Word: chef
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...with most food trends, the innovators of the canning renaissance are professional chefs whose goal is to feature local produce on their menus, even when they're out of season. At the acclaimed Arrows restaurant in Ogunquit, Maine, chefs Mark Gaier and Clark Frasier grow a majority of the produce they use in the kitchen. From their own gardens, they're currently harvesting Serrano peppers, cucumbers and daikon to pickle and use off-season, as well as late-season bumper crops of rhubarb and eggplant, neither of which they've ever tried pickling before, but are excited to try. Diners...
...Thai restaurant in Boston’s Theater District where Lymswam was a kitchen worker and Kordsomboon was a chef—the partners bought the restaurant four years later and went on to open up the two popular restaurants in Harvard Square. Kordsomboon started out as a teenage chef in Thailand, cooking at restaurants across the country and quickly mastering the tastes and recipes of various regions. In 1979, an owner of a Thai restaurant in Dallas, also from Thailand, applied for a green card for Kordsomboon so that he could employ him. That year, Kordsomboon took his first...
What has been your favorite secret ingredient to work with on Iron Chef? Ben Doty, SYCAMORE...
...could choose any chef in history to face in a cooking competition, who would it be? Mike Doyle ALBUQUERQUE...
...think that the most interesting chefs on the planet right now are probably [Ferran] Adrià, [Thomas] Keller, Pierre Gagnaire; but there's a whole world of Japanese cooking out there that I don't even understand. The most exciting thing for me would be to take a couple of us from Iron Chef America and drop us in Japan. That's where the real battle, I think, would ensue...