If you have something to say...
Say it on the Huffington Post
If you have something to say...
Say it on the Huffington Post
I recently spent some time with Guy Fieri at the Better Homes and Gardens Chill and Grill Festival to learn more about his foundation, Cooking with Kids.
This week we share Part Three of our interview with Thomas Keller, the chef and owner of The French Laundry and Per Se.
Chefs have an enormous power to make a difference, and they can do so without sacrificing flavor. If chefs ignore climate change, those oysters Thomas Keller and I both love will disappear from our warming oceans.
Sercarz's custom blends are his form of loving attention -- not just to a client's culinary tastes, but to her cravings and curiosity; her past, present and future; her off-the-cuff associations; her mundane routines and dreams.
You could be so cruel. Let's not even go into the winters, when the "lake effect" winds would have pissed off a penguin.
Varying textures, dramatic presentation and gorgeous ingredients created equal parts impressive visual appeal and delight in the prospect of eating it.
Parenting is amazing, sometimes hilarious and often difficult. Adjusting expectations so that the mini members of your dinner table eat what you're eating is a natural way to make life easier.
When you talk to chefs about food, you're going to hear about family. Culinary school may be where they learned to cook for us, but at home is where they learned to eat.
There's a lot of noise to sift through to find the good stuff. But rest assured, there are certain chefs, writers, photographers, and others who go above and beyond with the quality of their shots.
"I am an entertainologist and so is my mother. Take things that are special to you and your mom and incorporate them into the day. Make a tablescape with memories and mementos of your childhood."
Sitting down to dessert with David Burke is quite an experience. With a boisterous personality and bellowing voice that fill the room, Burke is clearly a larger-than-life guy who knows how to have a good time.
I felt an energy, a power such as I had never before experienced surging through me from my hands, those hands that had elevated mere food to art. I was, I felt, what I had always been meant to be: a celebrity chef.
According to Rick Santorum's official website, America is suffering a "pandemic of harm" from the distribution of pornography, but there's another pernicious threat to this nation that I think warrants Santorum's attention.
Andreas Viestad love for molecular gastronomy shines through in his unique cooking style. Dubbed "Norway's most exciting food writer," Andreas' many talents keep him very busy.
As the plate was set in front of me I was stunned. Pork belly? Really? For Pete's sake I was at the Gramercy Tavern and this Colicchio guy is sending me out a piece of pork belly? Gee, thanks Tom. Got any sweet tea to go with it?
Chef Allegra McEvedy loves her knives, all 100 of them, each with a story to tell. Though it's hard to say what she likes more: her vast collection of knives or her world travels on which she collects these specimens of international chefdom.
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