The guidance and training a chef receives within the kitchen – particularly during those early years – often dictates the tone of his or her career, from knife skills and spices to business acumen and demeanor. Whether cookbooks or creative bios, it is always referenced where a chef has worked previously, ripples that continue to flow for years to come. Particularly when it is a great chef – Boulud, Keller, Chang – it is exciting to see the evolution, the next generation of creativity emerging from the kitchens and training, ready to build on their own dreams.
Tag: El Bulli
Even though I knew my chances of finagling a reservation were slim to none, I, like many other dining-denied foodies around the world, breathed a heavy sigh as the last plates of the notable El Bulli left the kitchen over weekend. Those of us who are serial Tweeters followed as famed chefs Jose Andres, Grant […]
When he announced he’d be closing his world-famous El Bulli, chef Ferran Adrià made his plans for an upcoming new culinary school known. According to Time, the advisory board of Adrià’s new Basque Culinary Center recently came together in San Sebastian to brainstorm about the new institution. The culinary dream team – chefs from around […]
According to Nation’s Restaurant News, a new book being released in May will feature a look at what kitchen workers around the country are being paid. The book, written by Rick Smilow, president and CEO of the Institute of Culinary Education, includes profiles on various executive chefs, sous chefs, and line cooks who discuss their […]
Will he? Won’t he? What’s going on? The food world did a collective gasp last week when The New York Times declared that instead of merely closing for a few years of reinvention, famed chef Ferrán Adrià was actually planning on closing El Bulli, noted by many to be the best restaurant in the world. […]
When I started this Friday Five, I was thinking I’d just jot down a few of the restaurants I’m still needing to visit. As I started compiling my wishlist, however, it grew until it became more of a collection of culinary treks I’d like to make – and all the restaurants I want to hit […]
World-renowned chef Ferrán Adrià surprised many in the food world when he announced early Tuesday at the Madrid Fusion Summit that he would shutter his landmark restaurant, El Bulli, during the 2012-2013 seasons. Adrià, known as a leader in the world of molecular gastronomy, has facilitated the award-winning restaurant since 1984. Named the number one […]
Strolling into a West Seattle restaurant on a dreary November afternoon, the man himself enters nearly unnoticed. Revered in writeups and showered with culinary awards, Chef David Chang remains a humble cook, without entourage, without fanfare, and generally in a friendly state. All despite his rock star status.
Posted by Jennifer Heigl Famed master chef, and owner/executive chef of El Bulli, Ferrán Adrià, has decided to venture into the pizza-making business! According to the Los Angeles Times, Adrià, along with his brother and collaborator, Alberto Adrià, are in the process of developing a new pizzeria to be located in Barcelona. Known for his […]
Posted by R.K. Gella It was in December when Chef Seamus Mullen and Sommelier Roger Kugler (of Suba Restaurant and Boqueria) edged out the adroit competition (wd-50 and Michy’s were among the top seeds) at the Copa Jerez food pairing semi-finals. Last week the duo was in Jerez, Spain, representing the US in this international […]
Famed chefs Anthony Bourdain and Ferrán Adrià in one place? Where do I sign up?! Sadly, unless you were really on top of things and ordered your tickets to Saturday’s TimesTalk super early, you may have missed out on Eric Asimov’s chat with Bourdain and Adrià. Tickets to ‘A Revolution of Food’ sold out in […]