Anthony Bourdain On Today's Chefs.

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 »

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Keep your eye peeled on coffee prices, the morning bean maybe increasing due to a draught in Brazil, via Daily Mail.

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An infographic that depicts the amount of and types of meats produced all over the world, via Food Tech Connect. 

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This infographic shows the dangers of the artificial food dyes, via Food Tech Connect.

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  I remember cooking for my dear Uncle Jon at my dad’s house, and after sticking my finger into a simmering pot of sauce to taste it, he looked at me as if I’d just spit into the food. When I confirmed that he was indeed concerned about germs, I was astonished. He seemed to have no idea that any bacteria on my finger would be killed by the heat (billions on the food and in the pot probably had been) and that my hands were the cleanest in the kitchen because, as I was cooking, I was continually washing them. (Please no comments from ID docs telling me about heat-resistant toxins; I’m not picking my nose and sticking it in food.) Yes, the cleanest hands in the kitchen. I was alerted to the new Read On »

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