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Tuesday, June 30th, 2009
Kevin Rathbun Rathbun’s/Kevin Rathbun Steak, Atlanta GA taped at Nava, Atlanta http://www.rathbunsrestaurant.com Exciting food that is beyond the expected: This is how critics describe Kevin Rathbun´s cooking. It´s the kind of food he has spent his career learning how to create. His previous position as executive chef at Baby Routh in Dallas let Rathbun bring [...]
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Tags: American Food, Amp, Apprenticeship, Atlanta Ga, Auberge, Best Restaurants, Brave New World, Brennan Family, Dirona Award, executive chef, flavors, Helm, Hospitality, Kansas City, Kevin Rathbun Steak, Mimi Sheraton, Missouri Birth, Nava Atlanta, Seven Years, Southwest
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Tuesday, June 30th, 2009
Gary Mennie Taurus, Atlanta GA taped at Canoe, Atlanta GA http://www.taurusrestaurant.com Gary Mennie, executive chef at Gerry Klaskala´s Canoe, has worked with some of the most innovative chefs in America on his way to wearing the toque. He worked for two years at the Ritz-Carlton Buckhead´s award-winning The Dining Room as saucier for renowned chef [...]
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Tags: Apprenticeship, Atlanta Ga, Buckhead Section, Canoe, Culinary Institute Of America, executive chef, French Master, Granite Springs New York, Great Chefs, Gunther, Jean Francois, Master Chef, Mennie, Orangerie, Renowned Chef, Ribera, Ritz Carlton Buckhead, Spago, Taurus, Wolfgang Puck
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Tuesday, June 30th, 2009
George Morrone Boca Steak and Seafood, Novato CA taped at Aqua, San Francisco http://www.bocasteak.com From the day he opened Aqua with Michael Mina, chef George Morrone garnered applause. Michael Bauer of the San Francisco Chronicle weighed in with four stars; the city´s mayor chose the restaurant for his wedding reception. Aqua, which was devoted to [...]
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Tags: American Style, Apprenticeship, Campton Place Hotel, Charlie Palmer, Classical Training, Culinary Institute Of America, executive chef, Fifth Floor, Four Stars, Hotel Bel Air, Hotel Palomar, Marin County, Michael Bauer, Michael Mina, Morrone, Neighborhood Bakery, Novato Ca, San Francisco Chronicle, Tartare, Wedding Reception
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Tuesday, June 30th, 2009
Frank Brigtsen Brigtsen’s http://www.brigtsens.com In the beginning, there was Chef Paul. And for Frank Brigtsen, as for several other Louisiana chefs who trained with Paul Prudhomme, that association would prove both an asset and a liability through the early years of their careers, when they were inevitably known as Prudhomme´s proteges. Brigtsen was the first [...]
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Tags: Apprenticeship, Brennan Family, Bustle, Chef Paul, Chefs, Cookbooks, Culinary Skills, Encouragement, executive chef, French Quarter, James Beard Awards, Louisiana State University, Louisiana State University In Baton Rouge, Mecca, Mississippi River, New Orleans, Paul Prudhomme, Proteges, Redfish, Shingle
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Thursday, June 25th, 2009
Christian Bind Fakkelgaarden Restaurant Kollund, Denmark http://www.fakkelgaarden.dk Remembering, Christian Bind says that cooking has always been his grandest passion. In his family´s home in France he watched his mother at the stove as she juggled pots and pans to make several dishes for lunch as well as dinner every day. His father took care of [...]
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Tags: Alain Chapel, Apprenticeship, Bind, Charles Barrier, Chefs, Family Vineyards, Flensburg, Joel Robuchon, Michelin, Michelin Star, Military Service, Native France, Pigeons, Pots And Pans, Rabbits, Short Stay, Smoker, Teamwork, Troisgros, Wine Production
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Tuesday, June 23rd, 2009
Alain Laurent Malliouhana Resort Anguilla http://www.lhw.com Alain Laurent discovered his penchant for cooking early in his life, and went to France´s School of Countryside Tourism to develop his talents. His first apprenticeship, when he was 16, was with Master Chef Louis Le Roy. Laurent was then recommended to La Bonne Auberge by Le Roy, where [...]
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Tags: Alain Laurent, Anguilla, Apprenticeship, Chef Louis, Countryside Tourism, Dishes, La Bonne Auberge, Le Roy, Lhw, Malliouhana Resort, Master Chef, Michel Rostang, Michelin, Penchant, Restaurateur, Talents
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Monday, June 22nd, 2009
Andre Soltner Master Chef, Dean of Classic Studies The French Culinary Institute taped at Lutece, New York http://www.frenchculinary.com When Lutece first opened its doors in 1961, its owner made sure that the prices were high, and that people who lacked the proper social polish were turned away. He believed that there was a certain mystique [...]
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Tags: Affectation, Andre Soltner, Apprenticeship, Business Students, Cachet, Chef Dean, Cornell University, Fellow Chefs, Five Stars, French Culinary Institute, French Food, Gault Millau, Lutece New York, Master Chef, Mobil Travel Guide, Mystique, new york times, Star Ratings, Top Notch, University Business
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Saturday, May 26th, 2012
“I did an apprenticeship with Alan Zeman,” one of Tucson’s early top chefs. “I worked with him at El Conquistador and at Anthony’s. I opened Fuego.” There, she started making the daily bread, and as time progressed, she learned other …
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Tags: 1970s, Apprenticeship, Baking, Blue Willow, Celebrity Chefs, Chefs, Daily Bread, El Conquistador, Fraire, Great Chefs, Kingfisher, La Baguette Bakery, pastry chef, Prince Road, Private Dining Room, Restaurants, Scientist, Tiny Gem, Tucson Weekly, Tucsonweekly, Yum, Zeman
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Saturday, May 26th, 2012
In Ralph Brennan’s New Orleans Seafood Cookbook, Mr. Brennan equally credits Executive Vice President Charlee Williamson and Executive Chef Haley Bitterman (née Gabel) of the Ralph Brennan Restaurant Group with moving the cookbook …
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Tags: Apprenticeship, Blog, Blogspot, C Source, Celebrity Chefs, executive chef, Executive Vice, Gabel, Graduation, Great Chefs, Maras, Mr Brennan, New Orleans Seafood Cookbook, Orleans Seafood, Ralph Brennan, Restaurant Group, Vice President
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Saturday, May 26th, 2012
Chef Michel LeBorgne Master Chef Michel LeBorgne, NECI’s first chef, began his NECI teaching career with just six students! A native of France, Chef Michel began his apprenticeship at the age of 14, working in several renowned European …
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Tags: Apprenticeship, Celebrity Chefs, Great Chefs, Master Chef, Neci, Recipe For Success, Teaching Career, Web News, Wordpress
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