3/1
Sprinkles Launching 24-Hour Cupcake ATM Machine, Sprinkles Ice Cream Confirmed
LAist reports several Sprinkles-related updates. 1) Sprinkles is launching a CUPCAKE ATM MACHINE with 24-hour cupcake access and 2) that previously mentioned ice cream shop has been officially confirmed. Full Story>>
Food Buzz: James Beard Foundation smiles on Palm Beach County
The epicurean gods have regaled Palm Beach County with James Beard Award love once again. Full Story>>
Top Chef Finale: The End Is the Beginning Is the End
It seems like only seventy weeks ago we first met this season’s crop of Top Chef hopefuls, when in reality it was about eighteen weeks. Eighteen weeks is a tremendous amount of time. Full Story>>
Culinary News Collected 2/29
Chicago-Based Francesca’s Restaurants Expands: Positioned at a Promising Crossroads
Restaurateur Scott Harris has enjoyed many accolades as an icon among Chicago’s successful restaurateurs, and deservedly so. But Harris hasn’t stopped to simply bask in his glory or rest on his laurels. Full Story>>
Q&A with chef Ori Menashe (Bestia)
Childhood bode well for Ori Menashe’s culinary development. The up-and-coming chef, who was born in Los Angeles, raised in Israel, and came of age with Gino Angelini restaurants like Angelini Osteria. Full Story>>
The Business of Charity: Tre Wilcox, Top Chef All-Star and Marquee Grill Executive Chef
When I first heard that Chef Tre Wilcox was auctioning his culinary services to raise funds on CharityBuzz.com, I assumed his philanthropy stemmed from personal experience. The charity, Bridge Breast Network, helps cover the cost of treatment for Dallas women with breast cancer. Full Story>>
Culinary News Collected 2/28
Sicilian Reds Harness a Volcano’s Energy
The wine panel recently tasted 20 reds from Etna, one of the most exciting and remarkable wine regions in Italy. Full Story>>
New York Chefs Talk Expansion Plans at SOBE
Wylie Dufresne, Gabrielle Hamilton, Alfred Portale, and others dish on plans for new projects. Full Story>>
Are These the 20 Best Food Trucks in America?
Hey, are these the best food trucks in the country? Yes, says a slideshow at Smithsonian magazine. Included are such perennial favorites as Kogi in Los Angeles, East Side King in Austin, Texas, Taceaux Loceaux in New Orleans, Lardo in Portland, and Schnitzel & Things in New York. Full Story>>
Culinary News Collected 2/27
Latina chefs becoming the new face in cooking
A decade after Ricky Martin and Jennifer Lopez helped Latin music explode into the mainstream, Latina chefs are doing the same for food. Full Story>>
Michelin Announces 2012 Guide For France
For its final guide of 2012, Michelin has announced the stars for its homeland of France. One new three star restaurant joins the list — Emmanuel Renaud’s Flocons de sel in Megève — bringing France’s total number of three star restaurants to 26. Full Story>>
Bronx teens whip up mouthwatering meals for Latin cook-off at the Institute of Culinary Education
Three aspiring chefs showed off their gourmet spin on Latin classics like rice and beans, plantains and fish, but the winner who took home a $15,000 scholarship to the Institute of Culinary Education Wednesday night sealed the deal with a creative Italian dish. Full Story>>
Culinary News Collected 2/24
A Farmer’s Guide to Working with Chefs
Farmers and chefs have a lot in common. They both work long, often uncomfortable hours. They both suffer the whims of weather, from ruined crops to cancelled reservations, and they both depend on delivering a stellar product and pleasing others for their livelihood. Full Story>>
Truffles’ Executive Chef John Griffiths Invited To Cook At James Beard House
Executive Chef John Griffiths, of Truffles Restaurant in St. Louis, recently accepted an invitation to prepare dinner at the internationally respected James Beard House in New York’s Greenwich Village neighborhood. Full Story>>
Traci Des Jardins on Her Two Cookbook Collections, the Antique and the Modern
Beard Award winning San Francisco chef Traci Des Jardins has four restaurants — Jardinière, Mijita Cocina Mexicana, and Public House in San Francisco, and Manzanita in Lake Tahoe — and two cookbook collections. Full Story>>
Culinary News Collected 2/23
Zagat Honors Next Generation of Restaurant Industry Leaders
Zagat Survey announced its inaugural San Francisco 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 new generation of culinary greatness in the Bay Area. Full Story>>
Jeremy Kittelson, chef of Ambria, on trends, Taco Bell and eyeballs
Before Jeremy Kittelson opened Ambria in mid-November, he conducted a tasting, and while he was visibly excited about most of what he’d prepared, he was sheepish about the carrot salad. Full Story>>
Canlis is up both for Outstanding Restaurant and Best Wine Program awards in the 2012 James Beard Foundation Awards. Its chef, Jason Franey, is in the running for Best Chef Northwest. Full Story>>
Culinary News Collected 2/22
The Ten Best New Restaurants in America
There’s one sector of American Life that still ain’t broke: Our Eateries. Alan Richman and the editors of GQ spent the past year crisscrossing the country and comparing notes on an all-star freshman class. From a culinary time machine in Chicago to a tiny chef’s table above a bar in Nashville, here’s everywhere you should be digging in Full Story>>
Chefs Weigh In: How Do You Deal With Price Hikes?
A big part of a chef or restaurateur’s job is making tough calls on pricing. With razor thin margins and fluctuating product costs, it falls on restaurants to adjust their prices to ensure a sound bottom line without alienating customers. Full Story>>
Indian Food the Next Big Thing in U.S.
If you relish Indian food, most likely you know your way around samosas, biryanis, roganjosh, chicken tikka masala and daal makhani. But how about calamari ullarthiyathe or appam with stew or malabar shrimp curry? These (and several more) are some of the delicacies from
India’s southwestern coast that are regularly featured in acclaimed restaurants in Washington, D.C., area. Full Story>>
Culinary News Collected 2/20
Whatley Competes to Be the Best
Four of the best professional chefs in the West will step out of their kitchens and onto the competition floor as they compete for the title of American Culinary Federation (ACF) Western Region Chef of the Year. Among them is Percy Whatley, executive chef at The Ahwahnee Hotel.
Big Chefs: Food Workers Have Extra Temptations in Struggle for Healthy Weight
They spend their days surrounded by food, whipping up mouth-watering concoctions, indulging in copious samplings of their Epicurean creations. They braise, sear and roast a gastronomic line of boeuf bourguignon, lamb chops and cassoulets. At their disposal are the finest pinots, Bordeaux, cakes, tarts and souffles. The life of a chef is enviable, indeed. But the days in the kitchen are long, stressful and grueling, leaving little time for workouts at the gym or quality sleep. Full Story>>
When chefs talk about teaching young people how to cook professionally, they get serious. And when they hold a scholarship dinner to help send young cooks to culinary school, they turn out some seriously good food.
Culinary News Collected 2/17
Paris Restaurant Invites an Amateur Cook to Become Head Chef Each Night
France is a country renowned for its culinary tradition, yet these traditions show no sign of standing in the way of innovation. We recently saw Restolib turn Paris restaurant kitchens into spaces for cooking classes after hours, and now Un Jour, Un Chef is going one step further and allowing amateurs to realise their dreams of becoming head chef for one night. Full Story>>
Top Chef Of The Year Tampa Bay Seeking Chef Applicants
Do you know a wonderful chef? The Child Abuse Council (CAC) is currently seeking applicants to participate in this one-of-a-kind annual event. Up to twenty five of Tampa Bay’s premier chefs will participate in this culinary adventure, competing side by side to take home the coveted Top Chef of the Year Tampa Bay trophy. Full Story>>
‘Top Chef: Texas’: Cheftestants Have To Ski And Shoot In The Culinary Olympics
The action shifted from Texas to Whistler, British Columbia as the “Top Chef: Texas” Final Four battled for a place in next week’s Grand Finale in Vancouver. Full Story>>
Culinary News Collected 2/16
2012 Discover Duck Recipe Contest
Culinary students and chefs are invited to enter the 2012 Discover Duck Chef-Culinary Student Recipe Contest. This year we are looking for original “small plate” recipes — enticing, shareable dishes that feature the flavor and versatility of duck. Think outside the box and make us look at duck in a whole new way! Full Story>>
Whistler Resort Heats Up With Top Chef
Tourism Whistler, in collaboration with its membership and industry and resort partners, welcomed Bravo’s Emmy and James Beard Award-winning culinary competition series – Top Chef – to the resort in January and, as a result, a Whistler-specific episode will air as part of the
three-part season finale.
Safeway Cooks up a New Competition
Safeway is launching a first-of-its kind competition that could land
one chef a job with the Safeway Culinary Kitchens and his/her recipe included in the Open Nature Skillet Meal line.
Culinary News Collected 2/15
Food & Wine’s Best New Pastry Chefs 2012 Announced
The Best New Chef nod from Food & Wine magazine is one of the most coveted distinctions in the food business, and this is the inaugural year for the Best New Pastry Chefs designation. Full Story>>
Former Prospect Chef Ravi Kapur Contemplates New Restaurant, Plans Pop-Ups
We knew we hadn’t heard the last of chef Ravi Kapur after his departure from Prospect last year, and the late-breaking news this hour is that he will be popping up in the coming weeks, testing out some ideas for a potential next project. Full Story>>
Alec Schuler wins a Colorado Culinary Award of Excellence
Owner/chef Alec Schuler of Arugula Bar e Ristorante, Tangerine and Amaro Drinkery Italia will be one of four Colorado chefs honored on February 20 for leading the charge on the use of locally grown, raised and processed products. Full Story>>
Culinary News Collected 2/14
Mindful Eating as Food for Thought
A concept based on Buddhist teachings encourages people to eat slowly, paying close attention to the sensation and purpose of each morsel. Full Story>>
McDonald’s France to Put Fancy Cheeses on Burgers
Genius innovation or cheese snobbery? From February 15 to March 27, cheeseburgers at McDonald’s in France will get more than just the the typical processed yellow stuff Americans get: three different burgers will be topped with AOC-certified French cheeses including Cantal, Fourme D’Ambert, and Saint-Nectaire. Full Story>>
Ten Huge New York Restaurants That Almost Happened
Opening a restaurant in New York City ranks right up there among the world’s most difficult jobs: You have to deal with endless streams of red tape, near-constant cash-flow problems, contractors, critics, egos, and a city full of very fickle diners. New York might have 24,000 restaurants, but plenty of ideas go bust long before the front doors open. Full Story>>
Culinary News Collected 2/13
NAIT chefs to compete in Middle East
A culinary team of students from NAIT will soon be competing against professional chefs from around the world. “There is no student category they are going in as professionals,” Instructor Ian Campbell told CTV News.
Totally Sweet: 101 of America’s Most Crazy-Awesome New Desserts
It’s time to think seriously about sweets: When Valentine’s Day is around the corner, and the doldrums of winter (even one this mild) have taken hold, there’s something about dessert that speaks to everyone.
Watch the Chefs at Alinea Make an Edible Helium Balloon
Grant Achatz’s Next and its ambitious elBulli menu may be getting tons of attention these days, but this video depicting the creation/consumption of an edible balloon shows Alinea’s still got it. Full Story>>
Culinary News Collected 2/10
Cheney Named Chef Par Excellence at Indiana Pork Taste of Elegance
Chef Brendon Cheney from The JW Marriott in Indianapolis took home the top award at this year’s Taste of Elegance held on Tuesday, February 7 at the Indiana Roof Ballroom in Indianapolis. The premier chef’s competition – hosted by Indiana Pork in partnership with Indiana Farm Bureau, Indiana Soybean Alliance and the Indiana Corn Marketing Council – is a culinary event designed to inspire innovative and exciting ways to menu pork.
Chef Ron Duprat, Top Chef Competitor, Participates at Cornell’s Guest Chefs Series
Students from Cornell University’s School of Hotel Administration (SHA) will team up with all-star chefs to create three unique dining experiences for the 21st edition of the Guest Chefs Series, which is being held throughout the spring semester.
Students from throughout Chautauqua County had the once-in-a-lifetime opportunity to work beside three of the most distinguished chefs in the nation through a partnership between the Erie 2-Chautauqua-Cattaraugus BOCES, ProStart, and the Culinary Institute of America, one of the most prestigious culinary colleges in the world. Full Story>>
Culinary News Collected 2/9
Celebrated chef Dean James Max takes inspiration from the Loxahatchee farm’s harvest
Here is Dean James Max, the acclaimed South Florida chef, in his most fitting context: at a farm, amid the newly sprouting crops. Beside him sprouts a row of green-tinged cauliflower, almost ready for harvest. Full Story>>
13 of the Best Vegetarian Tasting Menus in New York City
Long gone are the days that vegetarians struggle to find suitable options while dining out. In fact, more of the general dining world has been seeking out vegetable-centric meals in the past year and more and more chefs are making vegetables a priority on their menus, perhaps as penance for those years of pork belly proliferation. Full Story>>
This ,000 Cupcake Had Better Be Really Delicious
Sure, you could put an engagement ring in a ring box like some kind of normal boring person, but why would you do that when you could put in on top of a cupcake instead? Cupcakes Gourmet, a bakery outside of Philadelphia, is offering a red velvet cupcake with a big old (8 carat) diamond ring on top for the low, low price of ,000. Full Story>>
Culinary News Collected 2/8
Single-Serve Coffee Brewers Make Convenience Costly
Sometimes it’s hard to tell how much coffee costs, even if you know what you spent. At least that’s the case with many of the single-serve brewing machines that are soaring in popularity. Full Story>>
Paula Deen Talks Diabetes, Recent Controversy
When celebrity chef Paula Deen recently announced she suffered from type 2 diabetes, no one seemed shocked. But many were frustrated, including local diabetes educators. Full Story>>
Grant Achatz ‘Aggressively Pursuing’ NYC Location for Second Aviary
Grant Achatz and Nick Kokonas are, at the moment, putting the finishing touches on the upcoming El Bulli menu at Next, but Achatz tells us that the year ahead means probable expansion for the duo’s Chicago cocktail bar, Aviary. Full Story>>
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>>
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
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>>
