Cookwork Perspective: The James Beard Awards are the closest thing to the culinary Oscars in the United States. Did the winners surprise you? What award do you aspire to win?
2012 James Beard Awards: The Big Winners
NEW YORK — Compost, "crack" and something called cereal milk – unlikely ingredients that have propelled Christina Tosi to the head of her culinary class.
The protege and dessert maven of uber chef-of-the-moment David Chang was named rising...
Cookwork Perspective: Music can keep a kitchen in sync. See how it inspires some New York chefs.
Who’s Rocking to the Music? That’s the Chef
THINGS can get frantic at Recette. It’s one of those tiny West Village spots where the kitchen and the dining room rub up against each other like passengers in a packed subway car. But even in the pandemonium of a dinner rush, even with orders and questions pouring in from...
Cookwork Perspective: See what top chef Hubert Keller is obsessing about. Let us know what you're doing and what's caught your attention this year.
Top Chef Top 10: Hubert Keller
He's a Top Chef MVP: a judge on Top Chef and Just Desserts and a Masters contestant. The owner of Fleur de Lys in San Francisco and Las Vegas is also a DJ and a Lady Gaga fan. He tells F&W's Kate Krader about 10...
Cookwork Perspective: We'll be featuring articles on a variety of chefs over the next few months. Have one you think we should feature? Just let us know.
GRILLED FOR A MINUTE: SCOTT CONANT
Born and raised in Waterbury, Connecticut, Scott Conant began taking cooking classes at age 11 and graduated from the CIA in 1992. After 15 years in top New York restaurants including San Domenico, Il Toscanaccio, L’Impero and Alto, he opened Scarpetta, the...
Cookwork Perspective: Food & wine magazine has named its Best New Chefs for 2012. See the path that has led each of them to this honor.
Erik Anderson and Josh Habiger
Exciting, approachable cooking with a Southern accent. Says Anderson, “If you get gorgeous grass-fed meat and destroy it, what good is farm-to-table?”
Danny Grant
Crafting subtle and sophisticated flavor combinations. “Some people get so hung up on the way things look,...
Cookwork Perspective: To many, goal setting is the absolute first step in achieving business success. Entrepreneur and celebrity chef Susan Feniger has some insights on how to achieve your goals. Read below for more details.
10 Insights from Entrepreneur and Celebrity Chef Susan Feniger
After reimagining Mexican cuisine with her Border Grill restaurants in Southern California and Las Vegas and competing on Bravo's Top Chef Masters, chef Susan Feniger says she's always thinking of new...
When it comes to seafood, there’s no doubt that freshness counts big time. In fact freshness is consistently rated as one of the most important qualities that customers look for when buying or ordering seafood.
That’s where PEI mussels lead the freshness pack: these shiny blue bivalves are alive right up until the moment they are cooked and just minutes before being served.
http://www.discovermussels.com/videos/chefs.html
Freshness is just one of many reasons mussels...
In this Article:
Mad About Mussels
Mussels Primer
Mussels 101
Win a New Mussel Pot
Top 10 Reasons to Serve PEI Mussels
Mad About Mussels with Chef Gordon Bailey
Streaming and Broth use
While the versatile blue cultured mussel can be prepared in many was, streaming is simple and traditional. Chef Gordon Baily reviews the key steps for mussel perfection every time. Mussel broth is a wonderful by-product of streaming. Learn how to creatively...
Cookwork Perspective: His restaurant won an industry award for two consecutive years. All eyes are now on Chef Michael Caines. Does he have the potential to be the next legendary chef?
Britain's best chef? His name is Michael Caines...
In the 25 years since he won student of the year at Exeter Catering College, Michael Caines has quietly collected two Michelin stars, an MBE and numerous other plaudits. Greater public recognition surely awaits now, after his...
Cookwork Perspective: We don't expect that the salary of an Executive Chef in a stand-alone restaurant will be anywhere near Guy Fieri's salary. Read on our featured article to see who's the most successful chefs in America.
America's Most Successful Chefs
How much money do chefs make? According to Nation's Restaurant News, the leading U.S. food-service trade magazine, the average annual salary for an executive chef at a stand-alone restaurant in 2010 was $71,063. All...
Loading
