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Friday, November 20th, 2009
An entre is presented by Kevin Rathbun, executive chef at Baby Routh in Dallas. He began his career with Bradley Ogden in Kansas City then joined the brennan family at commanders palace in New Orleans as a sous chef. Running his own show now, he’s adapted to … IN THE TEN YEARS SINCE OWNERS LINDA AND TED FONDULAS HAVE OPENED HEMINGWAY’S, IT HAS ATTRACTED NATIONAL RECOGNITION AND A NUMBER OF AWARDS. THIS TIME TED MAN’S THE RANGE FOR A SIGNATURE DISH, PHEASANT AND POLENTA. …
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Tags: Amp, Brennan Family, Career, Celebrity Chefs, Commanders Palace, executive chef, Great Chefs, Hemingway, Kansas City, Kevin Rathbun, National Recognition, New Orleans, Pheasant, Polenta, Running, Salmon, Seafood Recipes, Signature Dish, Sous Chef, Sun Dried Tomato, Sun Dried Tomato Pesto, Time Ted
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Thursday, July 9th, 2009
Tory McPhailCommander's PalaceNew Orleans LAhttp://www.commanderspalace.com Describing Executive Chef Tory McPhail on the Commander’s Palace site, the writer wonderfully notes that he has “big clogs to fill.” Tory McPhail is the latest outstanding chef to preside at the legendary Commander’s Palace restaurant in New Orleans’ gracious Garden District. Preceding him in the kitchen have been Gerard [...]
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Tags: Brennan Family, Celebrated Restaurants, Commanderspalace, Emeril Lagasse, executive chef, Farm Animals, Ferndale Washington, Freshness, Garde Manger, High School Guidance Counselor, James Beard Foundation, Legendary Restaurant, Mcphail, Palm Beach, Paul Prudhomme, Restaurant Kitchen, School Guidance Counselor, Sister Restaurant, Star Chef, Tory Tory
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Thursday, July 9th, 2009
Thomas KovacsPike Street Cafe, Sheraton SeattleSeattle WA Thomas Kovacs was born in Zrenjanin, Yugoslavia, and attended grammar and high school in Budapest, Hungary. He speaks Hungarian, German, Spanish, Russian, English, and a little Japanese for good measure. In the course of his career, he’s used them all. Kovacs trained in Budapest and worked at the [...]
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Tags: Bohemian Club, Brennan Family, Budapest Hungary, Castle Lodge, Culinary Awards, Culinary Competitions, Fairmont Hotel, Frozen Food Company, Gellert Hotel, Guatemala City Guatemala, Hotel Atlantic Hamburg, Hotel Eden, Hotel Frankfurt, Hotel Gellert, Little Rock Arkansas, Mid Seventies, Poultry Company, Rustler Lodge, Sheraton Seattle, Working In Texas
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Thursday, July 9th, 2009
Robert Brucetaped atPalace CafeNew Orleans LA Born and raised in New Orleans, Robert Bruce decided to become a chef when he was 14, when he began working at an old Creole restaurant. Working summers and after school, Bruce went on to gain invaluable experience working under celebrated Christian’s Restaurant chef Roland Huet, who was featured [...]
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Tags: Associate Of Science Degree, Bachelor Of Science, Brennan Family, Chef Emeril Lagasse, Creole Restaurant, Culinary Arts, Emeril Lagasse, executive chef, Florida International University, Great Chefs Of New Orleans, Huet, Invaluable Experience, Ivy Award, John Mariani, Mentor, New Orleans Magazine, Old Creole, Restaurant Chef, Rsquo, Wales University
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Thursday, July 9th, 2009
taped atGerard’s DowntownNew Orleans LA A California native, Lisa Anderson graduated with a degree in Hotel and Restaurant Management from California Polytechnical Institute in Pomona, then studied at the Culinary Institute of America. While at the CIA, she visited New Orleans, working for her externship requirements at Mr. B’s Bistro, one of the celebrated group [...]
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Tags: Bayona, Brennan Family, Cafe Sbisa, California Native, California Polytechnical Institute, Celebrated Group, Cia Program, Culinary Institute Of America, Dessert Menu, James Beard, Line Cook, Lisa Anderson, Maras, Pacific Rim, pastry chef, Ristorante Bacco, Rsquo, Seasonal Availability, Seasonal Ingredients, Susan Spicer
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Tuesday, June 30th, 2009
James Leeming Dick and Jenny’s, New Orleans taped at Dickie Brennan’s Steak House New Orleans LA http://www.dickandjennys.com James Dean Leeming was named for his father´s favorite movie star. Growing up, he lived in Managua, Nicaragua, son of a New Orleans-born diplomat and a Nicaraguan mother. His parents´ love of good food and his first-hand experience [...]
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Tags: Brennan Family, Creole Cooking, Creole Style, Culinary Traditions, Dickie Brennan, Emeril Lagasse, executive chef, Gus Martin, Hand Experience, James Beard House, James Dean, Kitchen Manager, Leeming, Managua Nicaragua, Mexico City, Natural Choice, Renowned Commander, Steak House, Studying Architecture, Tutelage
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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
John Currence City Grocery Oxford MS City Grocery was born out of the frustration of its co-owners, John Currence and Palmer Adams. When a search of Oxford, Mississippi, yielded no restaurant offering the fine flavors and subtle sophistication they yearned for, they decided to open one themselves. So these two YUNOs — young urban New [...]
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Tags: Brennan Family, Chapel Hill North Carolina, Chef Job, Co Owner, Currence, Deep South, executive sous chef, flavors, French Techniques, Hurricane Katrina, Italian Restaurant, Learning Management, New Orleaneans, Oxford Mississippi, Oxford Ms, Private Ownership, Selman, South American Cuisine, Subtle Sophistication, Tutelage
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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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