Chef Jasper Schneider must have quite a long grocery list. As Executive Chef overseeing Le Bistro at Santorini, Tokyo Bay, Italia, Café Mediterraneo and The Beach Grill, his talents have been put to work on a large scale.
I was lucky enough to spend half of my twenties studying film and working with the great French filmmaker, Eric Rohmer, in Paris. As Victor Hugo says, "if you study in Paris, you are born again there."
I'll admit it: I was a little late to the Puerto Rico game. Thankfully, due to Snowmageddon this year, I finally cottoned on to our cousin in the Caribbean. Now that I've drunk the Kool-Aid, I'm bound and determined to get everyone there.
Yet this year on opening day, rather than being one of the first through the doors, I sat home on my couch, feeling anything but inspired. Then my phone chimed the sound of a text coming through, a friend who always flies in for StarChefs.
New York City exudes an energy like no other city in the world. Each time I visit, I discover new things to experience as I relish the many things that I have delighted in before. But there is always something new.
I spoke with Anthony Bourdain and Eric Ripert about their upcoming work and new adventures, their perspectives on the food scene in San Francisco, and their perspectives on the movement toward locally grown foods.
We can only prepare and eat safe and sustainable seafood dishes if we are given honest information about how these products are harvested, bought and sold. The current system isn't designed to ensure that accountability is a constant player in seafood production.