It’s been 4 months since the Great Gathering of Chefs. It’s hard to believe it was that long ago,...Read More
I spent two weeks in Cancun working with Antonio Bachour on a new book in partnership with Palace Resorts. It was such a culture shock watching the Mexican workers. They are extremely hard working, very fast and seemingly always smiling – all for $4.00 a day. They couldn’t believe that my rent is $160.00 a day. The commissary was constantly being cleaned and a lot of hand work.Read More
Chef Sōta Atsumi is a Japanese chef who has been working in Paris for the last twelve years. Sōta started his French experience studying in Lyon at the Estoffier school. There he earned the trust of Chef Troigros, who gave Sōta the chance to do a stage at his restaurant which was a wonderful six month experience.
Sōta then moved to Paris and the restaurant Stellas Maris, near the Champs Élysées, where he studied the basics of French gastronomy under Chef Yoshino for four years. After having spent one year at L’Atelier de Joel Robuchon, Chef Nakayama contacted Sōta to become Sous-Chef of his restaurant Toyo.
Born to culinary parents, Joan Roca’s earliest memories of cooking are with his mother in his...Read More
Last week was the annual meeting for the Master Chefs of France USA/Canada Chapter, the organization of chefs who I published a cookbook with last year. It was being held in New York City, so they asked me to come and take photographs. It was a three day event, and on the first night (Sunday) there was a reception at the International Culinary Center. There were no formalities, just an evening of food, drink and meeting each other and the sponsors. I got to see all the Chefs that I worked with on the book as well as the new members of the organization.Read More
Anyone who has spent even one night working in a restaurant kitchen knows that isn’t a job that’s meant to last forever, but the good news is there is life after line cook. Adin Langille, Chef/Owner of Bowl and Blade in Brooklyn, NY is proof of that. Although he is one of the few that did get to hear “Oui, Chef” in his career, he’s found a way to use his time as a cook in some of the best kitchens in the country to create a concept that brings fine dining to the people in the most universal and accessible eating vessel….the humble bowl.Read More
My mission for the day was to deliver the check for a $5,000 donation to the Burn Center at Staten Island University Hospital from the sale of the NYC Firefighters Calendar. So I took the ferry to Staten Island, and then a train to get to the hospital. I’ve been making the calendar for 24 years, and so far have raised nearly $750,000 for the Burn Center and also the Fire Safety Education Fund.Read More
“I’m not a foodie,” insists Alan Batt, or Battman, as he is known in culinary circles. However, anyone looking at his oeuvre of food photography might be surprised that he counts a Quarter Pounder with cheese and fries as one of his favorite meals. Batt, who began taking photographs professionally in 1981, boasts a varied career, with stints at his father’s sweater manufacturing company in Brooklyn and as a toy salesman in California.Read More