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: jonathan blum
Oy! Sometimes you just never know when your writing may be called in for legal questioning! Such is the case of former New York Times restaurant reviewer Frank Bruni, who’s restaurant review and personal emails are now part of a wrongful termination lawsuit currently underway in New York. According to Grub Street, Bruni’s communications regarding […]