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: osteria mozza
While I missed Friday’s Art of Mixology event (I had to play tourist sometime!) I made my way back to the white tents on Saturday for LG’s “The Taste of Something Better” culinary competition. Sponsored by the electronics company, the afternoon’s header was to determine “America’s Top Amateur Chef” with three finalists making it to […]
Surprisingly enough, I’ve never been outside of LAX during my trips to/through Los Angeles. Unsurprisingly, while sprinting between airport terminals in a vicious attempt to catch my connecting flights, I saw very little of the city. So when the Taste of Beverly Hills was announced, another fantastic Food & Wine-sponsored production, I took it as […]
Posted by R.K. Gella Currently referred to as the infamous Madoff Fraud, the so-called Ponzi scheme perpetuated by investment banker, Bernard Madoff, has allegedly cost its victims a sum totaling around 50 billion dollars. The damage has been catastrophic, forcing the closing of non-profits such as the Fair Food Foundation and attributing to the suicide […]