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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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Guy Fieri’s New York Times Drubbing
Posted on 2012/11/19 | No CommentsCancel the reservation -
Jamie Oliver Magazine North America
Posted on 2012/11/15 | No CommentsWill there be more Jamie in the USA? -
Wolfgang Puck: The New Spago Beverly Hills
Posted on 2012/11/01 | No CommentsWhy does Wolfgang Puck keep expanding? -
90 Years of Vegemite
Posted on 2012/10/30 | No CommentsIf it hadn't been for U-boats, would the world have vegemite? -
Gout du Perche
Posted on 2012/10/09 | 1 CommentLocavore or just crazy about great French food? -
Tom Colicchio: Topping Rose House
Posted on 2012/07/09 | No CommentsSuper Chefs are opening hotels -
Family Circle Magazine’s Presidential Cookie Bake-Off
Posted on 2012/07/03 | No CommentsWhat can chocolate chips tell us about First Ladies? -
Giada De Laurentiis: Clairol Natural Instincts
Posted on 2012/06/04 | No CommentsGet Giada's look -
Todd English Closes Kingfish Hall
Posted on 2012/05/21 | No CommentsLearn to close down right -
Chicago Tribune: Black Chefs
Posted on 2012/03/27 | 3 CommentsChange is slow for African-American chefs -
Plagiarism: Anne Thorton’s Dessert First
Posted on 2012/02/20 | No CommentsWhat does originality mean on The Food Network? -
New York Times: Foie Gras Dinner at Animal
Posted on 2011/10/17 | No CommentsThe California ban goes into effect in 8 months -
Adweek on New York Times Restaurant Critic
Posted on 2011/09/26 | No CommentsWhy should ad men care about a restaurant critic? -
Gordon Ramsay and Playboy
Posted on 2011/09/23 | No CommentsDonkey-bonking, drugs -- and a bit on cooking -
Fast Company: 3-D Printers and Homaro Cantu
Posted on 2011/09/22 | No CommentsTransmorgification of food -
Wall Street Journal: Lunch Box
Posted on 2011/09/15 | No CommentsFill a need -
Sally Sampson’s ChopChop
Posted on 2011/09/15 | 3 CommentsA smart magazine for foodie kids - and non-foodie kids -
Food Magazines: Lucky Peach and EatingWell
Posted on 2011/06/28 | No CommentsWill journalists become chefs and chefs journalists? -
Miami Herald: Mango Gang
Posted on 2011/06/06 | 1 CommentDon't just look for the "new" -
Saveur: Norman Van Aken’s Inspiration
Posted on 2011/05/24 | No CommentsThe nature of inspiration -
Jamie Oliver and Better Homes & Gardens
Posted on 2011/05/03 | No CommentsMaking media allies -
Denver Post: Women Chefs
Posted on 2011/04/28 | 2 CommentsWhere is the progress? -
Todd English: Will Olives Re-Open?
Posted on 2011/04/04 | No CommentsFew chefs close their flagships -
New York Times on Sam Talbot
Posted on 2011/03/15 | No CommentsTom Colicchio and Sam Talbot have a lot in common -
The Guardian: Gender and Food
Posted on 2010/10/18 | 1 CommentDo restaurants serve men's dishes and women's dishes?
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