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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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Restaurant-Based Archive
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Chris Mortenson: La Condesa Napa
Posted on 2013/04/29 | No CommentsWork for a Celebrity Chef? Definitely! -
Tom Douglas: Dahlia Bakery Cookbook
Posted on 2013/04/17 | No CommentsThis Spring is all about coconut pie and rice pudding -
National Gallery: Cathal Armstrong, and Pre-Raphaelites
Posted on 2013/02/19 | No CommentsHearty British fare at the National Gallery -
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? -
Chefs for Obama Part II
Posted on 2012/10/22 | No Comments13 reasons to support the president's reelection -
Bravo: Top Chef Kitchen
Posted on 2012/10/08 | No CommentsUp Close with Top Chefs and their food -
Documentary: Three Stars
Posted on 2012/08/27 | No CommentsThe meaning of Three Michelin Stars -
Top Chef: The Cruise
Posted on 2012/08/21 | No CommentsHob knob with chef'testants and 1,957 others -
ABC: Time Machine Chefs
Posted on 2012/08/16 | 1 CommentDr. Who in the kitchen -
Heston Blumenthal & Simon Hulstone ‘s Height Cuisine
Posted on 2012/07/30 | No CommentsStart your Olympic experience onboard -
Orlando Amaro: Peach Month at Station 4
Posted on 2012/07/24 | No CommentsChef Orlando Amaro of Station 4 restaurant in Washington DC is celebrating peaches. Why not? No better reason then they are in season, local, and delicious. August is National Peach... -
Rock Harper: The James Beard Boot Camp for Policy & Change
Posted on 2012/07/23 | No CommentsThe James Beard Foundation is helping teach chefs to be better advocates. -
Ted Allen: Chefs and Champagne New York
Posted on 2012/07/12 | 1 CommentHobnob in the Hamptons -
Tom Colicchio: Topping Rose House
Posted on 2012/07/09 | No CommentsSuper Chefs are opening hotels -
Alain Ducasse: Qatar
Posted on 2012/06/28 | No CommentsWhy keep spreading globally? -
Todd English: Chile Olive Oil
Posted on 2012/06/25 | No CommentsCan Chile sell olive oil with sex appeal? -
Daniel Johnnes: Twitter Wine Auctions
Posted on 2012/06/19 | 1 CommentDaniel Johnnes is eWine -
Paula Deen Foods
Posted on 2012/06/18 | No CommentsPaula Deen in your grocery store -
Susan Spicer: Restore the Gulf
Posted on 2012/04/02 | No CommentsWho does not like Gulf of Mexico seafood? -
Chicago Tribune: Black Chefs
Posted on 2012/03/27 | 3 CommentsChange is slow for African-American chefs -
Cathal Armstrong: St. Patrick’s Day Grand Marshall
Posted on 2012/03/15 | No CommentsJoin the parade! -
Jody Adams’s Rialto: Annual Women’s Luncheon
Posted on 2012/02/27 | No CommentsMaking Rialto the center of intellectual life -
Michel Richard: Revel in Atlantic City
Posted on 2012/02/16 | No CommentsExpansion without a TV show
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