Word: chef
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Richard Baker walks into the Time Warner Center in New York City wearing a sporty tan summer suit accented by a marigold tie with yellow socks to match. These days the real estate developer, art collector and former chef is having fun with fashion. As CEO of NRDC Equity Partners?the private-equity firm that bought Lord & Taylor?Baker is the proud new owner since October of America's oldest department store. And he's overseeing a makeover as bold as his brightly colored tie. To prove his dedication to the turnaround, he and his wife have made a pact...
...meaning of sustainability, however, is a moveable metric, shaped, at least in the U.S., largely by restaurants where 70% of seafood consumption occurs. "As chefs, we need to celebrate diversity in the oceans so that we are not relying too heavily on any one species," avows Peter Hoffman, executive chef at Manhattan's Savoy restaurant and board member of the Chefs Collaborative, which is committed to sustainability. The challenge is partly creative: making tilapia, for instance, taste as delectable as seared...
...Salt is the most important seasoning ingredient there is," says Thomas Keller, owner and chef of swanky eateries Per Se in New York City and French Laundry in Yountville, Calif. Keller offers diners nine varieties--including an ancient Jurassic salt extracted from a Montana copper mine and the jet black Molokai salt, which gets its color from volcanic ash and pairs well with foie gras. He even tops his chocolate caramel dessert with fleur de sel from Brittany...
...fish stories, and WWN had plenty of those: the mermaid sushi and the fish with legs that washed up on a Riviera beach, not to mention "Miracle Carp Says the End Is Near!" The paper also indulged in rampant francophobia, evident in such headlines as "Vengeful Frogs Eat French Chef's Legs" and (one of our favorites) "Sissy French Kids Trade Cards of Female Impersonators...
...difficult--just ask Maytag. Viking has attracted a slew of competition, from GE to Wolf, companies that have followed its path upmarket. The reason is obvious: Why struggle selling discount white goods when Viking has proved that you can sell a $20,000 range to a generation of gourmet-chef aspirants...