Word: chef
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...Nordic chill. There's more to this city of 490,000, though, than street markets and stocking fillers. Home to one of the largest student populations in Europe, this young, stylish metropolis is crowded with cutting-edge fashion and design stores. And its thriving culinary scene - the Swedish Chef of the Year award has gone to a Gothenburg cook five times in the past decade - trumps anything that Stockholm can serve up. Here are some tips for getting Gothenburg to light up your holidays...
...original bad boy celebrity chef (yes, we have those), Anthony Bourdain rose to fame after writing a memoir about how the restaurant industry is a bitch and now spends his time gallivanting around foreign countries and squirming as he tastes the weirdest stuff Food Network producers can find. In his new book, he appears to be doing more of the same while looking as fashionably ratty as ever. He sits on what one can presume to be a third-world stoop, wearing dingy travel slouch pants, a dirty Oxford shirt, and sandals, dangling a cigarette from his forefingers. Never...
CORRECTION: The Nov. 30 arts article "By Its Cover" incorrectly stated that celebrity chef Anthony Bourdain was affiliated with the Food Network. In fact, Bourdain is the host of "No Reservations" on the Travel Channel...
...Europe closer to home. Its developer, Shenzhen OCT Sanzhou Investment, has sunk nearly $450 million into the park's 2,200 acres (890 hectares). Located on a crystal-clear man-made lake, the centerpiece is a 300-room, five-star hotel with a Gothic cathedral lobby and an Austrian chef. The drive for authenticity is relentless: last summer an alpine songfest even brought yodelers to the resort. You can tour the property aboard an antique railroad that circles it, or view it from the highest summit--some 50 ft. (15 m) above--before plunging down the slope on the gondola...
...doesn't take credit cards, so we were prepared to pay $400 to $600 per person in cash. But in Japan--and certainly at Kitcho--protocol and relationships are sacred. You are nobody until someone introduces you properly. For us the magic word came from a friend, the Catalan chef Santi Santamaria, who had been introduced by the director of a well-known Japanese culinary school...