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Monday, November 9th, 2009
Executive chef George Morrone’s assignment as head chef at Redwood Park in the Transamerica Pyramid is treated as if he were an athlete being traded to another team. “Morrone heads to the pyramid” a San Francisco Chronicle headline …
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Tags: Athlete, Bergeron, Celebrity Chef, Celebrity Chefs, Circumstance, Dining In San Francisco, executive chef, Food Scene, Great Chefs, Head Chef, Jeremiah Tower, Luminaries, Meteor Shower, Morrone, Pomp, Pretense, Redwood Park, Restaurateurs, San Francisco, San Francisco Chronicle, Stature, Transamerica Pyramid, Vic
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Wednesday, January 25th, 2012
Service, like the food, defines perfection without pretense for Chef Philippe Boulot who, before he was lured back to Portland by both his pastry chef wife Susan, a Portland native, and his mania for fly-fishing, worked both service and …
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Tags: Background, Boulot, Chocolate Sauce, Esquire Magazine, Fly, Fly Fishing, French Techniques, pastry chef, Philippe Boulot, Portland Native, Pretense, Seasonal Ingredients, Sweet Chocolate, Vanilla Ice, Vanilla Ice Cream, Warm Chocolate Cake, Wife Susan
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Wednesday, January 25th, 2012
She cut through the pretense and inaccessibility of French food and techniques with her cookbooks (the famous Mastering the Art of French Cooking, among many others) and her endearing television show: The French Chef. … Ripert for his efforts in French cuisine in America at Le Bernardin, Paul Bocuse for bringing the already-worshiped French culinary world to the next level with his impact on new French cuisine and the Bocuse d’Or–the chef Olympics. 3) Lidia Bastianich …
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Tags: Bastianich, Chef Ripert, Cookbooks, Culinary World, French Chef, French Cuisine, French Food, Icons, Le Bernardin, Mastering The Art Of French Cooking, Next Level, Olympics, Paul Bocuse, Pretense, Television
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Wednesday, January 25th, 2012
Service, like the food, defines perfection without pretense for Chef Philippe Boulot who, before he was lured back to Portland by both his pastry chef wife Susan, a Portland native, and his mania for fly-fishing, worked both service and …
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Tags: Background, Boulot, Chocolate Sauce, Culture History, Esquire Magazine, Fly, Fly Fishing, French Techniques, pastry chef, Philippe Boulot, Portland Native, Pretense, Seasonal Ingredients, Sweet Chocolate, Vanilla Ice, Vanilla Ice Cream, Warm Chocolate Cake, Wife Susan
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Wednesday, January 25th, 2012
… terrible of modern French cooking” and “one of the most celebrated chefs on the planet,” Jean Georges Vongerichten seems to know when to lay off the pretense. After all, the “most important part is pleasing people,” says the chef. …
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Tags: Celebrated Chefs, French Cooking, Jean Georges Vongerichten, Pretense, Scales, Tufts
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Wednesday, January 25th, 2012
This is Lisl Wagner-Bacher she’s the chef at Landhaus Bacher. We were all blown away. Why? Look at her. Does she look like a Michelin Star chef? No fancy white jacket, no name embroidered on her anywhere. Are you kidding me? …
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Tags: Blown Away, Lisl, Michelin, Michelin Star, Pretense, Star Chef, Wagner
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