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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 March, 2011
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Charlie Trotter Walks His Own Road
Posted on 2011/03/31 | No CommentsSo, what did Charlie do to cool down? -
Stowell & Black: Veganopolis Cookbook
Posted on 2011/03/30 | No CommentsVegan recipes for when you have time to cook a special meal -
Tom Colicchio teaches Kate Winslet for Mildred Pierce
Posted on 2011/03/29 | No CommentsDoes Kate Winslet belong in the kitchen? -
Inagate: Ina Garten and Make-A-Wish
Posted on 2011/03/28 | 5 CommentsWill it become “Inagate” or blow over? Ina Garten repeatedly turned down the wish of a Make-A-Wish six-year old (Enzo by name) cancer patient to meet -– and now she... -
Showmanship: Chef Brown’s Sensorium
Posted on 2011/03/25 | No CommentsFood as Theater... -
Sonia Day: Incredible Edibles
Posted on 2011/03/24 | 2 CommentsNo green thumb? No problem. -
Judith Fertig: The Heartland
Posted on 2011/03/23 | 1 CommentMidwestern food beyond meat and potatoes -
Duff Goldman: Blue Bunny Ice Cream
Posted on 2011/03/22 | 1 CommentDuff Goldman ice cream - for kids? -
Jesus Nunez: Graffit
Posted on 2011/03/21 | No CommentsLast weekend, I explored the new Spanish restaurant in New York: Graffit. The story of how the chef came to New York was romantic and fun. Jesus Nunez owns and... -
Tribeca Film Festival: Jiro Dreams of Sushi
Posted on 2011/03/18 | No CommentsTaste of a sushi master -
St. Patrick’s Day: Gavan Murphy
Posted on 2011/03/17 | 1 CommentExpedition to Ballymaloe Cookery School -
Darien Gee: Friendship Bread
Posted on 2011/03/16 | 1 CommentCan fresh baked bread solve your problems? -
New York Times on Sam Talbot
Posted on 2011/03/15 | No CommentsTom Colicchio and Sam Talbot have a lot in common -
Elizabeth Andoh: Help Japan
Posted on 2011/03/14 | 1 CommentWhat are Japanese chefs doing in this disaster? -
Crisis in Dairyland – Apocalypse Cow
Posted on 2011/03/11 | No CommentsIs our milk supply in jeopardy? -
New York: La Petite Maison
Posted on 2011/03/10 | 1 CommentNice or New York? -
Gabrielle Hamilton: Blood, Bones & Butter
Posted on 2011/03/09 | No CommentsOn becoming a writer and a chef -
FACE Africa: Marcus Samuelsson
Posted on 2011/03/08 | No CommentsMarcus helps raise money for Liberian Water Projects -
Rubin Museum: Jacques Torres and David Linden
Posted on 2011/03/07 | 1 CommentThe science of pleasure of chocolate -
Spring Rolls
Posted on 2011/03/04 | No Comments"Made with love," says the producer... -
Meat Pie Fad: Pure Pasty
Posted on 2011/03/03 | 1 CommentPasties are the next big thing. -
Day of Honey: Annia Ciezadlo
Posted on 2011/03/02 | 1 CommentThis book sizzles with candor and passion -
CIA Leadership Awards Gala
Posted on 2011/03/01 | 1 CommentAward Season begins...
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