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Spicy Asian influences on Bay Area fried chicken
Wednesday, September 21st, 2011By Janny Hu I have a confession that might sound familiar: I loved Kentucky Fried Chicken as a kid. Finger-lickin’ goodness aside, it was usually the first meal we’d have when my father visited from Paraguay, where he was stationed as a diplomat. So, over time, I came to associate KFC with some TLC. That’s [...]
At the Chef’s Table: Latest kitchen tools pointless without mastering basics
Monday, September 19th, 2011By Chris Curren I grew up fascinated with food and cooking. This seems strange now, looking back; no one in my family worked in the industry. My father did a short stint as a dishwasher and short-order cook at Howard Johnson’s while he was in graduate school, but as far as careers in the culinary [...]
Sous-vide cooking gives chefs an option
Thursday, September 8th, 2011By Thomas Keller, Special to the Los Angeles Times September 8, 2011 Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of most home cooks. But if you have heavy-duty [...]
Jim Smith, executive chef at Alabama governor’s mansion, wins seafood cook-off
Wednesday, August 10th, 2011New Orleans – With a dish titled “Late Summer Alabama Bounty,” Chef Jim Smith took the title at the 8th annual Great American Seafood Cook-off in New Orleans this past weekend. Chef John Folse and Kevin Roberts hosted the competition that featured 14 chefs who created dishes which best represented their home state. To read [...]
Chef’s Keen On Home Cooking
Thursday, August 4th, 2011After working in the restaurant industry for the last 23 years, Great Chef Keith Griffin is setting his sights in a different culinary direction. Chef Griffin is trading the formal restaurant setting for informal personalized home cooked meals for his private clientele. “I’ve always loved cooking and I enjoy it. Restaurants really take you away [...]
The Democratisation of Dining
Monday, August 1st, 2011There is a global shift towards the democratisation of eating out. I refer not only to socio-economic conditions, but to a trend that spans all classes and has more to do with our increasing awareness of food and how we choose to eat. The way we dine has changed and continues to evolve due in [...]
NY Cooks for Tohoku
Wednesday, June 22nd, 2011NY Cooks for Tohoku Goodwill Lunch by NY Chefs in Kamaishi, Japan July 3, 2011 On Sunday July 3rd a group of internationally renowned New York chefs led by Daniel Boulud will travel to the region of Tohoku Japan to prepare a lunch for 1,000 people in the city of Kamaishi, one of the areas [...]
‘It’s a young person’s game’
Thursday, June 16th, 2011Before culinary television Chef Martin Blunos was highly regarded as one of the best chefs of Britain. After spending time cooking in Switzerland and as chef of a Greek yacht, Blunos decided to open his own restaurant, Lettonie. Not soon after did his Modern European food start to attract customers from miles away. The reason [...]
100 Best Dishes: No. 45 – Banana Praline French Toast from the Hurricane Cafe
Tuesday, April 26th, 2011By Jan Norris, On this end of the county, small spots like Juno Beach’s Hurricane Cafe that serve three squares a day are peppered all over. What sets this one apart, aside from the breezy ambiance, is a chef with chops — Scott Philip – running it all. Named as one of the Great Chefs [...]
Jose Gutierrez Named Chef of the Year award from the Maîtres Cuisiniers de France
Friday, March 25th, 2011The 2011 Maîtres Cuisiniers de France Chef of the Year is Executive Chef Jose Gutierrez. He will be taking the toque from Michel Richard who Gutierrez says is “in my opinion the greatest chef in the United States right now.” The former Great Chef star will hold onto the Silver Toque at the River Oaks [...]
