Word: chefs
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Dates: during 2000-2009
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...eaten seal eyes in the Arctic and cobras in Vietnam. The outspoken chef has a new book based on his adventure-travel eating show No Reservations. Anthony Bourdain will now take your questions...
...show, you seem squeamish when an animal is slaughtered. Isn't it good for a chef to see every stage of the main ingredient? -Erasmo Zayas, Calexico, Calif.I think it's both useful and appropriate to experience the shame, guilt and discomfort of seeing what the real cost of dinner is. That said, who likes to see an animal in pain, except for Ted Nugent? I dearly love pork, but seeing a pig die is a pretty bloodcurdling experience...
...nothing more satisfying in life than helping someone become bigger and better than they thought they could be,†he said. On Thursday afternoon, the students heard presentations from executives at ConAgra Foods, a Fortune 500 company that sells packaged food brands such as Chef Boyardee and Slim Jim. R. Dean Hollis, who runs the Consumer Foods Division at ConAgra, spoke to the group about problem-solving. He presented a case study on how ConAgra, facing stagnant sales with its Hebrew National kosher beef hot dogs, began marketing the product to non-Jews by saying that they were...
...back in Scotland. "You never missed it, or you were in serious trouble. It's how I went through my early years of childhood." Still, he resisted the obvious Proustian implications and stuck to the argument that while a civilian foodie would compile an elaborate, complicated meal, a chef appreciates the perfection in simplicity--a sentiment shared by Florence, a Food Network host. "One of the most brilliant meals I've ever had was at Il Cibreo in Florence. Or real authentic dim sum in Hong Kong," says Florence, who grew up in Greenville, S.C. "But if you've been...
Coke? Fried chicken? If that's what the best chefs in the world really want, are we being suckered by their trendy, sophisticated meals? Sort of. If you want perfectly blended, intense flavors--the most exciting treat for your taste buds--then cash in your IRA, hold the maître d' hostage until you get a reservation and eat at a restaurant where one of these top chefs cooks. But when it comes to our deepest desires, it turns out that food isn't just about taste. It's tied right into memory and the longing for the sensations...