Word: chefs
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...menu cycle takes a while to integrate new items, so our chef has had to be very creative,” McNitt said. “We are trying to get things going as soon as possible though...
Even more ambitious thinking has led to a boom in cooking classes in schools. These updated versions of home ec teach children who have been weaned on fast food about grains and vegetables they may never have encountered at home. Alice Waters, the chef of Chez Panisse, the celebrated restaurant in Berkeley, Calif., that builds its menus around seasonal ingredients, has launched an "edible school yard," where students learn to plant, harvest and cook organic fruits and vegetables...
WELL FARE Chef Chris Salans of Mozaic restaurant in Ubud, Bali's cultural heart, is happy to share the secrets behind his recipes to any one who asks. "The garnish on the seared tuna? Raw shallots and ginger flowers marinated with lime leaf." But when asked about the secret to his current success?his elegant restaurant has been booked full more often than not in the six weeks following the bombing?he is less forthcoming. Most tourists still traveling to Bali are bypassing the more crowded and commercial haunts?except for Ubud's. But to not give the wrong impression...
...Truth is, Salans has taken a hit too. The French-American chef, who recently left Napa Valley's French Laundry restaurant in California, closed off the garden seating section of his year-old eatery, due as much to the decreased number of visitors as to the start of the rainy season. Instead, guests dine on a breezy verandah overlooking a lush forest of banana trees, palms, orchids and ginger flowers. Ceiling fans and geckos on the hunt lend an equatorial air, but the fine linens, crystal stemware and impeccable service could be straight out of a Michelin-starred Parisian...
...pastry chef and owner, Alia Rejeb, is Tunisian, but the chef de cuisine is Algerian. What does this mean for the diner? The Algerian chef, Krimo Dahim, explained that Algerian food is known for being sweet, not as spicy as Tunisian. When he cooks, he says, he likes to balance all the flavors. And I could taste it in the food. There was a complexity of seasonings, myriad spices melding to make one unique taste, but always with an undertone of sweetness...