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: hedy goldsmith
I started visiting New York City when I was in my teens. My Mom and I would make it all about musicals and Fifth Avenue and living the life of city dwellers during our mother/daughter weekends to the Big Apple. She had a friend who was “connected” and invited us to town for that first […]
Cruising down Collins Boulevard near the shores of South Beach, in surely the most stylish of city cabs, I arrived early to the W South Beach for Saturday’s afternoon seminars. Heading inside the hotel, my first stop featured television drinky-drink man, Zane Lamprey, host of on-air barhop, Three Sheets. Focusing on the use of fresh […]
By the time I reached the third day of the Food Network New York City Wine & Food Festival, I was a bit exhausted from the weekend. Between time zone changes and taxicab races up and down city streets, I was ready for an easy kind of Sunday. I began in the early afternoon, arriving […]