Word: kitchener
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Growing up in Philadelphia, Lieberman started cooking with his stay-at-home dad when he was 7. His food-loving family had two kitchens (kosher households keep meat and dairy separate), and he quickly learned which oven was best for baking his brownies. Lieberman sharpened his kitchen skills during a year abroad before college, apprenticing with a cook in Italy and studying local specialties in Germany, Spain and France. At Yale, he was known for throwing legendary dinner parties, singlehandedly roasting, frying and baking while mixing drinks for dozens of friends and even matchmaking between courses. On a lark...
...teach tricks such as how to peel ginger with a teaspoon and will offer tips on shopping in a gourmet supermarket on the cheap. Food Network execs hope experienced TV chefs like Bobby Flay and Mario Batali will guide Lieberman along. They seem ready to welcome him into the kitchen. Flay says Lieberman's approach to cooking frugally and shopping efficiently will help the young chef find a niche on the competitive network. Batali says Lieberman's charisma is key. "Food TV isn't just about cooking anymore," says Batali. "It's about your personality and finding...
...They discussed Iraq of course, America and power, European distrust, Islam—its suffering and self-pity, Israel and Palestine, dictators, democracy—and then the boys’ stuff: weapons of mass destruction, nuclear fuel rods, satellite photography, lasers, nanotechnology. At the kitchen table, this is the early-twenty-first-century menu, the specials...
...behaviors haven’t stopped her from forming close friendships with students. Her parents have noticed that Dunster residents make extra efforts to include her, whether dancing with her at a tutor’s wedding in Portugal or cooking with her in the Porters’ kitchen. Professor Porter remembers her dancing a few Sundays ago at a 1950s-themed brunch in the dining hall with a student whom he described as a very good-looking...
This culinary showman, whom critics have called a "tech chef" and an "avant-garde artiste," grew up in Portland, Ore., the inquisitive son of an engineer. He worked in several kitchens across the country before persuading Charlie Trotter to hire him at his esteemed eponymous Chicago restaurant in 1999. There, Cantu invented a hands-free emulsion blender for the kitchen. "I started seeing a place for crazy ideas," he says. While at Trotter's, where he was promoted to sous chef, he filed the first of his 38 kitchen-utensil patents. In early 2004, he opened Moto and soon became...