These days, it’s rare that I get to read a book that will keep me up at night because I just can’t put it down, not because I need to finish it to construct an argument around it for a presentation or my dissertation. Jonathan Dixon’s Beaten, Seared, and Sauced: On Becoming a Chef at [...]
Archive for the ‘Chefs’ Category
Beaten, Seared, and Sauced
Posted in Chefs, CIA, events, tagged books, CIA, culinary careers, culinary event, Jonathan Dixon on May 18, 2011 | Leave a Comment »
What to Say About Modernist Cuisine
Posted in Chefs, cooking techniques, Resources, writings, tagged cookbooks, Modernist Cuisine, Resources on March 16, 2011 | Leave a Comment »
I wrote an article about Modernist Cuisine: The Art and Science of Cooking, an interview with Nathan Myhrvold, and a profile of co-author Maxime Bilet for the ICE newsletter. I’ll post some of that when it comes out, but this is more of a stream-of-consciousness post to try and understand why it was so hard [...]
For Grant Achatz, Focus is on Emotions, Interactions
Posted in Chefs, events, tagged Alinea, books, Grant Achatz, inspiration, memoir on March 8, 2011 | 1 Comment »
“Being creative as a chef is not mimicking what you see in Tokyo or Bangkok,” said Grant Achatz, the chef-owner of Alinea in Chicago, at the Institute of Culinary Education last night. “It’s being inspired by that. It’s reactions to influences, whether those are reading a book, walking down the street, or looking up something [...]
Heston Blumenthal and Sous Vide
Posted in Chefs, kitchen tools, Resources, tagged Heston Blumenthal, Resources, sous vide, SousVide Supreme on October 23, 2009 | Leave a Comment »
Today, I got to hear Heston Blumenthal talk about a new piece of equipment that will allow people to cook food sous vide at home. He consulted on the development of SousVide Supreme, created by Drs. Michael and Mary Dan Eades. I arrived late because I was attending a talk by Jurgen Habermas and Charles [...]
When a Chef Gets Famous – The Atlantic Food Channel
Posted in Chefs on July 14, 2009 | Leave a Comment »
When a Chef Gets Famous – The Atlantic Food Channel Shared via AddThis
