Chefs

Subtle is not a word one would use to describe the menu at Lespinasse, Gray Kunz’s four-star restaurant in the St. Regis Hotel. With its seemingly flagrant use of Asian, Middle Eastern, and Indian ingredients (white beans, mung bean, pink lentil and spiced leek emulsion) and bizarre sounding juxtapositions (like watermelon and tomato fondue), outlandish […]

The relationship between form and content is one that artists working in every medium must come to terms with, and cooking is no exception. Alfred Portale, once a jewelry designer, now an American uber-chef, completely revolutionized modern food presentation when he built a lettuce salad that literally towered above the rest. With each verdant leaf […]

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 […]