To me, the interest lies in the depiction of these chefs -- who were at the top of their profession -- not as grease-spattered toilers in steamy basement kitchens but as dignified artisan-managers. As we think of chefs today, they were figures to be admired as creators, not despised as servants.
We're a peculiar lot. Professional cooks often have quirks and idiosyncrasies that most rational people would find, perhaps, circumspect.
I'm always mindful of what I eat, how I work out and the way I feel, and I constantly remind myself that I am a "work in progress."
Decapitated chickens, Whitey Bulger's neighbor and a 10-year old. If you're wondering what brings all these things together, look no further than the Ringmaster Rene Redzepi's 3rd annual MAD Symposium.
Chefs both artisans and business persons, expected to offer patrons dishes that stimulate and surprise them. Do haute cuisine and the arts maintain similarly complex relationships with patrons and investors? The tension between commercial requirements and innovation is not easily resolved.
Nestled at the bottom of page 25 of Friday's Times right below a much larger article reporting on the Clinton's Sagaponack rental ("In Hamptons Again,...
Le Bernardin's master chef on kitchen-design lessons home cooks can take from a professional one.
Executive Chef Justin Everett ranks amongst the best chefs in the world. His Michelin star rated cuisine tops them all.
I worked with him on several episodes of Kitchen Nightmares. I was a lowly PA, so his treatment of me speaks a lot.
Help me finish the fight: July 28th Cal Spirit Festival at the PDC In 2011 shortly before Mother's Day, I wrote about the significance of mothers in ...
Each of these 11 chefs is a pioneer in the sustainability movement. Let their food philosophies serve as an inspiration for your own Independence Day festivities!
Paula Deen is toast. While I cannot speak to whether Deen is, in fact, a racist, she is undoubtedly guilty of one of the biggest PR fiascos in recent memory.
Summer fever is in full swing and we'll do just about anything to enjoy a little sun during our lunch break or a boozy weekend brunch. Over the past c...
Los Angeles may be sunny and star-studded year-round, but summer is the prime time to grab a seat and some grub outdoors in La La Land.
As we have done every year since my daughter Alexandra "Alex" Scott held her very first front yard lemonade stand, volunteers across the country will host over 2,000 lemonade stands and events to raise funds for the fight against kids' cancer during National Lemonade Days.
Design is key in understanding many aspects of the restaurant industry and the food system at large, from the shape of a fork and the ways kitchens minimize environmental impact, to the visual elements of a dining room and the sustainable organization of food purveyor networks.