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: feeding america
Longtime advocate chef José Andrés is steamed over the delay in revision of school food legislation. The Spanish-born chef spoke with the Chicago Tribune recently regarding the recent Congress heel-dragging over changes to the Child Nutrition Act. Andrés, who resides in D.C., has been an outspoken proponent of the revised legislation, along with a number […]
Even as I prep for my adventure to the extravagant Aspen Food & Wine Classic this weekend, I’m still focused on the current recession and the depressing state of the economy. Job growth slowly inches up, home sales are slowly increasing, people might actually start eating out again. Your neighbors are still struggling, though. Food […]