Word: chefs
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Japaneseness: it has become a truly global food. Indeed, he tells his story primarily through a young American woman training at a sushi academy, not in Tokyo, but in Los Angeles. Corson spends altogether too much time describing her floundering "battle with fish" (in his view, becoming a sushi chef is only slightly less difficult than becoming a surgeon, and requires a considerably stronger stomach). But his book is also peppered with fascinating diversions into the macho culture of sushi bars, the physiology of octopuses, and the cultivation of wasabi, a plant so rare that sushi restaurants almost always substitute...
...Bulli may be the most fussed-over restaurant in the world, its 33-course meals the object of countless gastronomic pilgrimages, its 8,000 reservations per season snapped up in a single day, its edible foams and spheres part of the current culinary vocabulary. But since its famous chef, Ferran Adrià, was named a featured artist in this year's edition of Documenta, the provocative contemporary-art show held every five years in Kassel, Germany, El Bulli has become the focus of a lively debate about the aesthetic value of avant-garde cuisine. Suddenly art critics and foodies alike...
...Paul Merritt, a Michelin-starred chef and BBC TV food presenter, has confirmed that he was often offered caviar at half the normal price by suspicious characters. "Three or four people would ring up and say, 'I've got some caviar. Would you like some now?' -just like you would if you had someone calling up and saying, 'I've got a few dodgy stereos'," said Merritt...
...despite ethical qualms - which have prompted some chefs to renounce it altogether - rich Londoners can't seem to get enough of the black stuff. Stuart Lyall, head chef of the Fishmarket restaurant sums up its status allure: "Demand for beluga, our top seller, is still very high... people have not been deterred from ordering it. It's still a very decadent choice...
...sell: What had once been yet another of the market's hundreds of bountiful fruit and vegetable stands was now devoted exclusively to selling squid-ink spaghetti, eggplant ravioli and other fresh pastas, served hot during lunch hours and in containers for home-cooking. Watching four young entrepreneurs in chef's jackets serving their guests paper plates piled with steaming pasta, Ross and other veterans of the Boqueria were reminded of the profound change underway in their venerable institution...