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Chefs

The Delicious Creations of a Hot, Young Chef

2morrowknight | Posted 11.06.2009 | Style

Read More: Kitchen, Persian, Cookbook, Culinary Arts, Pinch My Saffron, Cuisine, Restaurant, Flavor, Aroma, Culinary, Cooks, Culture, Ingredients, Foods, Chefs, Sizzle, Bake, Hot, E-Book, Mediterranean, Recipes, Style News
2morrowknight

Yasamin Beitollahi, one of the hottest chefs to emerge in years, is a world thinker, a world traveler, and a world connector.

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For Chocolates, I'll Still Take France

Flora Lazar | Posted 10.28.2009 | New York

Read More: Paris, Chefs, Pastry, La Maison Du Chocolat, Chicago, Chocolate, Pennebaker Hegedus Films, New York, Salon Du Chocolat, Francois Pralus, Jean-Paul Hevin, Franck Fresson, Franck Kestener, New York News
Flora Lazar

With New York's own Chocolate Show coming up soon, I am compelled to report that for confections, France is still "vaut le voyage," or worth the trip.

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10 Worst Dining Trends of the Last Decade

Craig "Meathead" Goldwyn | Posted 10.23.2009 | Style

Read More: Culinary, Christopher Borrelli, Chefs, Dining, Chicago Tribune, Restaurants, Cooking, Food, Cuisine, Style News
Craig

The Chicago Tribune's Christopher Borrelli asked chefs, restaurant experts, and the owners of a food bookstore in Maine: "What were the 10 worst dining trends of the last decade?"

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10 World Class Chefs on Twitter Who Make it Sizzle

2morrowknight | Posted 10.02.2009 | Media

Read More: Culinary, Ingredients, Culture, Foods, Chefs, Twitter, Cuisine, Restaurant, Flavor, Aroma, Cooks, Sizzle, Hot, Cookbook, Bake, Kitchen, Culinary Arts, Recipes, Media News
2morrowknight

Though nowhere near being a chef myself, I appreciate the care and time put into a great meal, and I am always curious of the cultural significance and history behind the meal in question.

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Dear Julia Child, We Need You!

Rob Smart | Posted 09.18.2009 | Green

Read More: Chefs, Television, Farms, Cooking, Farmers, Community-Supported Agriculture, Kitchen, Julia Child, Food, Home, Farmers Market, Csa, Mark Bittman, Green News
Rob Smart

I wonder how the rising popularity of cooking networks and shows about cooking has contributed to the migration of eating away from the home.

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Living Without Abundant Tomatoes

nytimes.com | By Mark Bittman | Posted 09.12.2009 | Green

Read More: Food, Chefs, Tomato Blight Northeast, Local Food, Tomato-Blight, Tomatoes, Green News

Customers keep going into Applewood, a restaurant in Park Slope, and asking for a tomato martini. The drink, made with onion-infused vodka, muddled to...

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Memories of Julia Child

EllynAnne Geisel | Posted 09.11.2009 | Entertainment

Read More: Julia Child, Chefs, Food, Julia Child Apron, Julie and Julia, Cooking, Mastering the Art of French Cooking, Entertainment News
EllynAnne Geisel

As soon as Julia Child began talking about her husband, sadness misted her face, and no longer was I sitting across from an icon; rather, I was in the presence of a woman who'd lost the love of her life.

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Beyond Banh Mi: The Latest in Asian Sandwich Shops

Ed Levine | Posted 09.05.2009 | New York

Read More: Sandwiches, Xie Xie, Food, New York-New York, Restaurants, Chefs, Jean-Georges Vongerichten, Asian-Cuisine, New-York-Restaurants, Asian, New York News
Ed Levine

If this is the beginning of a trend, so be it. Asian-inspired sandwich shops presided over by talented chefs are okay in my book. Just don't call them brands.

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The Last Chinese Chef

One For The Table | Posted 09.05.2009 | Living

Read More: Nicole-Mones, The Last Chinese Chef, Chinese Cooking, Chefs, Gourmet Cooking, Home Cooking, Beach-Reading, Cooking Recipes, Cooking, Chinese Culture, China-Mao, Mao, Chinese Food, Chick Lit, Living News
One For The Table

As I prefer a well-prepared meal with beautiful, whole ingredients, I prefer a well-written book with beautiful, thoughtful ideas. After consuming either of these, I am well nourished.

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Hardest Reservation in Paris: New Trier Grad's Restaurant

Flora Lazar | Posted 08.24.2009 | Chicago

Read More: Bill Yosse, Spring Restaurant, Paul Bocuse, New Trier, French Gastronomy, Daniel Rose, French Cuisine, Paris, Michelin, Restaurants, Food, Bernard Loiseau, Travel, Chefs, Spring Restaurant Paris, Chicago News
Flora Lazar

The high priests of French gastronomy may not have been convinced that American chefs have arrived, but the market itself has spoken. For the last year there's been a six-month wait to get a table at a young Chicagoan's Paris restaurant.

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Perilous Journey 3: The Need to Compete

Neil Zevnik | Posted 08.17.2009 | Living

Read More: Healthy Eating, Chefs, Lifestyle, Private Training, Personal Health, Health Food, Exercise, Living News
Neil Zevnik

As I was doubled over sucking in air during boot camp the other morning, I found myself pondering the usefulness and pitfalls of my need to compete.

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Perilous Journey 2: The Urge to Cheat

Neil Zevnik | Posted 07.31.2009 | Living

Read More: Healthy Eating, Chefs, Lifestyle, Private Training, Personal Health, Health Food, Exercise, Living News
Neil Zevnik

When faced with a diet plan that denies me any number of customary delights, my brain short-circuits, my taste buds howl, and my will (not all that strong to begin with) begins to crumble.

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David Chang: the Porcine Prince Respects the Circle of Life and Worries about the Future of Food

Louise McCready | Posted 10.16.2009 | Green

Read More: Esquire Magazine, Chefs, Ferran Adria, Big Tobacco, Small Business, Andre Soltner, Cooking, Ruth Reichl, Restaurants, Food, Alice Waters, Momofuku, Wylie Dufresne, Sustainable Farming, New York, David Chang, Green News
Louise McCready

David Chang: I'm not an economist, so I'm not the one to say anything about this, but it's going to be very difficult to feed everybody when America doesn't produce food anymore

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Gaston Lenotre, "God of Desserts," Dies at 88

Flora Lazar | Posted 02.09.2009 | Style

Read More: Nouvelle Cuisine, Chicago, Culinary Education, New York Restaurants, Paul Bocuse, Gaston Lenotre, Patisserie, Paris, Chefs, Washington Restaurants, David Bouley, French Pastry, Alice Medrich, Chocolate, French Pastry School, Food, Michael Guerard, Michel Richard, Sebastien Canonne, Troisgros, Citronelle, Culinary School, Style News
Flora Lazar

I always wanted to be a French pastry chef, long before I went to pastry school at age 50. As a teenager, I taught myself to bake with the aid of a s...

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Heating Up the White House Kitchen

Tim Zagat | Posted 02.07.2009 | Style

Read More: Culinary, White House Food, Daniel Boulud, Sustainable Food, Martha Stewart, Danny Meyer, Americana, Obama Inauguration, Ralph Brennan, Alice Waters, Inauguration Food, Barack Obama Inauguration, Tom Colicchio, David Chang, White House Kitchen, Inaugural Food, Chefs, Lydia Bastianich, Michael Pollan, David Bouley, Rich Melman, Obama Food, Cooking, Inauguration, Sheila Lukins, Sustainability, Food, Inaugural Dinner, Style News
Tim Zagat

At a time when many Americans are overweight, the trim First Family should serve as models of healthy eating balanced with regular exercise.

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On the Absurdity of Turning Vegetables

Sophie Brickman | Posted 01.11.2009 | Style

Read More: Potatoes, Turnips, Cutting Vegetables, Cooking, Jacques Pepin, Vegetables, Food, Culinary School, Waverly Root, Chefs, Escoffier, Careme, Culinary Technique, Turning Vegetables, Tourne De Legumes, Brillat-Savarin, Style News
Sophie Brickman

The real purpose of teaching how to turn vegetables is to put culinary students through hell.

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Alexandra Guarnaschelli Talks About Dorito and Heirloom Tomato Sandwiches and the Power of the Pocketbook

Louise McCready | Posted 10.16.2009 | Style

Read More: Alexandra Guarnaschelli, Guy Savoy, Daniel Boulud, Food, Frank Bruni, The Food Network, The Cooking Loft, Organic, Locavore, Farmers Markets, Chefs, Butter Restaurant, Style News
Louise McCready

Who grew your food is a very important question to ask and very, very nice to know.

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The Queen of Confitures

Flora Lazar | Posted 10.12.2008 | Chicago

Read More: Chefs, Pastry, Food, French Lifestyles, Culinary Schools, Preserves, Jam, Chicago Restaurants, French Pastry School, Chicago Food, Alsace, Christine Ferber, Christine Ferber Preserves, Maison Ferber, Christine Ferber Jams, Christine Ferber Confitures, Ferber Confitures, Chicago News
Flora Lazar

Christine Ferber's widely-used moniker, the queen of jams, hardly describes her influence on contemporary gastronomy, especially on the Chicago culinary scene.

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El Bulli Chicago-Style

Flora Lazar | Posted 09.25.2008 | Chicago

Read More: French Pastry, Nomi Restaurant, Ferran Adria, Chefs, Pastry, El Bulli, Albert Adria, Park Hyatt, Noma Restaurant, Molecular Gastronomy, Food, Chicago Food, Chicago Desserts, Chicago Chefs, Chicago Pastry Chefs, Chicago News
Flora Lazar

If you've tried unsuccessfully to get a reservation at Spain's legendary El Bulli restaurant, dubbed by list makers as the best restaurant in the world, you're probably not alone. Now, however, you can stay in Chicago and still get a great taste of desserts El Bulli style at Nomi.

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Remembering Food Revolutionary Abby Mandel

Flora Lazar | Posted 09.14.2008 | Chicago

Read More: Culinary, Chefs, Chicago, Cooking, Farmers Markets, Food, Sustainable Farming, Local Farmers, Bill Kurtis, Abby Mandel Dies, Abby Mandel, Green City Market, Tallgrass Beef, Chicago News
Flora Lazar

A chef and columnist who many culinary enthusiasts remember as a technological pioneer for her early embrace of the Cuisinart food processor took a technological step back when she founded the Green City Market ten years ago.

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Fab Food Added To Long List Of What Makes Portland Cool

New York Times | ERIC ASIMOV | Posted 03.28.2008 | Living

Read More: Chefs, Cooking With Greens, Portland, Living News

THEY come but they don't go. In the way New York drew artists in the '50s, this city at the confluence of the Willamette and Columbia Rivers seems to...

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