Word: chef
(lookup in dictionary)
(lookup stats)
Dates: during 2000-2009
Sort By: most recent first
(reverse)
...only it were that simple. Known for its blood orange foams, and 'spherified' croquettes made from ham broth - as well as for bringing the likes of centrifuges and hydrocolloids into the kitchen - molecular gastronomy has been more reviled than any style of cooking since a handful of chefs thought stacking a few undressed pea pods on the plate and calling it nouvelle cuisine was a good idea. That might account for why the trio sounded ever so slightly defensive as they protected the role of science in their kitchens. Brandishing a loaf of bread like an amulet, Adrià, chef...
...Blumenthal, chef and owner of The Fat Duck in Bray, England, agreed. "We all use sugar. And sugar - sucrose - doesn't grow in the form of white grains. It has to be processed. Yet sugar is okay. Sucrose is okay. It's only when you get to maltodextrin (a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch) that people start saying, 'Wait a minute, that's going too far.'" (Read a TIME story about Blumenthal's perfect day in London...
...David Chang, the chef behind the adored Momofuku restaurants in New York, was more skeptical. "It's never going to lose the name molecular. Hippies don't like being called hippies, but that's what everyone knows them by." Still Chang, who described the panel members as "the Mount Rushmore of current gastronomy," wasn't troubled by the prospect. "This style of cooking, is a language, a code, and it can be intimidating. But only if you don't try to understand it. The boneheads who reject it never ask questions, never ask why someone might cook this...
Recession Special. Top Chef judge Tom Colicchio's New York City restaurant Craft is offering to ease the strain on your expense account. Colicchio and executive chef Damon Wise have opened "Damon: Frugal Friday" in Craft's special-events space next door, with a $10-or-less menu featuring dishes like salt cod fritters; pizza with fresh ricotta, black cabbage and truffle vinaigrette; crispy pig ear, deviled egg salad and celery; and smoked beef tartar and spiced flatbread. Even the cocktails and wine are priced under $10. Seating is first come, first served; open every Friday from...
...lesson in home cooking—sustainable, vegetarian cooking adapted from the Harvard University Dining Services menu. Over fifty students requested to participate in the free, limited-space class that was organized by the HUDS Food Literacy Project (FLP) and the Freshman Dean’s Office. HUDS Executive Chef Lawrence R. Kessel and Currier Chef Christopher Tighe demonstrated a variety of cooking techniques that featured ingredients used by dining hall chefs. The menu: delicata squash with browned butter and sage (Harvard consumed 44,000 pounds of squash this semester, according to Kessel), brown rice pancakes with a citrus salsa...