Chef Patrick Clark
Chefs

Chef Patrick Clark

As a good friend of his said; “Patrick was different to other kids. While his peers spent their allowances on movies and baseball cards, he saved his cash to get hold of cream cheese. By the age of nine he was determined to make the perfect cheesecake.” He was turned on to cooking by his […]

Chef Eric Ripert In The Kitchen
Chefs

Eric Ripert

Image courtesy of Eric Ripert on Twitter. When Gilbert Le Coze, Le Bernardin’s 48 year-old chef, died suddenly from a heart attack Eric Ripert, the restaurant’s 29 year-old Executive Chef was asked to step up. In the world of four-star restaurants, Ripert insists that the show must go on, and food service stops for nothing, […]

Chef Jean George Vongerichten
Chefs

Jean-Georges Vongerichten

Image courtesy of Jean-Georges Vongerichten Chef Jean-Georges Vongerichten This is the story of the birth of the herb-infused oil, a story that dates back to the days before herb oils were a cliche: mass-produced, and sold at Williams-Sonoma in every mall across the country. Ten years ago, the lightest sauce one could hope for in high-style […]

Suzanna Foo
Chefs

Susanna Foo

Susanna Foo Bio Susanna Foo Chinese New Year festivities, celebrating the Year of the Ox, begin February 7th, 1997. Recalling her memories of childhood New Year celebrations in Northern China and Taiwan, Susanna Foo, James Beard award-winning cookbook author and owner of the outstanding Susanna Foo Chinese restaurant in Philadelphia, says: “Whatever their celestial sign, […]

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 Nobuyuki Matsuhisa
Chefs

Chef Nobuyuki Matsuhisa

Nobuyuki Matsuhisa Nobuyuki Matsuhisa was fluent in sushi by twenty, having learned the art from a string of internships at some of Tokyo’s best sushi bars. But Matsuhisa dreamed of seeing the world, and of being able to experiment with food away from the immovable traditions of Japanese cuisine. He first left Japan for Peru, […]

Chef Larry Forgione
Chefs

Larry Forgione

Chef Larry Forgione Twenty years ago, when iceberg lettuce abounded in American produce sections and romaine was still somewhat of an elusive delicacy, our country’s chefs were taking their cues from Europe, and discovering what Larry Forgione instinctively knew all along: that regional, seasonal farm-fresh food tasted better than the pre-fab, “polyester food” being sold […]

Chef David Burke
Chefs

David Burke

Image courtesy of: David Burke/Facebook Chef David Burke Perhaps the reason Chef David Burke is so uninhibited in the kitchen at the Park Avenue Cafe in NYC, able to be completely innovative and even wacky with his dishes and their presentation, is because, as he says, “I didn’t grow up eating that kind of food.” […]

Chef Daniel Boulud
Chefs

Daniel Boulud

Image By DinexGroup Chef Daniel Boulud When Daniel Boulud began working as Executive Chef at Manhattan’s Le Cirque in 1986, the restaurant was much more famous for its glittering society than it was for its rather uninspired cuisine. Within the very first year of his tenure, Boulud turned that around, capturing that coveted New York […]

Marie-Antoine Carême
Chefs

Marie-Antoine Carême

There’s Nothing New Under the Sun…. “…Whilst still in his teens, working as a pâtissier with Bailly, he (Carême, 1784-1833) came to associate confectionery with architecture, and spent much time studying and copying prints of classical architecture in order to reproduce them in the kitchen as elaborate set pieces or pièces montées. The architectural style […]