Chefs

Looking for something to do tonight that will benefit charity and wreak havok on your diet? Check out the 11th annual Chefs in Shorts BBQ that's going on tonight. You gotta indulge a little sometimes otherwise you'll go crazy (that's why after three consecutive nights of salads, I went to Popeye's last night and got some fried chicken - delicious)Please join us as great chefs from around the cit

I caught a repeat of Martha today. I never watch her, but she had a truly star studded line-up of Italian chefs.Each chef was wonderful. All the recipes AND videos are on her website. Here are few notes from the show:Mario made Spaghetti with Green Olive Sauce. He added pasta water at different stages, which he used to cool down the pan a bit and also to build up the sauce to coat the pasta. He te

More than 50 of Australia’s top chefs have united to protest the introduction of genetically modified (GM) food crops to their country. GM canola crops were recently planted for the first time in New South Wales and Victoria after the two states let their bans on genetically engineered food crops expire. Local celebrity chefs, including Neil Perry and Kylie Kwong, have signed on to the GM Free C

Job Location : London,United Kingdom, Gujarat DA7 8QH Job Status : Full-Time Experience : 1-2 yearsHard Work ,experience. Salary : $3500 Job Description : Hotel Embassy,London. Our client, Hotel Embassy, is a global Hotel of Class,a five star Hotel of the 21st Century . This Hotel is incorporated in the Europe. We are willing to employ the services f Chefs,typist/Secretaries,,receptionist,W

One extremely and instantaneously identifiable uniform is the chef’s uniform. The distinct chef's toque or hat, checkered trousers and double breasted jacket are with no trouble recognized and with the latest fame of celeb TV chefs; their identity has been pushed even further. One most discrete way of identifying the chefs is by the [...]

I was looking for spices and came across SOS Chefs SOS Chefs on-line. It's pretty out of the way but on a nice day, I couldn't resist exploring. The place has just a tad more decor than a warehouse and you wouldn't know what they were selling from the outside. Yet, as soon as I entered, I got all excited, standing on tippy toes to see the tops of each shelf, sniffing around, much like my dog at Pe

Gordon Ramsay has blasted chefs that use out-of-season fruit and veg — and insists they should be fined for doing so. The “Hell’s Kitchen” star has even confronted British Prime Minister Gordon Brown about the issue, which he claims is “spiraling out of control”. He says, “Fruit and veg should be seasonal. Chefs should be fined if [...]

The next time you're throwing a little get-together in the Los Angeles area, consider hiring the services of Hottie Chefs, a group of Le Cordon Bleu trained hotties who will cater a gourmet experience for up to 50 people. They'll customize their menu depending on the type of event you're throwing. Sample menu items include: pan seared herbed mini lamb chops, oven roasted sea bass with lemon butter, and filet mignon with cabernet reduction. Sounds delicious. Oh, and did we mention the chefs are hot. To book an event, go to HottieChefs.com.

In Entertainment What Celeb ChefsAren't Telling You Giada's Recipes Won't Work at Home,Nigella's Not a Pro: Best-Kept Secrets Jen Aniston Cuddling in a BikiniHer New Beau Is Covered in Tattoos Losing It & Loving It'Idol' Reject Breaks Down SobbingBrangelina's Baby Pockets $4.1M Next

The Best of Gastronomic Cuisine at the Chateau of Versailles The Dinner of the Chefs  It’s a truly rare occasion when sixteen of the world’s most respected and gifted “Grands Cuisiniers” come together to cook under one roof. And when the roof happens to be Le Grand Trianon in the magical Château de Versailles, in France, [...]

KitchenAid Artisan 5-Quart Stand Mixer KSM150PS $299.99Now is the time to shop at Chefs Catalog for the best gifts for Mother's Day! Treat Mom to something amazing like the KitchenAid Artisan 5-Quart Stand Mixer or a beautiful Wusthof Gourmet Block Set; you'll find the finest Mother's Day gifts at Chefs for all Mom's kitchen needs! Check out the shipping dates for Mother's Day, banners, and top gifts for Mom below! advertising

This is pretty much a classic concept, where you got to move the chefs using arrow keys. Make him run and jump to collect fruits and points to enable to proceed to the next level. Not really very challenging, I admit. But it's distracting and addictive.Other InformationAfter payment is made, you will receive an email with the download link within 24 hours. Please follow instructions to download your software. Please contact us if you need any assistance.Product Price: $5Product Code: SGM040

LEFKAS BOTTARGA LANÇA ROTEIRO GASTRONÔMICO INTERNACIONAL COM CHEFS DA ALTA GASTRONOMIA A Lefkas Bottarga, empresa familiar que segue a tradição secular da produção de Bottarga DiMuggine Lefkas -derivada do peixe mugil brasiliensis no Brasil- e comercializa a iguaria no País e exterior, lança um Roteiro Gastronômico Internacional com renomados chefs da alta gastronomia. A proposta é

Oh, dahlings, Ms. Place loves to commune with nature like anyone else, but frankly, it's been a few more years than I dare count since I took 8th grade science class and discussed the dietary habits of carnivores and herbivores. Indeed, my knowledge from those days in the last century might have been tainted by a few commercial considerations, though it must be supposed that lions really have nothing to do with running a food chain.First the quickfire challenge. How droll! Shopping for only 5 ingredients in a market and forgetting to bring an item home. I do that all the time! Mark won this challenge with a nice old-fashioned sirloin steak. My daddy would be proud of him. Andrew won with a glacier that really resembled a chunk of frozen margarita served as a blob.As for the elimination cha

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Maybe, maybe not. In an article appearing in today’s Belfast Telegraph journalist Michael Booth warns us not to follow recipes or listen to celebrity chefs. His assertion is that “recipes don’t work”. His credentials? A year of cooking school. What’s he selling? A book that has recipes in it. By his own admission before Michael went to cooking [...]

Over the past eight years, Bumrungrad International has showcased some of Thailand’s best restaurants through its Great Chefs programme. For 2008, Bumrungrad International, in cooperation with the Royal Project Foundation, launched “Gourmets of the Garden”, a special promotion. Participating chefs have been asked to design menus featuring healthy vegetables from The Royal Project Foundation in northern Thailand, source of the famous “The Royal Project” brand. These vegetables are nutritious and hygienic. They receive special care to retain their fresh flavor from farm to kitchen. Under the Great Chefs programme, each restaurant works with hospital’s kitchen to design or adapt a healthy menu, which is then featured for a month. The special menu

If you've been reading my blog, you know I'm a huge fan of allrecipes.com, this huge on-line database of recipes. It's a great site where users rate the recipes so you know if a recipe works before you make it.For the first time, I saw a page on the site where they highlight their most wanted recipes. Here's your chance to help another cook out. For example, someone requested Hunan style meals. This is understandable as there is a shortage of real Chinese recipes out there. So, please share!

Domaine Pierre Usseglio, Chateauneuf-du-Pape Blanc 2005 Peachy. A mix of 70% Grenache Blanc, 25% Clairette and 5% Bourboulenc. Soft and round but still refreshing, with a hint of almonds in a lovely golden color. Just full-bodied enough. Domaine de la Charbonniere Chateauneuf-du-Pape Rouge, Cuvee Mourre de Perdrix 2004 Holiness Indeed. 70% Grenache and 15% each of Syrah and Mourvedre, this wine from a single vineyard brings forth raspberry, pepper and spice with a perfect balance. Gorgeous color. $38-45 Domaine Paul Pernot Puligny, Montrachet 2005 Mr. Clean. Crisp, fresh Chardonnay with aromas of peach and flowers, a citrus-y flavor with that hard-to-describe but recognizable minerality. Volker Eisele Cabernet Sauvignon Family Estate 2004 Fool me once, shame on you. Fool me twice...? This wine of almost 15% alcohol is cleverly disguised and never gives you that hot sensation. I picked it off the list - and glad I did - based solely on what I know about Volker

I was contacted last week by a Chef’s For Humanity, an organization founded by Cat Cora (you might know her from Iron Chef America). The goal of the group is to gather culinary professionals and educations to fight hunger around the world. I think it’s a great group of people to push fighting world hunger, and I like that it’s outside of the political world, just a group of people trying to do what they think it right. I’m hoping to become a ‘Blogger For Humanity’; I think the blogosphere is a great place to raise awareness of what’s going on in the world. No, I don’t think just blogging about hunger is going to fix the problem. There are political issues with this topic that even the best meaning chefs won’t solve. However, there are also a lot of issues that can be lessened, and having a group that’s not part of a government is a great step toward that, I think. So how can you get involved? Here’s a press release

A través de El Aderezzo (http://www.eladerezo.com/), he conocido un nuevo site para niños con inclinaciones culinarias. Se trata de Mini-chefs (http://eu.mini-chefs.eu/index_en.html), una web de cocina y comida saludable para niños, gracias a la colaboración entre la Comisión Europea y Euro-Toques International (http://www.euro-toques.org/)(una asociación de chefs a nivel europeo). En el...

Annie Leibovitz meets Heat in this award-winning photographer’s stunning celebration of world-famous chefs and their final meals. Chefs have been playing the “My Last Supper” game among themselves for decades, if not centuries, but it had always been kept within the profession until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world’s famous chefs to let her in on this insider’s game and tell her what their final meals would be. My Last Supper showcases their fascinating answers alongside stunning Vanity Fair–style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits—gorgeous, intimate, and playful—are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book. With My Last Supper, Dunea found a way into the typically harried, hidden minds

With a few minutes to spare, a brief walk, along part of Embankment, via Trafalgar Square, across the Mall, through St. James Park, across the Mall again at Buckingham Palace to Green Park before arriving at The Park Lane Hotel.To say that the colour/color of the trees was stunning is understating the matter, but what made it more interesting was all the people walking through the parks dressed in their suits/smart work cloths going to work, an interesting contrast to the parks at other times.The top image shows Embankment from the walkway across the Thames near Embankment Underground Station with Big Ben and the Houses of Parliament on the skyline (in the middle). The sun had just risen over the buildings on the opposite side of the river and gave the trees an even more red/orange hue than normal.The next image is just outside St. James Park (to the right) and while doing some quick sketches I'd hoped for a nice group of people to come along. They never did, just single people off t

We've all seen Vegiforms and how much fun they can be in the veggie patch. But it seems that a few chefs - with a little too much time on their hands - have come up with their own creations. The real charm is that until these vegetables came in from the garden they were just your average caspicums, pak choy and cauliflowers. It boggles the mind what dinner might look like tonight, doesn't it?

When I was a kid, going to the airport was about a cool as it got. I would glue myself to the window so that I could watch planes take off, landing, and luggage being loaded… and while I did know early one it was better to eat before going to the airport than to risk the food on the plane, one of the coolest pieces of equipment was the food truck. For those of you may have taken the time recently to notice, you’ll notice that LSG Sky Chefs has become one of the most consistent logos found in the food industry, and so I was happy to see the following article entitled LSG Sky Chefs expands in China with Partnerships in Kunming and Lanzhou. With China’s air traffic increasing at a torrid pace, I guess it should come as no surprise that LSG would see China as a potential, if not massive market… and lord knows airline food here needs help as well. Where I hope this investment gets interesting though is that Kunming and Lanzhou have some of the most flavorful food

Quatre chirurgiens discutent de leur profession dans une salle de repos à l'hôpital. Le premier chirurgien commence : " J'aime avoir des comptables sur ma table d'opération. Lorsque vous les ouvrez, tout est numéroté correctement à l'intérieur... " dit le premier. "Ouais, mais vous devriez voir les électriciens ! Tout est codé en couleur à l'intérieur, impossible de se tromper! " ajoute le deuxième. "Moi, je pense vraiment que les bibliothécaires sont les meilleurs....Tout est classé par ordre alphabétique à l'intérieur " réplique le troisième. Le dernier chirurgien prend la parole : " Les plus faciles à opérer sont les chefs. Il n'y a pas de coeur, pas de cerveau, pas de couilles, en plus, la tête et le trou du cul sont interchangeables ! " (pub) Blogueur ou Webmaster ? Utilisez Feedisland pour vos flux RSS !

You can vote for more than one chef.Who Will Be The Final Two?Can't get enough of Top Chef these last few weeks? In addition to the usual suspects of Amuse Biatch, Blogging Top Chef, and Top Chef: They Cook, We Dish, have you hopped over to Blog by Cosmo Marius and Eric Three Thousand. Their takes on last week are especially enlightening.

Vegetarian - what does this mean? To all those chefs and restaurant owners, vegetarian is derived from Vegetables. This does not mean you can add chicken, beef, lamb or fish or bi-product. No living animal is not in the Vegetable food group the last time I checked! I’m sick of being asked or having restaurants assume that having fish of any sort, such as anchovies, maldive fish, shrimp or oyster sauce means a dish is vegetarian. The last time I checked, they all were still living creatures of some sort and are not derived from Vegetables! The same goes for bacon…umm yeah that is pig. Pig is not a vegetable! What about gelatine…again, that is pig, it’s cartilage from the pig’s knee! Not a vegetable! Animal rennet in cheese? Rennet is from the stomach of a cow….not derived from vegetables! Stock derived from animals are also not from vegetables! So the next time you class something vegetarian, think about whether it’s purely vegetarian or

Kevin CostnerActor/Producer/Director"I like my sweets, and when I tasted Chefs Diet™ freshly baked snacks I felt I was doing the best possible thing for myself.... so I usually had two!" Lesli Kayemmy- Best Supporting actress"Chefs Diet™ makes it simple to eat healthy and stay in tip top shape when shooting on set" Ivanka TrumpReal Estate Development"Working long hours makes it difficult to allocate the time and effort necessary to prepare nutritious meals. Chefs Diet™ affords me the opportunity to maintain a healthy and balanced diet while on the go."Jenny McCarthyActress"My sister and I both liked having meals delivered."Laila AliProfessional Boxer"Chefs Diet™ delivers a knockout punch"Marcus SchenkenbergInternational Supermodel"The demand of being one of the top male models in the world is not an easy job. The Chefs Diet™ program helps me to look and feel my best."Loni Anderson Actress"Thanks Chefs Diet™ for giving me better food choices when I am on the set."Chefs Diet

Kevin CostnerActor/Producer/Director"I like my sweets, and when I tasted Chefs Diet™ freshly baked snacks I felt I was doing the best possible thing for myself.... so I usually had two!" Lesli Kayemmy- Best Supporting actress"Chefs Diet™ makes it simple to eat healthy and stay in tip top shape when shooting on set" Ivanka TrumpReal Estate Development"Working long hours makes it difficult to allocate the time and effort necessary to prepare nutritious meals. Chefs Diet™ affords me the opportunity to maintain a healthy and balanced diet while on the go."Jenny McCarthyActress"My sister and I both liked having meals delivered."Laila AliProfessional Boxer"Chefs Diet™ delivers a knockout punch"Marcus SchenkenbergInternational Supermodel"The demand of being one of the top male models in the world is not an easy job. The Chefs Diet™ program helps me to look and feel my best."Loni Anderson Actress"Thanks Chefs Diet™ for giving me better food choices when I am on the set."Chefs Diet

Today I want to just do a follow-up on yesterday's post (Cookie Cutter Celebrity Chefs), in which I discussed the wayward aspirations of many of the culinary school graduates who are seeking careers in the current climate of "celebrity chefdom."I located an December 2006 article on the MSNBC site that presents further evidence of what I was talking about.  Titled Chef School Enrollments Are Up But Jobs Are Scare, it sheds light on the dark side of chasing the dream of becoming a celebrity chef.  Here's a taste:Read More...

While trolling around the web this morning I came across an article on the DailyFreeman.com site which announced that the Culinary Institute of America (otherwise known as CIA) has launched a series of popcasts featuring former students who are (suprise, suprise) Celebrity Chefs!The article explains that "The initial celebrity podcast - an internet audio file - is a 15-minute interview with Cat Cora, executive chef at Bon Appètit magazine and the first female Iron Chef on the popular Food Network program.  'Insight from the Inside' aims to give aspiring culinarians information about what it takes to become successful in the food service industry. The show is part of the ongoing series of podcasts from The Culinary Institute of America."  Read More....

Ice Cream Chefs offers you chewy ice cream, similar to the Cream & Fudge Ice Cream in Bangkok, a texture I've yet to come across in Singapore.Imagine your ice cream on a iced-cooled marble slab, flattened and mixed in with your toppings of choice, ranging anything from Tim Tams to Oreos to childhood favourite cookies, like this:A regular at $3.10 a cupJeremy Wee, the guy behindIce Cream Chefs shows us how the ice cream are made and served:The end product:Jeremy was also very kind to let us try a new fruit drink, Fuze, on the house! We had the Peach Mango, which was obviously tasty enough considering it still tasted good even after eating sweet ice creamFrom Left to Right: Jeremy Wee, Me, Another Staff (Sorry I forgot his name)The store isn't big, in fact, its small - just 3 tables. But decor is pretty pleasing overall.Ice Cream Chefs is located right next to St Patrick's school, near the park connector at its side:520 East Coast Road #01-06 (Ocean Park)Tel: 64466355Beside St. Patri

This collection of Favorites from Home Bistro includes 2 Lobster Bisques with Bread Bowls, 2 Blackened Chicken Breast in Champagne Sauce Dinners, 2 Roasted Rack of Lamb with Garlic Sauce Dinners, 2 Poached Salmon Fillet in Sweet Red Pepper Sauce Dinners and 2 Eggplant Red Pepper & Mozzarella Ravioli with Vodka Sauce Dinners. Buy from Home Bistro

Sushi chefs claim that a European Union health and safety directive about freezing fish would ruin the quality of their food. I think there will always be a fight between health inspectors and raw fish makers… Sushi chefs who train for years to become sushi masters, will argue that freezing and then defrosting the fish can ruin the quality, especially the texture of popular breeds such as salmon, mackerel and whitefish. Health Safety Agencies are more concerned with that people accidentally get sick from eating infected, raw fish. (more…)

I’ve been having so much fun with this blog that I’ve decided it’s time to share some of the pleasure in writing about food. Send me a few hundred words telling a food history story and you could win a great prize. I’m not talking wider food history here: I want family stories. They can be serious or funny or sad. With each story I want at least one recipe. Gillian’s Food History blog is hosting a contest, asking you to submit some great family recipes. The prize pack? 1st Prize A set of 6 serviettes and 6 placemats ABC Delicious Magazine - Issue 25 March 2004 ABC Delicious Magazine - Issue 22 November 2003 2nd Prize Set of non-stick kitchen implements Super Food Ideas - Issue 60 June 2005 Super Food Ideas - Issue 45 February 2004 3rd Prize Australian Gourmet Traveller 1 Apron (choice of 4 colours) ENTER TODAY! Click here to read the complete details and rules.

By Keith Londrie There are a number of specializations you can go into as a chef. There are no rules that say you have to be the executive or sous chef, chronically loaded down with an incredible amount of responsibility. If you are one of those creative cooks who’d rather be a little lower down the ladder but deal with a lot less stress, you can still keep your finger in the pie (so to speak) with one of the following culinary cooking specialties: Saucier - As might be expected, the saucier is the sauce specialist. As a saucier, you create all the sauces and those dishes that are cooked in sauces. Making from scratch stocks, soups, classic and contemporary sauces, accompaniments, and foods paired with all these are all considered part of your job. Sauces are an essential component in much cooking, so sauciers must be very well educated when it comes to the possible mixtures and combinations of ingredients that compose a fine sauce. Garde Manger The garde manger creates all th

     "Say, who the heck was that James Beard guy anyway?"  James Beard was the first person to proselytize about American food in a way that assured us Americans that we indeed had our own unique food identitiy and food traditions.Beard, born in Portland, Oregon on May 5, 1903, moved to New York City in 1937 t0 pursue a career as an actor and singer.  After finding few work opportunities in the theater world, Beard opened a catering outfit called "Hors D'Oeuvre, Inc." Beard's catering company was so successful that it led to the publication of his first book, Hors D'Oeuvre and Canapes (1940).  He quickly followed this with another unique title, Cooking it Outdoors (1941).  After the War, Beard published seven more books between 1945 and 1955.  He also became media savy, appearing regularly on television's first cooking show,  I Love To Cook, on NBC.  Beard soon became a regular fixture on othe

© 2006, All Rights Reserved When most people talk about becoming a chef, it is assumed their goal is to attain the title of Executive Chef. However, there are many specialty chef positions available to those who have the proper culinary arts training. by Mike Churchill If you dream of becoming a professional chef, take a few moments to look over the list below. While small restaurants might not offer all the positions listed, you’ll likely find them in many larger restaurants in popular cities such as San Francisco or Miami. Culinary school instructors advise building your skills in the various specialties in order to move up in position and responsibility. Line/Station Chef - An entry-level position for those just out of cooking school, a Line or Station Chef (also called a Line Cook) prepares one type of food. Vegetable Chef/Cook, Fry Chef/Cook and Grill Chef/Cook are commonly known titles. There are normally several line chefs at each restaurant. Garde Manger Chef - The Gar

By Josh Stone We will explore the fruit varieties of the world which are far removed from the usual fare. For the bold, the creative, or the daring gourmand… Hautbois - Or “musk strawberry” to we common folk. Musk strawberries grow wild in forests in and around Central Europe, Scandinavia, and Russia. The gourmet community has held it in esteem for decades for its intense aroma and flavor which is comparable to a mixture of regular strawberry, raspberry and pineapple. Since it’s a variety of the strawberries you’d normally find, it has about the same appearance and spring-season you’d expect for strawberries. Jaboticaba - This is just the Brazilian version of grapes. The fruit has a purple-to-black skin and a sweet white meat. The main novelty is the plant - somehow, these things grow on a tree whose blossoms spring directly from the trunk, and the fruit bears directly at the top of the trunk where the branches form. Picture a regular tree weari

By Josh Stone The Industrialized world is obsessed with diets, and yet has the raging sweet tooth of a child. Everybody wants non-fattening food that tastes fat. And so here we are in the industrial age, working our laboratories round-the-clock to come up with a way to have the taste without the calories. This has given us a host of sort-of, one-off-from, and flat-out substitute sugars. The bewildering variety of them needn’t drive you to shudders - here we present you with a sanity guide: First, to dispel a myth, while sugars do indeed lead to a wide waistline, there is no conclusive evidence that actual sugars cause hyperactivity in children or diabetes. These are chronic diseases that you’re either prone since birth to get or aren’t - no matter if you eat nothing but sugar or eschew it zealously. And all sugars are carbohydrates and contain four calories per gram. If it says ’sugar’ on the label, this rule applies. The aspect we refer to as ’sw

By Josh Stone Ah, the everyday fruits at the English-speaking table: apple, orange, banana. Tangerine, peach, strawberry. Maybe a bunch of grapes or the occasional kiwi. As anyone can see, the fruit table at the typical banquet is stuck in a rut. We haven’t seen nearly enough exotic offerings to invigorate our taste buds with a new experience… and sometimes challenge our notion of fruit entirely! Here, we present a guide to some up-and-coming fruits whose time for recognition is long overdue: Atemoya - Atemoyas are popular in Taiwan, though they are native to the South Pacific in general. Atemoyas are round in shape, with green, bumpy skin. They are juicy and smooth, tasting slightly sweet and a little tart. Some say they taste like an alcohol-free pina colada! Watch out for the black seeds, however, which are said to be toxic. Their season is late summer through early winter. Bilberry - No wonder you haven’t seen these; they are rarely cultivated! Bilberries are

Easy Entertaining with Michael ChiarelloThe Best Roast Chicken in the World ContestMichael's Brined and Spiced Chicken Cooked in Butter with Sherry Vinegar SauceJan Birnbaum's Roasted Chicken on Summer Greens with CornOlive Oil Braised Potatoes To get the recipes:Click here "I'm taking you down." says Jan Birnbaum. We see the boys playing with ceramic chickens. Today's cook-off between the two chefs is Roasted Chicken definitely taken up a few notches. Michael defines the battle as being between the "Italian Stallion and Ragin' Cajun...dukin' it out."Michael starts by brining his chicken to get a head start on the flavor. He's going to make a brine and then add ice to it, to bring the temperature down quickly. To a 1/2 gallon of water, he adds 7 cups (!) of kosher salt, peppercorns, 2 tbls. juniper berries (available in any supermarket), brown sugar, and bay leaves. He brings the mixture up to the boil, adds the ice to chill the mixture quickly and sets aside to cool. Now MC is

I caught Emeril on Regis and Kelly Lee (as Dave Letterman says). Apparently, they're spending some time in New Orleans to highlight all the progress that's been made. When asked how things are, Emeril replies, "Everyday gets a little bit better." From your lips...Emeril tells them that he came to N'Orleans 25 years ago to take overCommander's Palace from Paul Prudhomme and work with the Brennan family. I'm glad he mentioned all those folks. I want to believe that Emeril is as nice a guy as he appears. But I could be wrong, because he's obviously trying to do in Reege. He's making a Hot Crab and Crawfish Pasta with ONE AND A HALF CUPS OF HEAVY CREAM! Not exactly what the doctor ordered after heart surgery. Reege smiles weakly as he looks on, thinking...if I want to stay alive another year, I won't even LOOK at this. They come back after a break and, luckily, he doesn't even have a plate in front of him. Emeril talks about Cafe Reconcile and he does a bit about other restaurant

My sweetie pointed out that Food & Wine Magazine recently announced the selections for their annual list of Best New Chefs. The ten winners will be profiled in the July issue. One of the winners is Sean O'Brien, who heads the kitchen at Myth (470 Pacific Avenue; 415-677-8986), the eclectic French/Californian restaurant located in San Francisco's Financial District.

To be honest, I'm not sure it happened exactly that way. It was reported to me by a young friend. Apparently on Thursday's show, Jimmy Kimmel talked about an interesting article in the Chicago Sun-Times. It was about the lack of black chefs on the Food Network and in restaurant kitchens in general. We don't usually think of Jimmy Kimmel as being at the forefront of the issue of race in America. But we just might be wrong. He mentioned this problem and then he said that he had to give the Food Network credit, because the very next day they gave his security guard Veatrice her own cooking show. And he showed her on the set of her cooking show, which was, I'm sure, hilarious. Veatrice has the warmth of a prison guard and the charm of a rattlesnake. Too bad that it was just a sketch on late night televison.But think about it...the number of black chefs or hosts on the Food Network has been and continues to be really paltry. I guess that shouldn't be a surprise, but more of a reflectio

In the March 2007 Food Art issue titled, Idol Hour was enough information, assumptions, and predictions to make me sick to my stomach.As you all know (if you don't you haven't seen an ounce of news in the last 10 years) these 'celebrity chefs' and food 'anything' have been all the (rant &) rave clawing and climbing its way to the top of the 'Media' world. And so has progressed the latest atrocity & horror of well-known(?) Culinary 'schools' contemplating adding a certificate course for 'Celebrity Chefdom' career style.I use the term 'schools' lightly because one has to question what kind of establishment caters (no pun intended) to the selfish, egotistic, celebrity chef wannabe, ........ notion that they can skip all the years of hard work, dedication, and passion to be called a chef?!?!?! Even if it is for a few dollars to appear on TV as the hottest thing going!We already have drama and acting schools, leave the acting up to those who do it well!!! You (the culinary

Selon les rapports préliminaires de cotes d’écoute, 1,7 millions d’auditeurs auraient assisté au débat des chefs d’hier soir. Ce chiffre ne comprend que l’écoute télévisuelle et n’inclut pas l’auditoire par webdiffusion sur les sites web des membres du Consortium des télédiffuseurs. Mise à jour: 14/03/2007 17h47 Québec 2007 1,7 million de Québécois ont regardé le débat (D’après PC) - Plus de 1,7 million de téléspectateurs ont suivi le débat des chefs des trois principaux partis politiques à la télévision. Les rapports préliminaires estiment que 784 000 personnes ont suivi le débat au réseau TVA, 626 000 à Radio-Canada, 96 000 à Télé-Québec, 166 000 à RDI et 61 000 à LCN. De plus, les internautes ont pu suivre le débat en direct sur les sites Internet de Radio-Canada, de TVA, de LCN et de Télé-Québec. Selon le communiqué du Consortium des télédiffuseurs, qui réunit Radio-Canada, TVA et Télé-Québec, l&r

Dessert may be a guilty pleasure, but red velvet cake feels like a crime. The recipe alone stains our conscience with 2 ounces of artificial color—that's two squeeze bottles of FD&C Red No. 40 emptied in your mixing bowl. Some bakers wear gloves to keep the shameful dye off their skin; others scrub at the damned spots with lemon and nail polish remover. It's enough to make a foodie blanch. [more ...] Blog Search Links: Blogdigger Bloglines Blogpulse Feedster Icerocket Technorati

3 CHEFS 3 CHAMPIONSJe trouve amusant de lire les blogs ce matin. Nous avons 3 chefs et 3 champions.PQ=MÉDAILLE D'OR, ADQ=MÉDAILLE D'OR,PLQ= MÉDAILLE D'OR. LES MEMES RÉSULTATS QU'AVANT LE DÉBAT. Pour les Péquistes c'etait clairement Boisclair le champion, Pour les Libéraux c'était nettement Charest et pour les Adéquistes Super Mario. Vous ne me croyez pas? Lisez leurs messages BLOG avant le débat.Donc pour moi il n'y a pas de vainqueur, le CHAMPION est celui qui aura convaincu une partie de l'électorat à changer de CAMP.3 chefs http://www2.blogger.com/blogoptionsarchiving.g?blogID=36758694

Quel chef de parti s’est démarqué lors du débat? Qui a donné la meilleure performance? Qui a contre-performé? Voici ce qu’on en dit sur la blogosphère jusqu’à présent: L’Antagoniste: “Le grand gagnant ? Boisclair !” Jonathan Hamel: “Jean Charest a Dominé.” Brem: “d’après moi, Jean Charest sort gagnant par défaut.” Patrice Gauthier: “Finalement je pense qu’André Boisclair est celui qui a gagné le plus.” Le Périscope: “Au final, c’est Boisclair qui a remporté le débat.” Marc Snyder: “Mario Dumont 9/10″ Haibin Yin: “Boisclair 8.” Vincent Geloso: “Un seul vainqueur, Mario Dumont!” Michel Vastel (L’Actualité): “8 sur 10″ à Jean Charest. Stéphane Dion: “Je ne suis pas certain en ce moment si il y a vraiment un gagnant ou un perdant mais André Boisclair est probablement celui qui a dépassé les espérances que nous avi

Bloc 5 : Avenir politique du Québec Réponse de Mario Dumont 21h29: politique autonomiste de l’ADQ. Notre loyauté première est envers le Québec. 3e option entre la souveraineté et le fédéralisme. Réponse d’André Boisclair 21h30: engagement à tenir un référendum, retour sur le rapatriement de 1982. Réponse de Jean Charest 21h31: bilan du gouvernement en matière intergouvernementale. Le Québec exerce un leadership au sein du Canada. Le PQ et L’ADQ veulent s’isoler Mario Dumont face à André Boisclair 21h32: Dumont: si le PQ est élu, il n’y aura pas de référendum. Le PQ a-t-il des demandes face au fédéral en attendant? 21h33: Boisclair: les Québécois veulent être dans le concert des nations. Les régions seront dans le coup. Quels pouvoirs l’ADQ veut-il du fédéral? 21h34: Dumont: je ne vous aiderai pas à faire un autre référendum. Quel est votre plan en attendant le référendum? 21h35: Boisclair: quelles sont les demandes

Bloc 4 : Education, famille et développement humain Réponse de Mario Dumont 21h09: 3 mesures famille et éducation (6 en tout) Réponse d’André Boisclair 21h10: éducation=priorité nationale du PQ. Énumération des engagements du parti. Réponse de Jean Charest 21h11: bilan de son gouvernement en matière familiale. S’attribue le programme de congés parentaux. Engagements pour les 4 prochaines années. Mario Dumont face à André Boisclair 21h12: Dumont: prône le libre choix des parents, les CPE ne sont pas assez souples, beaucoup sont laissés derrière. 21h13: Boisclair: revient sur le cadre financier de l’ADQ. Combien coûtera l’abolition des commissions scolaires? Quels seront les bénéfices? 21h15: Dumont: notre priorité, c’est la famille. 21h15: Boisclair: les allocations seront imposables par le fédéral. 21h16: Dumont: abolir les commissions scolaires rédurait les frais d’administration 21h16: Boisclair: contradiction avec un cand

Bloc 3 : Gestion de l’Etat et économie Réponse d’André Boisclair 20h50: l’économie ne va pas si bien, critique du bilan de Charest Réponse de Jean Charest 20h51: le gouvernement du Québec est performant, promotion du bilan en matière de développement économique. Réponse de Mario Dumont 20h52: augmentation de la dette gouvernement, déficit budgétaire caché. André Boisclair face à Jean Charest 20h53: Boisclair: performance économique peu reluisante, le gouvernement Charest néglige l’économie des régions. 20h54: Charest: 180000 emplois créés depuis 2003, baisse du taux de chômage, croissance des investissements des entreprises, c’est mieux que sous le précédent gouvernement. Retour sur les actions de son gouvernement. 20h55: Boisclair: comment Charest justifie l’abolition de la taxe sur le capital aux banques et compagnies d’assurance? 20h56: Charest: il faut développer tous les secteurs économiques. 20h57: Boisclair: ret

Bloc 2 : Environnement et développement durable Réponse d’André Boisclair 20h31: engagement d’adopter une loi sur les changements climatiques, transports collectifs, mise en oeuvre de la politique nationale de l’eau, annuler la vente d’Orford. Réponse de Mario Dumont 20h32: remarques générales sur l’environnement. Miser sur efficacité énergétique, assainissement des rivières. Réponse de Jean Charest 20h33: bilan du gouvernement: stratégie énergétique, transports en commun, plan d’action GES. Engagements pour les 4 prochaines années. André Boisclair face à Mario Dumont 20h34: Boisclair: ADQ n’a pas répondu au questionnaire de Greenpeace. Tentative de lier réduction réglementaire et politique environnementale de l’ADQ. 20h35: Dumont: PQ n’a pas adhéré à une coalition non-partisane sur Kyoto. 20h36: Boisclair: retour sur rôle du MEQ selon l’ADQ. 20h36: Dumont: encouragement des initiatives de la base. 20h3

19h50: Le débat commencera dans quelques minutes. Cet article sera mis à jour avec nos résumés et commentaires au fur et à mesure du déroulement du débat. 19h58: Mômaaaan! Dans quoi je me suis embarqué encore? 20h00: Playball! Introduction et présentation des règles par le modérateur Déclarations d’ouverture Mario Dumont 20h03: M. Dumont présente les grandes lignes de son programme présentées plus tôt dans la campagne. 20h03: montant des engagements de l’ADQ: 1,7M$. 20h04: Dumont attaque le gouvernement Charest. André Boisclair 20h05: Boisclair se présente comme l’alternative au gouvernement Charest. 20h06: Priorités: éducation, santé, régions, famille. 20h07: Boisclair revient sur ce que lui “disent les citoyens”, sur ses rencontres sur le terrain. 20h07: Boisclair s’engage à rendre des comptes sur ses engagements 20h08: souveraineté. Jean Charest 20h08: bilan du gouvernement: santé, relations intergouvernementales, financ

Harold, the winner from Top Chef season 1 is opening Perilla Restaurant Nyc soon, and he’s put a call out for sous chefs and pastry chefs. To apply, cut and paste your resume into the body of an email (absolutely NO attachments) and send to Harold@perillanyc.com. Good luck applicants!

Il fallait bien que ça arrive un jour ou l’autre: Québec solidaire demande de pouvoir participer au débat des chefs qui aura lieu pendant la prochaine campagne électorale: Débat des chefs : Françoise David doit être de la partie MONTREAL, le 8 fév. /CNW Telbec/ - Québec solidaire exige que sa porte-parole Françoise David soit présente au [...]

As we near the festivities, we feast on roast meat, savoury snacks, pies, cakes - yuletide and everything else. There'll be a plethora of potlucks, BBQ's, get-togethers and parties. But with all that, we'll all wish for it to end with merry ice-cream, and with IceCream Chefs, you can have them deliver to you premium home made icecream to your doorstop!They've got:Mangoes topped with strawberry cubes.Cubed Strawberry and Ice Cream.and here's a list of other flavors in stock:- Not-so-plain Vanilla - savour and inspect real vanilla seeds- Chocolates so Hershey - dark chocolate and rich cocoa- Cookies and Oreos - Oreos with ice cream or ice cream with Oreos?- Latte Ice Creamocino - Latte from gourmet coffee, but just frozen- Mangoesss - Taste Mango like you never before- Durian - Hate this fruit? This ice cream will convert you!- Peachy Sorbet - So Peachy- Strawberry - Only real berries, nothing less!- Watermelony - Light and refreshing- Blueberry - Beautifully purple- Crunchy Peanut

The Chefs formed in Brighton in 1978 and signed to local punk label Attrix Records. The Chefs were certainly not a punk band though. Their music was much more light-hearted and poppy. Their debut single was a four-track EP called the sweetie EP which I thought I had a copy of but like most things in here seems to have mysteriously vanished. The Chefs were short lived and released dissapointingly few records. This session was recorded shortly before the bands demise.Carl Evans - Guitar/VocalsJames Mccallum - GuitarRuss Greenwood - DrumsHelen Mccookerybook - Vocals1. One Fine Day2. Love Is Such A Splendid Thing3. Sprimgtime Reggae4. Northbound Train5. I'll Go Too

Newsflash! In honor of December 5th and after a week's rest with nothing to do but quibble, we find our remaining chefs restless and rearing to return to the competition. "Why not throw a Sinterklaas and Swarte Piet party for poor Dutch orphans?" said Mikey, he of the boundless cheerful nature. "I'll bring the Heineken and make some cheese balls. My cheese tray kept me from being booted at Thanksgiving, so I must know cheese!""Enough with your cheese balls already," said Betty, getting crabbier by the minute. First Marcel ticked her off. And now it was Mikey. And where the hell were they going to find poor Dutch orphans in California? Under a knuckle head tree?"Hey not fair," said Elia, puckering her ample but well-shaped brows. "I don't know a theeeng about this Sinterklaas you speeek of.""But you know chocolate," Marcel said in an unctious tone. "You melted it so beautifully before smearing it all over your pretty face. Why not make a chocolate letter for each of the judges?""L

Suite de la 1er partie. Tout d'abord je tiens a préciser qu'il n' y a aucune chorégraphie pour touriste, dans ce festival ( 2 étrangers, dont moi regardez les photos) c'était du 100 pour cent comme qui diraient mes potes du bureau...La tradition veut qu'après la ceremonie, les chefs reçoivent une ovation de la part du village pour l'année terminée, et pour celle qui commence. Portes a bout bras par une dizaine de p'tits, durant un 1/4 d' heure, les porteurs décrivent un cercle qui se rapproche de la foule qui ne tente de ne pas se mettre en travers du chemin cette maree humaine qui a toutes les caractéristiques d'un roulaux compresseur. Les "Chefs" appellent les jeunes, les encouragent, lèvent les bras et lorsqu' il claque des mains, les gosses sautent le plus haut qu' ils peuvent en claquant eux aussi des mains... Si j'ai un conseil a donner: jetez vous dans la masse, c'est fantastique, je ne me souviens pas d'avoir eu un si grand fun au Vietnam, non sans dÃ