The Michelin Guide
Articles

The Michelin Guide: Stars

The Michelin Guide awards restaurants between one and three stars, and they are coveted. Getting one, or one more, can create a legend; losing one can result in significant heartbreak. The Guide itself says that “certain establishments deserve to be brought to your attention” because of the quality of the cuisine served. Since the Michelin […]

Claude Troisgros
Chefs

Claude Troisgros

It never occurred to a young Claude Troisgros to question what he would be when he grew up. Cooking was in his blood. For three generations, the Troisgros family has provided France with some of its most innovative, most daring, and most renown chefs. Claude Troisgros’ grandfather Jean-Baptiste created an uproar in culinary circles when […]

Chef Hierarchy
Articles

Chef Hierarchy

One upon a time, a customer simply had to eat what the Chef was cooking that day in any given restaurant. That all changed with the introduction of the Brigade System by¬†Georges Auguste Escoffier. His experience as a French Army Chef led him to develop the Brigade system of chef hierarchy. This way he was […]

Italian Cuisine
World

Italian Cuisine

Italian Cooking Long before Italy became the nation we now see, she was divided into constantly warring city-states which shared few cultural traditions and no spoken language. The Italy we know today was formed in 1861. The Italian we hear was not commonly spoken by a majority of the population until after World War II, […]

Cinnamon
Ingredients

Cinnamon

Cinnamon, the inner bark of a tropical evergreen tree, was used by wealthy Romans as perfume and others as an aphrodisiac. During the rainy season, when the bark is pliable, it is harvested for cinnamon production. As the bark dries, it forms long quills that are either cut into sticks or ground into powder. Two […]