Entries tagged with 'chefs'
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Critic Turned Cook follows former Seattle Post-Intelligencer food critic Leslie Kelly on her journey away from the keyboard and into the kitchen. Take it away, Leslie! ©iStockphoto.com/annestahl There’s nothing more depressing than trying to find a job, especially in this depressed economy. Ever since I decided to make the leap from being a food critic to working as a cook, I’ve managed to land some plum spots using my connections. Because, you know, it’s not what you know; it’s who you know. Still, I really wanted to find a position without dangling my well-seasoned resumé as a professional eater. Fat chance, right? I started where most cooks do: putting in my application at a fast food restaurant. And immediately started...
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Boka For a long time, Gale Gand (Tru) and Mindy Segal (Hot Chocolate) have been the pastry queens of Chicago, and few have graced the firmament they inhabit. Over separate dining experiences in the last few months, I think I’ve finally found two heirs to the throne. Elizabeth Dahl at Boka—who matches savory and sweet goods like blackberries and corn or buckwheat, and sorrel and blueberries—is so good, she actually outshines her more than competent savory cooking boss, nine year vet of Charlie Trotter’s, Giuseppe Tentori. Going back to a restaurant is generally an occupational hazard for me, as I rarely have time to cover all of the new stuff opening in town. That said, ever since I had her...
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How bad is the job market for chefs these days? The New York Times' Kim Severson looks at the Hot Dog Indicator: A job listing for the California-based Let’s Be Frank hot dog carts was put on Craigslist and "within two hours they had seven resumes from people with serious culinary educations and cooking chops."...
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"Gastón Acurio has restaurants in nine countries, a culinary school, and a hit television show. So how come you’ve never heard of him?" [Portfolio]...
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In the latest installment of its Visionaries series, Men's Vogue talks to Jacques Pepin. There's a short profile that contextualizes Pepin's influence on American cooking and cements his importance in the food world, but it's the Q&A portion of the feature where things really get interesting. What's the worst idea you ever had? I've had a few bad ideas! Now I can formulate an idea and salivate in my head and visualize the recipe before I do it. The hammer doesn't always hit on the head, but I get closer and closer as I get older. But the art of cooking is really the art of adjusting, or recovery — that's what you see a real professional do. If you...
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Chefs at culinary schools have gotten a bad rep. We tend to think of them as talented but downright terrifying, exactly the way Jonathan Dixon portrays them in his new blog, 19 Months. Dixon just started cooking school at the CIA, and in his second post he writes about trying to de-bone a fish while an angry instructor looms over his shoulder: When this guy cuts a fish, the flesh seems to just swim away from its body. The bones and ribs are bare, and you can hear a chorus of mermaids and sirens singing through the mists. He stared me down. He was about six inches from me; I could feel either heat or hostility radiating off of him....
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From left: Alice Waters, Tony Gulisano, Charles Phan, Thomas Keller, Paula LeDuc. Photographs from the San Francisco Chronicle Michael Bauer, the San Francisco Chronicle's food critic, kicks off an informative series in today's paper: Many national dining trends have their roots here, and it's where dedicated food lovers and chefs from around the country come to play and get inspired. Great cooks are everywhere - at a neighborhood bar, in a modest storefront restaurant and at haute cuisine white-tablecloth venues. But the Bay Area's visionary chefs are more than great cooks; they are people who have made Northern California an epicurean epicenter. Today and in the next two Food sections, I'll profile 20 of these innovators who have helped...
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Charlie Rose interviewed David Chang last night for a full hour. It's a great dialogue in that inimitable in-depth Charlie Rose style. The video is an hour long, but well worth watching if you have the time. Video after the jump, plus a bonus video of Chang making pickled eggs on The Martha Stewart Show....
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Editor's note: Another Meet & Eat today with the folks behind Serious Eats. Today we're pleased to introduce Shane Lyons, Sunday night's dismissed contestant on The Next Food Network Star. His cereal-crusted chicken didn't make the cut, but he put up a good fight all season. —Erin Name: Shane Lyons Location: Colorado Springs, CO Occupation: Cook URL: thebluestar.net Favorite comfort food? I LOVE Buffalo wings with thick and stinky blue cheese. Guilty pleasures? Ben and Jerry's Cinnamon Buns ice cream. What food won't you eat? Soy butter. What would you like to try but haven't yet? Haggis. Favorite food person? Alton Brown....
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"What we do is the same thing like those on Broadway. Everyday you open the curtain and it's a new show." —François Payard Learn more about renown French pastry chef François Payard of New York City's Payard Patisserie and Bistro in his interview on Nightline's "Platelist" series. If you're not craving chocolate right now, you will after watching Payard make chocolate French toast and chocolate cake. After watching the video, grab the recipes and read more of the interview at Nightline's website....
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