AltWeeklies Wire
Meet Detroit's New Breed of Chef: They're Tattooed and Hang Like Rockstarsnew
The 26-year-old Dan Maurer is, um, quite a character. When he's excited, he weaves together sentences densely laced with so much swaggering profanity it sounds like a monologue from Ricky of the Trailer Park Boys.
Metro Times |
Michael Jackman |
03-23-2010 |
Food+Drink
Chef and TV Host Anthony Bourdain Dishes on the Food Scenenew
Anthony Bourdain turned his kitchen tales into a career, eating his way around the globe for Travel Channel audiences. It's been years since Bourdain worked a long shift over a stove at Manhattan's Les Halles brasserie, which still refers to him as its "chef-at-large."
Gambit |
Will Coviello |
01-06-2010 |
Food+Drink
Madison Author Offers Guidebook to "Heavenly" Foodnew
UW-Madison grad Madeline Scherb has assembled 'A Taste of Heaven,' a guide to monasteries with food operations that's part travel guide, part journalism, part cookbook.
Isthmus |
Linda Falkenstein |
08-04-2009 |
Nonfiction
John Thorne, America's Best Food Writernew
The editor of Simple Cooking, a self-published newsletter for outlaw chefs, has been reporting from the culinary fringes for over 25 years.
North Coast Journal |
Joseph Byrd |
07-16-2009 |
Food+Drink
Three Boston Pastry Chefs Hit the Sweet Spotnew
Pastry chefs are the unsung heroes of the kitchen. They come in early and stay late. They're rarely listed with top billing on the menu.
Dig Boston |
Ryan Rose Weaver |
09-03-2008 |
Food+Drink
Why Are So Few Female Chefs Drawn to the Helm of Restaurant Kitchens?new
Many believe the explanation is the crazy hours and militaristic physicality of the work, but isn't the field of emergency nursing, which poses similar challenges, run by women?
Santa Fe Reporter |
A Qasimi |
08-28-2008 |
Food+Drink
Halifax's Ocean Entertainment Tastes Success with Popular "Food-porn" TV Programsnew
It all started in 1997, when Michael Smith was running the kitchen at the Inn at Bay Fortune on PEI. In the garden overlooking the sea, gathering herbs for an evening's service, the chef suddenly thought to himself, "this is so goddam perfect, we should make a television show."
The Coast, Halifax's Weekly |
Jessica Linzey |
08-08-2008 |
Food+Drink
Calling for Culinary Common Sense: Biting into Rock-Star Chefsnew
Chefs are the new rock stars, and as such, some of them have been honoring that heritage by acting like first-class liquored-up self-indulgent retards. I figured since this is the common-sense issue, I'd try and bring a little balance to all things silly and culinary.
Chicago Newcity |
Michael Nagrant |
07-02-2008 |
Food+Drink
'Top Chef' Richard Blais on His Reality Experiencenew
Listen to the runner-up Blais discuss the personalities and his future after his run on Bravo's reality cooking show.
Creative Loafing (Atlanta) |
Besha Rodell |
06-16-2008 |
Food+Drink
Remember Cliff Crooks from 'Top Chef'?new
It is impossible that anyone could be this hard to get ahold of. I don’t care how busy or famous you are. I have left at least seven voicemails and as many emails in as many hours. Finally, I get a text message from Chef Cliff Crooks: “No verbal communication at this juncture. How can I assist you?”
Is this guy for real?
Is this guy for real?
New York Press |
Talia Berman |
05-22-2008 |
Food+Drink
Chefs Visit James Beard Home to Create Feastnew
Unwilling to take a chance on the availability of food and condiments in New York, chefs for a Beard banquet take their support staff and most of the makings with them.
Seattle Weekly |
Roger Downey |
06-08-2004 |
Food+Drink
