Polcyn discusses charcuterie and the food scene in Detroit. He also talks about the economics of the pig, via Crain’s Detroit.
Posts Categorized: chefs
Just returned to snowy Clevelandtown, a twenty-two hour haul from Lyon via Heathrow and O’Hare, thinking all the while on the Bocuse d’Or competition and feeling bad for Team USA, and wondering what to make of it all. “This was a tough one to swallow,” Chef Kaysen wrote in an email, hours after the competition. “I think I need some months to really draw all the inspiration that was seen there. I realized in the beginning of the day after seeing both Denmark and Sweden that we did not play the game—we went there and did our food, we did what we thought was right because we loved it so much, but clearly there is a defined game in the way that food that should be presented. Once that is figured out, then we have Read On »
What do culinary competitions mean in America? Reality shows on Bravo and the Food Network pitting chefs against one another have made compelling TV and earned huge audiences here, but actual not-made-for-TV competitions remain off the radar. American chefs who competed in them were relative unknowns, and the most well-known chefs, those with high profile restaurants, tended to dismiss them for their old fashioned, aspic-coated food platters and the hotel and country club chefs who created them. But in 2008, one of the most revered chefs in the world, Paul Bocuse, famed both for his food and his restaurant as well as his unusual media savvy, aimed to change that by attempting to elevate the competition he created in 1987 in the eyes of America. To do this, he asked two of America’s most famous Read On »
Noma in Copenhagen, Denmark is the world’s top restaurant led by Chef Rene Redzepi. Learn about gastronomic explorers, the inter-relation of botany and weather, and how Redzepi became who he is, via Independent UK.
This review can’t begin without the kind of disclosure that reveals even more than I know to reveal. Kitchen Confidential annoyed me when I read it. I was grudging. The guy could write—this fucking hack cook. Annoying. He could really write. Not only was I jealous, but I also saw it as a danger. This guy was so compelling, so romantic in his portrayal of cooks, I worried for all the young cooks about to move into this world. There couldn’t possibly be a worse role model for young chefs than the author of Kitchen Confidential, and yet the hordes were following this piper gleefully and indiscriminately (would they too like to be selling their old paperbacks at 95th and Broadway in winter for heroin money?). Also his book was more successful by far than Read On »