It seems to be a big buzzword these days. The "G.I." abbreviation has taken on an entirely new meaning.
For Guy Savoy, it's all about feeding people -- the intensely intimate, powerful act of preparing something that will be consumed.
I am glad that I don't have to choose yet, but if I had to, I would teach Mathematics part-time and run a small seafood cafe on a beach.
By Nancy and James Chuda founders of LuxEcoLiving and co-founders of Healthy Child Healthy World West Hollyw...
I've long admired the work of Chef Craig Hopson, first at One If by Land, then at Le Cirque, so I was happy to hear he was back behind the stoves, this time at a swanky new 125-seat restaurant with a too-cutesy name, set in the belly of a building across from the Plaza Hotel and next to the venerable Paris movie theater.
By Nancy Chuda founder and Editor of LuxEcoLiving and co-founder of Healthy Child Healthy World Solvang, Calif., Bacon and Brine ...
"I want people to get down and dirty while hammering at crabs, drinking cheap ice cold beer, telling random stories. Like when I was a kid."
It is only fitting that our values, actions, and abilities be best utilized as tools of positive social change, both locally and globally.
Last fall, when Time magazine published an article about the "Gods of Food" that omitted female chefs, a media backlash ensued.
I don't want to brag, but in the past few months I think I have really mastered the art of annoying my executive chef/husband in the kitchen.
I cannot alter everything, and I cannot bend to every whim. There just has to be limits.
For years Memorial Day has been a work day for me. The unofficial beginning of the summer season; as well as the official beginning of the grilling se...
There is really nothing "normal" about the job of a chef. And trying to combine it with a family is pretty tough. Not impossible, just tough
I would just love for you to see the person inside the chef coat instead of just the chef coat.
For Friedman and Bloomfield, keeping the soul of its past was essential for the renovation. They restored the historic murals, patched the checkerboard floors, turned the red vinyl banquettes into leather and rewired the jukebox, which still plays opera and a bit of rock n' roll.
Dishes from mom's kitchen just taste better. To recreate her patented dish with similar gusto, soul, and love is a challenge that no Michelin-star stage could prepare a chef for -- no matter how sharp the knives.
Chefs April Bloomfield and Josh Even will offer a family-style menu of classic red sauce Italian-American dishes each week.