Posted by Robyn Lee, July 10, 2008 at 11:00 AM
Fanny of the beautiful French pastry-laden blog Foodbeam recently secured an internship at Pâtisserie Lac near Nice in France for next year.
Want to score your own internship? That is, do you really want to slave away for your obsessive, burning love of pastries? Then read Fanny's seven tips for getting an internship at a pâtisserie in France. Although passion is key, so is knowing a bit of French, organizing a list of the places you want to apply to, and showing those places that you mean business.
Posted by Erin Zimmer, June 26, 2008 at 10:30 AM
How does an over one-century-old restaurant rating publication translate to the digital era? It lets diners not on Michelin's payroll do most of the work.
Taking a Yelp-ian approach to user-generated content, the recently-revamped ViaMichelin site offers a forum for cuisine discussion, real-time traffic updates, interactive maps, Microsoft-powered satellite images, digital trip planners and mobile phone accessibility, all free.
Back in 1900, the original Michelin guide was also free in an effort to promote tourism; only in 1920 did the red books start costing you. ViaMichelin again demonstrates the value of free information, but so far, the site is pretty ugly and slim on content, even if three-million users are registered, as German weekly magazine Spiegel reports. This isn't au revoir to Michelin's red-covered books. In fact, Michelin thinks print revenue will increase with the added interactive web feature.
Related
New Michelin Books in Tokyo, Not Well Received
Michelin, Yelp, Zagat: Who Can We Believe?
Ed's Search For the Perfect Food Review Rating System
Posted by Ed Levine, July 31, 2007 at 3:15 PM
So, Serious Eaters, armed with Nick Tosches's sensible and comprehensible sushi criteria, which you are free to ignore if you have your own set of standards, we are going to put together the ultimate sushi finder's list in any city or country Serious Eaters have eaten in. I am going to reach out to all the constituencies in the Serious Eats universe: the legion of passionate and discerning community members and my restaurant critic and food editor friends and acquaintances around the world who often weigh in on things they care about on the site. Please give us names, addresses, phone numbers, and ZIP codes in your write-up along with a sentence or two about what makes the place unique or distinctive. In other words, tell us its story, so that we know why we should care about the place. You can also feel free to second somebody else's choice or choices.
Editor's note: All good sushi is expensive. Cheap sushi is a contradiction in terms. Some places are cheaper than others, but, apart from a few lunch specials, it is hard for me to imagine spending less than $50 for a good sushi meal. You can get edible sushi for less, but it's never going to be great. It can be good enough to eat and enjoy, but that's about it. That's just the way it is with sushi. I'm sorry.
I am going to start the Serious Eats Sushi Roll rolling with a few New York City picks:
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Posted by Ed Levine, July 31, 2007 at 3:00 PM
Has anyone else noticed that both the food and food media world have gone nuts for sushi? There are two serious books vying for our attention—Trevor Corson's The Zen of Fish and Sasha Issenberg's The Sushi Economy—and an exhaustively comprehensive, brilliant-but-nutty 50,000-word piece about sushi and its idiosyncratic, tradition-dominated culture by the insanely brilliant Nick Tosches in Vanity Fair.
From what I've read and heard, both sushi books are worth reading. Tosches's piece was so compelling and so enveloping that I closed my eyes and thought I had become one of the Harry Potter pod people who took the latest and last installment of the beloved series home with them last weekend and didn't come out until they knew what happened to everyone. In Tosches's sushi piece, all the fish die—and I don't think I'm ruining anything for anybody when I reveal that.
Tosches does give his elegantly gonzo take on the differences between bad, good, very good, and great sushi joints.
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