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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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Restaurants Archive
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Cathal Armstrong’s Society Fair
Posted on 2012/01/31 | 1 CommentFinally, a food emporium for the DC area -
Michael Symon: Eat at the Airport
Posted on 2012/01/09 | No CommentsAirports lure chefs -
Holiday Gift: Fig & Olive – Extra Virginity and Olive Oil Gifts
Posted on 2011/12/14 | No CommentsHoliday Gift: first learn about olive oil then buy the good stuff -
Giovanna Huyke: Mio
Posted on 2011/12/13 | No CommentsPuerto Rican fun after holiday shopping -
Nobu Goes to Riyadh
Posted on 2011/11/29 | No CommentsSaudis love sushi -
Chef Jean-Louis Palladin Tribute Dinner by Michel Richard
Posted on 2011/11/08 | 1 CommentJean-Louis was at the forefront of finding the freshest, local ingredients in America. -
Halloween: Cathal Armstrong
Posted on 2011/10/27 | No CommentsRestaurant hop on Halloween -
National Food Day: Border Grill
Posted on 2011/10/23 | No CommentsCelebrate National Food Day -
Silver Spoon Award for Mary Sue Milliken & Susan Feniger
Posted on 2011/09/27 | No CommentsCelebrate at their Day of the Dead cooking class -
Protecting the Salmon in Bristol Bay
Posted on 2011/09/21 | 1 CommentDine for Bristol Bay -
Thomas Keller’s Harrods Pop-Up
Posted on 2011/08/08 | 1 CommentStart of a new trend -
After The Help: Bayou Bakery
Posted on 2011/07/29 | 1 CommentA feast after the film -
Norman Van Aken at Miami Culinary Institute
Posted on 2011/07/25 | No CommentsMake a better culinary program -
Jose Andres: America Eats
Posted on 2011/05/17 | No CommentsInto America's stomach -
Foie Gras and Flowers at L’Abbaye Nouvelle
Posted on 2011/04/26 | 1 CommentSpring Break! -
Emeril Lagasse: The Originals
Posted on 2011/04/25 | 1 CommentPlan for next century -
Sensorium: Sneak Preview
Posted on 2011/04/11 | 2 CommentsExperiencing "Cloud 9"... -
James Beard Foundation: Pop-up
Posted on 2011/04/05 | No CommentsDid the James Beard Foundation invent the Pop-up? -
Todd English: Will Olives Re-Open?
Posted on 2011/04/04 | No CommentsFew chefs close their flagships -
Showmanship: Chef Brown’s Sensorium
Posted on 2011/03/25 | No CommentsFood as Theater... -
New York: La Petite Maison
Posted on 2011/03/10 | 1 CommentNice or New York? -
Meat Pie Fad: Pure Pasty
Posted on 2011/03/03 | 1 CommentPasties are the next big thing. -
Lidia Bastianich: Bring the Kids
Posted on 2011/01/24 | 1 CommentKids welcome -
Richard Sandoval: Special Diet Menus at Zengo
Posted on 2011/01/13 | 1 CommentSpecial menus for different diets -
New Year Dining: SD26
Posted on 2011/01/11 | 1 CommentOne of the best deals in New York City
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