Word: chef
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...became cool for famous chefs to make burgers in 2001, when Daniel Boulud, James Beard Outstanding Chef of the Year, opened his casual DB Bistro Moderne and sold a $27 hamburger: ground sirloin stuffed with braised short ribs, foie gras and truffles. As much as I love Boulud's cooking, I found it disgusting--a gooey mess of indistinguishable, nauseating fat. I was, once again, alone: it now accounts for 30% of the bistro's food sales. This year, Boulud, Bobby Flay (New York City's Mesa Grill) and Thomas Keller (French Laundry in Napa Valley, Calif.) are opening burger...
...just the opportunity to charge a lot for ground beef that appeals to chefs. A year before Boulud's burger, executive chef Sang Yoon, then 29, ditched his job at Michael's in Santa Monica, Calif., to take over a nearby tiny dive bar called Father's Office and cook burgers. "Fine dining is not how people wanted to engage chefs anymore," Yoon says. "It's not the most fun night to hang out." Father's Office is now one of the most crowded restaurants in L.A., with people willing to stand in order to eat Yoon's $12 burger...
Burgers aren't interesting to chefs just because young people are willing to pay a lot for dude food; it's also because they have access to better meat. Though Yoon began grinding dry-aged New York strip and mixing it with a bit of chuck in 2000, grinding meat isn't done at most restaurants. So until a few years ago, everyone used chuck for burgers. Then New York's Pat La Frieda Wholesale Meat Purveyors started selling a proprietary blend of chuck and brisket to top restaurants, some of which also had short rib and hanger steak added...
THERE WAS A TIME when a pizza pie was simple: red (marinara), white (mozzarella) and round. As the first pizza chef at Wolfgang Puck's '80s hot spot Spago and later the architect of the menu for the national chain California Pizza Kitchen, Ed LaDou was pivotal in elevating the dish to gourmet status. A cult figure to celebrities--who flocked to the Los Angeles Spago for his latest creations--LaDou topped his pies with such unconventional ingredients as duck sausage, smoked salmon, hoisin sauce and barbecued chicken, his signature. The culinary mission? To expose diners to what he called...
...invested “a few tens of thousands of dollars.” Apart from Summers, other renowned figures who have given interviews posted on the site range from news anchor Jim C. Lehrer to fashion designer Zac Posen and from Supreme Court Justice Stephen G. Breyer to chef Jacques Pépin. The field of 83 experts—“well-known, well-respected, and influential,” according to Hopkins—counts 11 Harvard professors, including psychology professor Steven Pinker, law professor Alan M. Dershowitz, and Rev. Peter J. Gomes, as well...