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What is a “Super Chef”?
Briefly: "A super chef is an empire-building celebrity chef."
Detailed: "A number of ingredients go into making Super Chefs. Their businesses reach geographically outside one city and beyond restaurants into other businesses. They are celebrated for their cooking talents and bedazzling, media-savvy ways. They manage large businesses, building brand names and personal wealth unheard of before among chefs. Their business empires are enduring."
Juliette Rossant: Super Chef
(New York: Free Press, 2004)(Excerpt in Fast Company)
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Archive for May, 2010
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Steven Raichlen’s Primal Grill
Posted on 2010/05/27 | No CommentsHe cooks with the flavors of the region he is working in - the wood, the spices, the ingredients. -
Steven Raichlen’s Planet Barbecue
Posted on 2010/05/26 | 1 CommentGet the scoop on BBQ from Azerbaijan to Portugal -
What’s Wrong with this Recipe? MRE Brownies
Posted on 2010/05/25 | 2 CommentsA recipe for bad brownies in 26-pages. -
Jacques Pepin at Columbia University
Posted on 2010/05/21 | No CommentsJacques's shares wisdom about life, in and out of the kitchen -
Calling Jamie Oliver: C-CAP
Posted on 2010/05/20 | 1 CommentWhy is C-CAP being scaled back when it works? -
Simon Hopkinson: The Vegetarian Option
Posted on 2010/05/19 | No CommentsBrilliant cookbook writer -
Top Chef University
Posted on 2010/05/18 | 2 CommentsWould you be ready to step into a restaurant armed with your Top Chef certificate? -
Susan Spicer’s Bayona: 20 Years
Posted on 2010/05/17 | 1 CommentHow to celebrate longevity... -
Djibril Bodian: Best Baguette Baker
Posted on 2010/05/14 | No CommentsSenegalese man makes best French baguette -
Bloomberg: Paris Burger Wars
Posted on 2010/05/13 | No Commentsthe burger craze spawned by the likes of Daniel Boulud's DB burger and other high luxe machinations, has crossed the Atlantic big time -
Victoria Wise: Sausage
Posted on 2010/05/12 | No CommentsFollow her lead and expand your mind and taste buds with Sausage -
Ruth’s Chris: Taxi Appreciation Day
Posted on 2010/05/11 | No CommentsSteering taxis -- and customers... -
Foie Gras War: Thomas Keller
Posted on 2010/05/10 | No CommentsThomas Keller could let his customers decide if they want foie gras or not, rather then a group of protesters. -
British PM Elections: All About Sausages
Posted on 2010/05/07 | No CommentsHow to grind out the meat... -
Elizabeth Laird: Pea Boy
Posted on 2010/05/06 | 1 CommentThe magic of vegetables -
Barbara Lazaroff: Wishes for a Mother’s Heart
Posted on 2010/05/05 | No CommentsIf you have run out of gift ideas for your Mother, and have already given a pile of cookbooks, try Barbara Lazaroff‘s Wishes for a Mother’s Heart (Wishes 2010). Written... -
James Beard Awards 2010: Batterberrys
Posted on 2010/05/05 | No CommentsMedia Makers, overlooked by Media -
Elvis on Vichyssoise and Old Goat
Posted on 2010/05/04 | No CommentsHollywood craziness invades food... -
Miralda: De Gustibus Non Disputandum
Posted on 2010/05/04 | No CommentsThe other half of the food revolution brought on by Ferran Adria and molecular gastronomy, is the boundary- breaking art of Antoni Miralda. From creating spaghetti installations in New York’s... -
Fergus Henderson at Ciudad
Posted on 2010/05/03 | No CommentsPork, pork, pork: from head to tail
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