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Hi all. As you may of seen, this is not my first post, but after trawling the site for the last few days & not finding a specific section to say hello, I thought I would do it here. Hope this is ...
Nadine Levy Redzepi is an enthusiastic home cook, a mother of three daughters, and has spent most of her adult life working with her husband René Redzepi, chef-patron of the multi-award-winning res...
About 7 years ago we had a great meal at a cafe/restaurant in upstate New York. It was named for it’s female owner and chef. It wasn’t a fancy place, just a really cute place with good food. It was...
Yes it is expensive but the service and bar menu vary fairly priced are awesome. I over heard a manager say that they are doing a "Viewing Party" for a local chef that is on Chopped Foodnetwork in...
To continue celebrating 20 years of Chowhound, we’re hosting Cal Peternell on the 23rd edition of Table Talk. Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting f...
Why cookbooks can actually be money-losers for chefs courted by publishing houses. A pretty interesting look into the sausage factory of cookbook-writing economics, and who's responsible for paying...
Hello! I'm having a hard time choosing which of these pastry schools to apply to, considering both are pretty good. I've heard positive and negative things about both schools, which is making it to...
Any updates on 5200 Restaurant at Heritage House in Little River? Star chef Maegan Loring started as executive chef at the beginning of the year. The sample menus on the resort's own site and on op...
Anyone remember Chef Chandler? In the eighties he held reign during dinner hours at Tim's Tavern in the South End. Later, he moved his operation around the corner on Dartmouth Street. Has anyone...
Some of you may be familiar with my "world-famous" chef pronunciation guide over at gentlemangourmand.com. I just got back from the BU food stylists and photographers conference, and have decided ...
We're excited to host Fuchsia Dunlop on our twelfth episode of Table Talk. Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Land of Fish and Rice: ...
We're excited to host Sohui Kim on our eleventh episode of Table Talk. Chef Sohui Kim was born in Seoul, Korea and lived there until the age of ten. She grew up in a house where food was of the...
We're delighted to host Lidia Bastianich on our tenth episode of Table Talk. Lidia is the chef/owner of four acclaimed New York City restaurants – Felidia, Becco, Esca and Del Posto, as well as...
I was wondering, does a chef have to like eating anything? When does personal preference make you not open-minded enough as a chef? Or does a chef not have to like everything, just be will to try ...
For those of you who had his cooking at Debu Saha's Biryani House, he is no longer cooking there. The new guys kept the the Biryani House monicker, but obviously could not use his name. Sad, Sad...
Any news on Racha Bassoul? Has she disappeared? Does she work in a kitchen? In a traiteur? Is she a secret agent working for the canadian special services? I was looking for something else and r...
Welcome to our sixth Table Talk episode! In this occasion, we're delighted to host Nicole Plue, Director of Pastry Arts at San Francisco Cooking School. A James Beard Award winner for Outstandin...
Just curious to those who has experience with commercial food processors in their kitchens. Can it replace the work of a dicing/slicing/julienning/cutting prep work of a line cook? Obviously, a...
Hey there. Wondering if anyone remembers an article from Eater New York: It had a graphic of a web, showing many famous chefs in the center (Colicchio, Dufresne, Chang, Keller), and then their so...
Sam was such a great guy.