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Thursday, July 9th, 2009
Maurice Delechelleretiredtaped at Croissant d'Or, New Orleans LA Maurice Delechelle is hardly the best-known chef in New Orleans. Yet his pastries have delighted thousands of diners since he came to New Orleans in 1972 and inspired dozens of chefs from around the world to take the meal’s sweet course more seriously. A practitioner of the [...]
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Tags: Cooking Art, Croissant, executive chef, Farming Family, Food Business, French Art, French Pastry, French Quarter, Guadaloupe, La Marquise, Lifelong Pursuit, Loire Valley, Pastries, Patisseries, Plimsoll Club, Quality Ingredients, Sweet Course, Sweet Tooth, Work History, Zealot
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Saturday, June 27th, 2009
Wally Joe KC’s Restaurant, Cleveland MS http://www.kcsrestaurant.com Wally Joe´s culinary career started in his family´s restaurant in Mississippi. By the time he completed his teenage years, he´d learned the basics of cooking at his parents´ stoves and decided to pursue a dual degree in banking and finance at the University of Maryland. During college Wally [...]
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Tags: Banking And Finance, Clarion Ledger, Cleveland Ms, Culinary Career, Degree In Banking And Finance, Dual Degree, Ethnic Cookbooks, Food Arts, James Beard House, New Experience, Obsessive Quest, Organic Vegetables, Quality Ingredients, Restaurant Business, Star Rating, Stoves, Teenage Years, Usa Today, Vegetable Purees, Wally Wally
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Monday, June 22nd, 2009
Jack Laurenzo and Mary Laurenzo SantosNinfa'sHouston TXhttp://www.mamaninfas.com It’s a story in the Horatio Alger tradition. From a taco stand in the barrio of Houston, Ninfa Laurenzo, a widow with five children, created a chain of highly respected, even revered, Southwestern restaurants. And now her children carry on in her absence, maintaining the reputation she built. [...]
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Tags: Artful Presentation, Barrio, Caramel, Colorful Manner, Custard, Doing The Dishes, Dominick, Fajitas, Family Heritage, Flour Tortillas, Great Chefs, Harlingen Texas, Horatio Alger, Mexican Food, Ninfa, Quality Ingredients, Serapes, Strong Point, Television Crew, Tex Mex
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Monday, June 22nd, 2009
Jack Laurenzo and Mary Laurenzo SantosNinfa'sHouston TXhttp://www.mamaninfas.com It’s a story in the Horatio Alger tradition. From a taco stand in the barrio of Houston, Ninfa Laurenzo, a widow with five children, created a chain of highly respected, even revered, Southwestern restaurants. And now her children carry on in her absence, maintaining the reputation she built. [...]
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Tags: Artful Presentation, Barrio, Caramel, Colorful Manner, Custard, Doing The Dishes, Dominick, Fajitas, Family Heritage, Flour Tortillas, Great Chefs, Harlingen Texas, Horatio Alger, Mexican Food, Ninfa, Quality Ingredients, Serapes, Strong Point, Television Crew, Tex Mex
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Saturday, May 26th, 2012
Pappadeaux research and development chef David Jarvis, a veteran of the culinary industry, continually updates Pappadeaux’s menu to bring seasonal, reasonably priced food to the Chicago area. Jarvis uses only top quality ingredients to …
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Tags: Celebrity Chefs, Chef David, Chicago Area, Culinary Industry, David Jarvis, Great Chefs, Louisiana Style, Pappadeaux Seafood Kitchen, Prid, Quality Ingredients, Research And Development, Top Quality, Veteran
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Saturday, May 26th, 2012
Recipient of the James Beard Best Chef: Pacific NW award in 2001, Culinary Director Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Boulot was honored by the …
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Tags: Celebrity Chefs, Culinary Director, Game, Great Chefs, Heathman Restaurant, Highest Quality, Honore, James Beard, Pacific Nw, Philippe Boulot, Producers, Quality Ingredients, Recipient, San Francisco, Vintners
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Saturday, May 26th, 2012
Recipient of the James Beard Best Chef: Pacific NW award in 2001, Philippe Boulot partners with the region’s select growers, producers and vintners to find the highest quality ingredients. Boulot was honored by the Academie Culinaire de …
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Tags: Academie Culinaire, Celebrity Chefs, Food Press, Great Chefs, Heathman Restaurant, Highest Quality, James Beard, Pacific Nw, Philippe Boulot, Producers, Quality Ingredients, Recipient, Turkey Time, Vintners
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Saturday, May 26th, 2012
Chef Cimarustis greatest influences were Le Cirque’s Chefs Sottah Khunn and Sylvain Portay. Their reverence for quality ingredients and refined technique can be seen in his menu of Providence. His stint at Le Cirque led Chef Cimarusti …
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Tags: Chefs, Le Cirque, Providence Los Angeles, Quality Ingredients, Refined Technique, Reverence, Stint, Sylvain
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Saturday, May 26th, 2012
Anyhow, I think Gastro is excellent. The restaurant could do with a little work on the lighting, atmosphere etc but the food is amazing. They’re obviously using really good quality ingredients and It’s great to be getting what you pay for. The chef is a bit of a fitty but shush, I here he has a girlfriend! ” …. Click to rant! Casey Taylor says..“ The coffee… at Gastro’s is the best this side of Seattle. I should know… it’s where I’m from. Rgrds, Noel” …
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Tags: Atmosphere, Casey, Coffee, Fitty, Girlfriend, Lighting, Noel, Quality Ingredients, Seattle
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Saturday, May 26th, 2012
Anyhow, I think Gastro is excellent. The restaurant could do with a little work on the lighting, atmosphere etc but the food is amazing. They’re obviously using really good quality ingredients and It’s great to be getting what you pay for. The chef is a bit of a fitty but shush, I here he has a girlfriend! ” …. Click to rant! Casey Taylor says..“ The coffee… at Gastro’s is the best this side of Seattle. I should know… it’s where I’m from. Rgrds, Noel” …
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Tags: Atmosphere, Casey, Coffee, Fitty, Girlfriend, Lighting, Noel, Quality Ingredients, Seattle
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