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Source: latimesblogs.latimes.com --- 13 days ago
Marco Pierre White (aka "the godfather of rock-star chefs," "enfant terrible of the British restaurant scene," etc.) retired from the kitchen in 1999 but has recently embarked on a television career; last year, he was head chef on the third... ... Source: nymag.com --- 28 days ago
I'm used to holding a knife. Photo: Getty Images Metromix caught Marco Pierre White referring to Alain Ducasse as "soulless" during his talk with Anthony Bourdain at the Star Chefs International Chefs Congress yesterday. When moderator Michael Ruhlman asked the two to define the role of a chef, White, who spent some weeks shooting Chopping Block here, insisted that if you put your name on a restaurant you should be in the kitchen. Bourdain, on the other hand, thought it "cruel and snobbish" to expect an aged chef to put in 90 hours a week at a stove. Meanwhile the event's host, Ted Allen, "looked on uncomfortably during the extended lashing of chefs working in the medium." So which chefs got called out? Well, Gordon Ramsay, for starters ("The last thing you should be doing in the kitchen is belittling people," said White), and pretty much anything on the Food Network. Marco Pierre White and Anthony Bourdain discuss things they don't like [Metromix] Earlier: At Star Chefs Symposium, No Outsiders Allowed ... Source: www.brandrepublic.com --- 35 days ago
LONDON - Celebrity chef Marco Pierre White is launching a new coffee brand called 96°. The range is a joint venture between Pierre White and coffee distributor Oliver Dadoun. It will be sold exclusively at Selfridges until the end of the year before rolling out nationwide. ... Source: www.nysun.com --- 25 days ago
Marco Pierre White vanished. At the very point when cooking became rock 'n' roll, the man who created the modern-day British phenomenon of the celebrity chef handed back his three Michelin stars in 1999 and went fishing. But although he quickly adapted to his second career as a country gentleman, he didn't find quiet anonymity entirely becoming. So, he has returned to prominence as the star of the British version of "Hell's Kitchen," which goes prime time on NBC next month with another... ... Source: www.caterersearch.com --- 12 days ago
Marco Pierre White is in talks to launch his Frankie’s chain of high-street Italian restaurants in the USA. ... Source: www.audionicheblogs.com --- 2 days ago
The Hell’s Kitchen star talks fame, family and fortune - and reveals why his mother’s untimely death still haunts him Original post by Yahoo! News Search Results for marriage problems and Wordpress Niche Blogs by Wordpress Niche Blogs ...
Source: www.topix.com --- 28 days ago
From left: Moderator Michael Ruhlman with panelists Marco Pierre White and Anthony Bourdain in New York on Sunday, September 14. ... Source: nymag.com --- 12 days ago
Marco Pierre White is negotiating to open “highly glamorous and girl- and family-friendly” sports bars (that's right, sports bars ) in two American cities, though he won’t say which ones. Don’t expect them to be cheap. His advice on operating a restaurant during economic turmoil? “Put your prices up.” [ LAT via Eater ] ... Source: nymag.com --- 12 days ago
Centro Vinoteca must breed TV chefs. First Anne Burrell, and now the sous-chef, Leah Cohen, is on the new season of Top Chef . This season's hometown hero is 27 and grew up in Scarsdale. She went to the CIA and spent 18 months cooking in Italy. Her specialty is homemade pasta, and her favorite chef is Marco Pierre White. Hometown Heroes, Metro N.Y. Division: Ariane Duarte, chef/owner of CulinAriane in Montclaire, N.J. "Her strong belief is that anything can be fixed and to keep smiling," according to her Bravo bio. We'll see how long that lasts. "Danny," the executive chef at Babylon Carriage House , is 26 and has a slim bio. But according to his restaurant's Website, Daniel Gagnon is the chef de cuisine there. ALEX AGE: 33 HOMETOWN: New York, N.Y. – currently resides in Los Angeles, Calif PROFESSION: Executive Chef, Restaurant 15 CULINARY EDUCATION: International Culinary Education, I.C.E. – New York, N.Y. FAVORITE FALL RECIPE: Duck Confit – Duck breast, onions, carrots, celery, cloves, cinnamon, duck fat, fresh herbs FAVORITE SIMPLE SPRING RECIPE: Red snapper with guava beurre blanc, guavaberry and sweet plantain hash Alex currently serves as Executive Chef /Partner at a small boutique restaurant in Los Angeles, Calif., Restaurant 15. His culinary career is based primarily in small individually owned restaurants, which is fitting since he has a personal relationship with food and finds his creativity is best expressed in those ...
Source: nymag.com --- 33 days ago
The Star Chefs International Chefs Congress starts this weekend at the Park Avenue Armory take that, Fashion Week! Admission is limited to industry types, but that umbrella is large and covers everyone from chefs and bartenders to purveyors and publicists. It's worth looking into your eligibility (or finding a way to sneak in) just to witness Paul Liebrandt teach "Voulez-vous Sous Vide Avec Moi (Ce Soir)?" on Sunday afternoon. The focus is lamb, which the course description ensures Liebrandt "will approach from various angles." But the symposium is also a chance to meet some global toques. Heston Blumenthal of England's The Fat Duck will deliver the keynote address about inspired cooking; Marco Pierre White is on board to ponder the role of chef (in a panel that includes Anthony Bourdain and Michael Ruhlman); and, as further testament to the popularity of sous-vide , Michelin-starred Spanish chef Joan Roca will demonstrate the technique on Monday. Start prepping your chef disguise now. StarChefs.com International Chefs Congress 2008 [ Official site ] Related: ‘Sous Vide’ — Do Try This at Home! ... Source: thescotsman.scotsman.com --- 96 days ago
Former Michelin-starred chef Marco Pierre White is back on TV with a culinary tour of Britain. Here he tells Alison Roberts why he condemns the free-range chicken 'snobs&# ... Source: www.thisislondon.co.uk --- 99 days ago
Former Michelin-starred chef Marco Pierre White is back on television with a culinary tour of Britain. Here he reveals, why he's never fallen in love. ...
Source: www.cityfile.com --- 26 days ago
♦ A very modest Daniel Boulud says his restaurant on the Bowery will be "the greatest diner on earth." [ NYP ] ♦ Serge Becker 's new Swiss restaurant, Cafe Select, is finally open to the public, albeit only for lunch for the moment. [ Eater ] ♦ Frank Bruni says he doesn't understand the concept of bottle service. This might have something to do with the fact that he's 43. [ NYT ] ♦ Apparently you can find some decent food in Little Italy. [ Metromix ] ♦ Photos from Little Italy's festival of San Gennaro. [ GoaG ] ♦ Marco Pierre White thinks fellow Brit chef Gordon Ramsay is boring and only interested in money. [ NY Sun ] ♦ A round-up of the best bagels in New York. [ VV via Eater ] ♦ Alaskans really do eat moose meat. They serve it as steak, make it into hamburger meat, and even use it as a pizza topping. Yum. [ NYT ] ... Source: www.accidentalhedonist.com --- 23 days ago
Mimi Sheraton recently posed a hypothetical question to Anthony Bourdain, Heston Blumenthal, and Marco Pierre White: If you had to choose between first-rate ingredients prepared by a second-rate chef, or second-rate (but not spoiled) ingredients cooked up by a first-rate chef, which would you choose? I've been thinking about this question for well over a day now, because something about its premise is bothering me. I think what it boils down to is this: Part of variety of skills needed to be a top level chef is to recognize the quality ingredients from the merely adequate. In my mind, a second rate chef would only come across quality ingredients only by happenstance or by guidance from a first rate peer. But Ms. Sheraton's point as it relates to the restaurant industry is quite relevant. If you go into a Mario Batali restaurant thinking that he himself is cooking today, you run the risk of being highly disappointed. So, if we're running under the assumption that the highly praised chef's kitchen may not actually contain said chef, why are we going to their restaurant to begin with? It's this question that makes me believe that, while we think that we're going for the chef, what we are going for is the quality of the ingredients and , more importantly, the quality of the recipes. For while the first rate chef may not actually be on site, we know, through both experience, accounts of others, and good ol' fashioned PR, that the food ...
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The Museum of the American Cocktail’s mixologist caricatures were pretty funny, but this is even better — by way of advertising the International Chefs Congress taking place at the Park Avenue Armory September 14 to 16, Starchefs.com features two cutout dolls on the cover of the catalog of events, which include talks (moderated by Ted Allen) with Heston Blumenthal, Charlie Trotter, and Rick Moonen, as well as workshops with Masaharu Morimoto, Dan Barber, Anne Burrell, and others. We figure the chef on the left is modeled after Ilan Hall, but what about the female chef with the requisite dragonfish tat? And come on, guys, some faux -hawk varieties would’ve been nice! A Rotavap in honor of Wylie Dufresne and Sam Mason’s workshops? Maybe some heroin needles, in honor of Anthony Bourdain’s chat with Marco Pierre White? What else? ...
Marco Pierre White (center) and Anthony Bourdain are bored by your questions. Michael Ruhlman is on the left. “The Role of a Chef” panel which closed out day one of the StarChefs International Chefs Congress at the Park Avenue Armory featured iconoclasts Marco Pierre White and Anthony Bourdain (with writer Michael Ruhlman moderating) dishing about chefs they liked, and some they didn’t. As usual , Anthony Bourdain reserved most of his venom for food television personalities. When the conversation veered toward restaurants, both panel members essentially offered their thoughts on absentee chefs , who ostensibly oversee more restaurants than they can possibly physically cook in every day. Marco Pierre White cited Pierre Gagnaire and Alain Passard as examples of chefs who are unwaveringly dedicated to the craft. “Passard is a man of nearly 60,” White said, “and he’s still at the stove.” When an audience member asked White about Michelin starred chefs between the ages of 25 and 30 he admired, White said: “There are none. I was 33, and I’m still the youngest.” All this is typical coming from a chef who earlier this year endorsed a line of soups bearing his name by way of saying “I'm not pretending I'm the creator of these soups. Anyone believing that is a fool.” ...
Yesterday, chef Grant Achatz of Alinea was slated to deliver a presentation on his eclectic serving implements (the antiplate, tripod, and squid) at the StarChefs ICC . First, however, he had a few words in response to “something that came up with a group of gentlemen,” referring to Anthony Bourdain and English chef Marco Pierre White’s controversial Sunday night panel . White claimed that 18 course (or more) tasting menus consisting (sometimes) of nontraditional food are injurious to some authentic ideal of cooking, and that a meal with an amuse guele , two courses, and pudding would suffice, thank you. (Frank Bruni also has a problem with tasting menus). “If what I do is pointless, then maybe what Wylie does, what Andoni does, what Jean Georges does, what Charlie Trotter does - maybe it's all pointless,” Achatz said, pacing the stage restlessly. Achatz, who was the subject of a sprawling New Yorker profile in June, offered a response to his fellow chefs’ dislike for tasting menus, but also to his cooking, sometimes called molecular, sometimes called techno-emotional. “It’s cooking by numbers,” White said on Sunday, seemingly contradicting his previous kind words about Achatz’s cooking. Achatz said that "eating a ripe tomato sprinkled with salt can be a profound emotional experience," but that "there’s room in cooking for more than a piece of fish, roasted on the bone with salt, a squeeze of lemon juice, and olive oil." ...
Here's some food for thought for today... That phrase "the best laid plans"... it mostly applies to snacks . A recent study cites people who said they'd choose an apple or banana if they wanted a snack, but when faced with less-healthy options, the candy bars always won out. Another good phrase is "know what's in your food", and it especially applies to baby food. It seems a baby food company in California knowingly put moldy vegetables into their products. Also in the "know what's in your food" category, especially if you hate waxy mainstream chocolate - candy bar companies are changing the formulation of their product to replace expensive cocoa butter with cheaper vegetable oils - and worse, are still trying to legally call it "chocolate". Who wouldn't love to work in an office where the pie charts are made from real pie ? There's plenty of room to set up a farm in downtown Toronto - just ask the folks at the Sunshine Market. It's a 24-hour job being Marco Pierre White. White and Anthony Bourdain comment on the celebrity chef phenomenon at the Star Chefs International Chefs Congress. We don't need no steenkin' tasting menus !! And finally, Alec Baldwin thinks it would be easy to be a pastry chef or restaurant critic once you've played one on TV. His line of Alec Baldwin's Gourmet Schwetty Balls will be out in time for Christmas. addthis_url = 'http%3A%2F%2Fwww.tasteto.com%2F2008%2F09%2F15%2Ffood-for-thought-monday-september-15t ...