London is known for having the best pubs in the world, but don't overlook the cocktails! They range from experimental and refined to classic and refreshing.
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.
I think it's safe to say most of my happiest moments in life were enjoyed with food. I wish I had a digital record of these events exactly how I experienced them. So why not? We should have a digital record of amazing food experiences.
They are the poets of pork and aficionados of frites. They are also known as "line cooks."
Here in California, a farmer in Kern county lost millions of dollars worth of almond and pistachio crops from groundwater contamination from a nearby fracking operation.
We're a peculiar lot. Professional cooks often have quirks and idiosyncrasies that most rational people would find, perhaps, circumspect.
I've been on a five-year quest to bring the freshest seafood in America to Chicago. The East Coast, however, has proved a tough riddle to crack. So when my alarm sounded at 2:30 a.m., I had no problem rising. I was on my way to New York City's Hunts Point Fish Market to solve the puzzle.
Chef Jesse Griffiths on ethical hunting.
For me, a table is not set without a salt shaker. Salt just belongs at the table, and has been part of how we welcome guests for a very long time.
Chicago is a food town that has an almost allergic reaction to pretension. Restaurants that make it here can't rely solely on brand name decorators, media hype or reality-TV chefs. They have to be the real deal, serving great food, or they don't stay in business.
Ultimately, any business is replaceable. Even yours, my friend. So do what I always try my best to do: Be good, and protect your rep!
Cooking is an experience that involves all of senses. The sounds of a meat grinder processing pork sausage, the smell of fresh butter lightly browning in a pan of herbs and garlic to baste a golden brown piece of lamb... Knowing what it means when someone says, "It must taste of the ocean."
The Feast of San Gennaro brings hope each year as it showcases the much-needed Italian restoration and preservation of Little Italy, a struggling, old Italian neighborhood. We must unify to uplift and give New York's Little Italy the Italian cultural renaissance it so rightly deserves.
There was an air about ground zero that was not filled with sadness so much as something like love. No one looked as though they had slept.
While São Paulo tends to get more international recognition for its dining culture, the Cariocans are enormously proud of their cuisine. Ask the locals about Rio's top attractions and you'll learn that they value their food just as much as their beaches.
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.
What chefs eat when they're serving the food.