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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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Super Chef Archive
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Michel Richard: Sweet Magic
Posted on 2010/11/24 | 2 CommentsPart memoir, part cookbook -- totally yummy -
Holiday Gifts: Golden Star White Jasmine Sparkling Tea
Posted on 2010/11/23 | 1 CommentSparkling tea that goes with spiced food. -
Duff Goldman: After Ace of Cakes
Posted on 2010/11/22 | No CommentsCould Ace of Kids be next? -
Jamie Geller: Quick & Kosher
Posted on 2010/11/17 | No CommentsSamosa Latka, anyone? -
Los Angeles to Jamie Oliver: NO!
Posted on 2010/11/15 | No CommentsJamie Oliver has to find a new city willing to let him expose the poor eating habits of its citizens -
Aronson & Budhos: Sugar Changed the World
Posted on 2010/11/11 | 1 CommentMagic, Spice, Slavery, Freedom, Science - all in a good story about food -
James Peterson – Meat: A Kitchen Education
Posted on 2010/11/10 | 3 CommentsHoof and wing, Patterson teaches skills -
David Burke: Bowlmor Lanes
Posted on 2010/11/09 | 1 CommentAfter casinos, cruises, and baseball stadiums, try a bowling alley -
Sandra Lee: Andrew Cuomo’s First Girlfriend
Posted on 2010/11/04 | 1 CommentSemi-homemade on the governor's table? -
Rosetta Costantino: My Calabria
Posted on 2010/11/03 | 2 CommentsRustic, flavorful cooking from the toe of Italy -
Holiday Gifts: Johnston Country Hams
Posted on 2010/11/02 | 1 CommentOnce upon a time, only chefs could buy this ham... -
Interview with Cindy Hutson: Ortanique Cayman Islands
Posted on 2010/11/01 | 2 CommentsMy staff are my mentors - that is what keeps me going. -
Rene Redzepi: NOMA
Posted on 2010/10/27 | 2 CommentsIt is a book of Art, composed of ingredients that happen to be edible -
Holiday Gifts: High Plains Bison
Posted on 2010/10/26 | 1 CommentWhat is more American - Turkey or Bison? -
Winter Break: Cayman Cookout
Posted on 2010/10/25 | 2 CommentsFrigid outside? Cook out in the Caymans...! -
CBS: Mark Bitterman on Salt
Posted on 2010/10/22 | No CommentsVery old -- and very new... -
Lidia Bastianich: Nonna Tell Me A Story
Posted on 2010/10/21 | 1 CommentCelebrate Christmas with Lidia -
Jamie’s America
Posted on 2010/10/20 | No CommentsPart fan book, part travelogue, part cookbook -
Chicago Cutlery: Play with Your Cheese
Posted on 2010/10/19 | No CommentsCheese is tastier then Legos -
The Guardian: Gender and Food
Posted on 2010/10/18 | 1 CommentDo restaurants serve men's dishes and women's dishes? -
Wall Street Journal notes Moon ‘N Doggie
Posted on 2010/10/15 | No CommentsWatch WSJers wobble through to find Rick Moonen's tuna-fished hot dog -
Laurent Tourondel: Fresh from the Market
Posted on 2010/10/14 | No CommentsSophisticated seasonal cooking -- for the home crowd -
Mark Bitterman: Salted
Posted on 2010/10/13 | 3 CommentsA passionate, important book about salt -
Columbus Day Weekend: Wellfleet’s OysterFest
Posted on 2010/10/12 | No CommentsHow fast can you shuck' em? -
Jamie Oliver: I am Nikon
Posted on 2010/10/11 | No CommentsLearn to photograph while you cook
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