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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 September, 2010
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I Feel Better with a Frog in My Throat
Posted on 2010/09/30 | 1 CommentWhy does dirt work? -
The Turkish Cookbook
Posted on 2010/09/30 | No CommentsBig country... lots of good food! -
Michael Symon: Food Feuds
Posted on 2010/09/28 | No CommentsSome feuds are better kept fiesty -
Museum of American History: Food for Tomorrow
Posted on 2010/09/27 | 1 CommentFuture food, starting tomorrow -
Diva: l’Arte de la Baguette
Posted on 2010/09/24 | 2 CommentsMovement. Space. Emptiness... -
Lunch Line: Battle for Child Nutrition
Posted on 2010/09/23 | 4 CommentsPresenting the issues in the National School Lunch Program -
Quinoa 365 by Patricia Green and Carolyn Hemming
Posted on 2010/09/22 | 3 CommentsGood science brief with less-than-creative proxies -
Jamie Oliver in Dubai
Posted on 2010/09/21 | 4 CommentsBuddy Bear Maurice and Dubai -
Last Days of Ciudad: Mary Sue Milliken & Susan Feniger
Posted on 2010/09/20 | No CommentsGoodbye, fair Ciudad -- and hello, Border Grill in Downtown LA -
Holy Kitchens
Posted on 2010/09/17 | No CommentsWhat is a Sikh holy kitchen like? -
Menzel & D’Aluisio: What I Eat
Posted on 2010/09/16 | No CommentsThis is not so much a childrens book, as a book to share with children -
Fany Gerson: My Sweet Mexico
Posted on 2010/09/15 | 2 CommentsAztec, Spanish, and Arab influences... -
Iconoclasts: Jean-Georges Vogerichten & Hugh Jackman
Posted on 2010/09/14 | No CommentsSuave actor makes everything look so easy - and so does the chef -
Celebrate Mexico: The Bicentennial and the Centennial
Posted on 2010/09/13 | No Comments200 years of independence... -
Jane Hornby Cooks Lamb
Posted on 2010/09/10 | No CommentsSee Jane cook -
Louisiana Seafood: Chefs Cook for St. Bernard’s Parish
Posted on 2010/09/09 | No CommentsHow do you convince chefs to cook Gulf Coast Seafood? -
Jane Hornby: What To Cook & How To Cook It
Posted on 2010/09/08 | 1 CommentClear Text + Stunning Photos = Inspiration -
Joe Randall’s 10th Anniversary Series
Posted on 2010/09/07 | No CommentsSouthern cuisine, made by masters, all month long -
Jamie Oliver’s Food Revolution: Los Angeles
Posted on 2010/09/06 | 6 CommentsSecond season, here we come!... -
Given Enough Time: Monterey Bay Aquarium
Posted on 2010/09/03 | No CommentsJohn Cleese explains the environment--John Cleese style -
Cris Comerford: Chicago Chef of the Year Award
Posted on 2010/09/02 | 1 CommentChef Cris joins Rick Bayless as awardee by March of Dimes -
Jon Bonnell: Fine Texas Cuisine
Posted on 2010/09/01 | No CommentsShare the passion for wild game
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