A few months ago, in Vegas with Anthony Bourdain and the Parts Unknown crew, I had uncommonly sweet digs and a lot of downtime. Tony probably speaks with more chefs around the world than any other person living. So in between his facial and his pedicure, I talked to him: M.R.: What issues do you see facing chefs today? I think a number of chefs are trying to figure out how to be good citizens of the world, and also serve the one percent. Trying to find a balance when their whole business model is built up around expensive markup of bottles of wine, only the very best parts of the fish, the rest has to be disposed of one way or another. A lot of chefs are trying to reconcile that. Chefs generally are good-hearted Read On »
Posts Categorized: Article
Here are a few Moroccan recipes that can spice up this long winter, via Independent UK.
Keep your eye peeled on coffee prices, the morning bean maybe increasing due to a draught in Brazil, via Daily Mail.
An infographic that depicts the amount of and types of meats produced all over the world, via Food Tech Connect.
An All Agave Project has begun in Rancho Valencia Resort & Spa in Santa Fe featuring the top agave sips of Mexico, via La Times.