Entries Tagged 'chefs' ↓

Jeff Wampler of Eclecdish.com offers a series of classes from knife skills to how to create babyfood on top of at home catering and some really interesting recipes, but mostly he’s a stay at home dad.

Considering that Jacques Pepin knows the easiest and most reliable way to cook… well, everything!  This is a vital resource: The Recipe Index of JacquesPepin.net

from Grow Better Veggies: an essay By Chef David Kinch

Over time we have learned how we can use different elements of a plant at different times of its life: roots, stems, seed, flowers, buds, leaves, shoots, etc. The possibilities are endless. This changed things dramatically. We began to view the dish more as a concept, a mirror, and not just as a plate of food. We wanted customers to step into the garden, to enter it in their taste and in their minds when they ate the dish, to feel as if they transported themselves to the garden of which we are so proud.So we changed the name and called it “Vegetables from the garden, their vegetable juices.”

BAY AREA FLAVORS FOOD TALE

“The central challenge was making food look appetizing in animation,” said Lewis, adding that when it came to the actual ratatouille, it really had to be spectacular.For inspiration and authenticity, they went to Keller. The Yountville chef tutored the film’s creators on the inner workings of a French kitchen and acted as the key consultant for the cooking. Producer Lewis, who interned in the French Laundry kitchen as part of his research for the film, gave the chef an extra challenge.

“I asked him how he would prepare the ratatouille if he knew the most famous critic in the world was coming in to the restaurant,” he said.

from the The Culinary Institute of America

The Culinary Institute of America’s podcast series “Insight From The Inside” gives aspiring student chefs a unique glimpse inside the world’s premier culinary college through the eyes and personal testimonials of our more than 2,700 students.”Insight From The Inside” also includes interviews with a variety of the CIA’s celebrity chef alumni that offer the listener a first-hand perspective when it comes to what it takes to become successful in the foodservice industry - as told by those who have paid their dues and have made it big.

via SFgate (San Francisco Chronical)

Craigslist has dozens of help-wanted listings from the Bay Area’s top restaurants - all vying for the dwindling numbers of experienced cooks willing to put in long, hard hours for pay that barely covers their cost of living.”They say they have all these bills and have to pay the rent, and they can’t be making $12-$13 an hour,” Lahlou said.

That crunch, plus many young cooks’ expectations of the “Top Chef” high life, are just two of the factors that may make San Francisco’s unique mix of chef-owned high-quality neighborhood restaurants a thing of the past.

via the New York Times

BEFORE Katrina, John Besh was simply a good chef with a fancy restaurant that had a habit of making top 10 lists around the country.After Katrina, he became known as the ex-Marine who rode into the flooded city with a gun, a boat and a bag of beans and fed New Orleans until it could feed itself.

via MSN Travel Articles

Legendary chef Jacques Pépin escapes to Playa del Carmen, Mexico, to watch the waves, drink chilled rosé and use his French technique to transform local ingredients into simple yet elegant recipes.

a PopMatters Television Feature

Before I started my research — two weeks of watching cooking series — I assumed that today’s tv cooks, even if they possessed Child’s technical prowess, wouldn’t be nearly so endearing. I was partly right. In fact, many vibrant personalities host cooking shows, as well as numerous exceptional culinary teachers. Few individuals are both.

IDEAS IN FOOD: a blog and so much more

As for what we will be putting in my steamed buns, we may try BBQ eel or perhaps smoked lobster salad. Or even chewy hot fudge and macerated strawberries, raspberries and lemon cream or cajun steamed shrimp with crisp green onions and remoulade. The possibilities are endless…

Delighted to stubble upon Ideas in Food, an extraordinary blog full of photos, recipes, ideas, notebooks… cumin lemonade, white pepper panna cotta, and more strange and wonderful ideas.