People call me a chef (even says so here). I’m not a chef. Ted Allen is not a chef (as if his round wood spoons didn’t say as much). Rachael Ray is not a chef. None of us ever said we were. (I have on occasion, claimed to be, but that was just to piss off Michael Symon, who is a chef, or was—now he’s a TV cook, entertainer, and successful restaurateur. I cooked at Sans Souci, a Marriot-owned restaurant, ages ago, but I wouldn’t last an hour on the line today.) Terms matter. I say this because today’s guest poster, Patricia Tracey, is and remains solely a chef. Not a celeb chef like Symon or Bobby Flay (both of whom are superlative cooks, btw, another and more meaningful term). She’s a cook’s cook, a woman Read On »
Posts Categorized: Food Business
By contractual agreement with Little, Brown, venerable publisher of so many of my favorite authors, I will be UNPUBLISHING The Book of Schmaltz: Love Song to a Forgotten Fat tomorrow morning, so that Little, Brown can roll out the book in hardcover this coming August. So, if you want it for your iPad or iPad mini at the lowest price you’ll ever see it, get it now (it’s received nothing but critical raves, I’m proud to say, and is being offered at half the price it will go for electronically in August and for one-quarter its hardcover jacket price). If you already own it, don’t delete it from your device and you will continue to be able to use it (see note at bottom of post for more info). It will be republished after the hardcover Read On »
Motown is becoming a city that wants its citizens to be more aware of fresh food and urban gardening, via Civil Eats.
Last summer, on assignment for Condé Nast Traveler, I visited a farm that raises ducks for foie gras, driven there along harrowing roads in southwestern France by Kate Hill. I’d never seen the practice, vilified in America, of force-feeding ducks and, being in the land of foie gras and confit de canard, I had to see for myself. The farm, Souleilles, run by Yves and Geneviève Boissière, is wide, wide open in the town of Frespech. The husband and wife were warm and welcoming and watched me take an iMovie and iPhone pix of the practice while Yves spoke at length about the process. The ducks are pasture raised most of their lives, then force fed for 14 days, beginning with a little less than half a pound twice a day, increasing to less than Read On »
Video: How Kristopher Bronner shares how he and his brother want to change the world through making better candies, via TEDx.