Food and WIne magazine recently released the list of the best new chefs in the United States. These are the next generation chefs, in their mid-20s, and yet already showcasing brilliant talent and drive. Watch out for them!
Originally posted on December 14, 2007 @ 11:33 pm
Every year, WOlfgang Puck prepares the meal for the prestigious Oscars Governors Ball. Everybody who’s anybody is there. The ingredients must be perfect, the flavors perfectly orchestrated. After all, there are 1,500 celebrity guests there, and they will raise hell if the chicken is even the slightest overcooked.
Puck created a very elaborate menu
that included pizza with white truffles and kumamoto oysters. There were appetizer trays, tapas, sushi bar, seafood bar, buffet. Just a whole lot of food — and madness in the kitchen.
Consider the numbers;350 kitchen staff,6,000 Pieces of hand polished Flatware, and a really long shopping list:
500 Bottles of Laurent Perrier Champagne
2,000 Bottles of Sterling Wine
300 lbs. Smoked Wild Salmon
100 lbs. Natural Certified Angus Beef
600 ea. Spiny Lobster
10 lbs. French Farm Raised Osetra Caviar
250 Whole SMART Organic Chickens
16 lbs. Black Truffles from Perigord, France
10 lbs. White Truffles from Alba, Italy
15 Whole Yellowtails
150 lbs. Big Eye Tuna
25 ea. Thai Snapper
100 Dozen Kumamoto Oysters
100 lbs. Black Farm-Raised Mussels
150 lbs. Little Neck Clams, Farm Raised
300 lbs. Jumbo Shrimp
550 lbs. Snake River Farms Wagyu Beef (American Kobe)
25 Whole Wild Striped Bass
Originally posted on December 13, 2007 @ 11:37 pm
Everybody needs to eat, that we all know. It is a requirement of living. Cooks all over the world know this and strive to present the best possible tasting dishes under any circumstance, even when you work in a submarine.
James Martin recently got to try out the new galley of the HMS Ambush and was surprised at how spacious the galley was. He said it was bigger than most galleys he’d seen and was very well arranged, with the refrigerators and freezers easily accessible. He also noted that everything was well thought out and made to last.
James Martin got to try out the galley, preparing pancakes with a nautical rum sauce. On hand to assist him was Royal Navy Chef Andy Patton of the HMS Turbulent. Chef Patton noted that this galley was bigger than any he had used in the past 11 years. He notes that everything is conveniently placed and is a very comfortable work environment.
Originally posted on February 27, 2007 @ 11:18 am
One area that is very important when you are a regular traveler is the food area of any airport. You sometimes have a lot of time to kill between flights and you may want to grab a bite to eat while you wait. Thankfully, gone are the days when you would have to make do with just greasy food or the vendo machine.
If you are flying out from the T.F. Greenstate Airport in Rhode Island, you will get to enjoy the food made by Wolfgang Puck. Opening in October, the Wolfgang Puck Gourmet Express is an open-air style cafe. The menu includes the chef’s famous pizzas, soups and salads for traveler‘s enjoyment. Yummy!
The time may not go any faster (this is definitely beyond Chef Puck’s abilities) but thanks to his creativeness and dedication to quality, the waiting will definitely be a lot tastier. You may not even notice the time because the food is sure to be good.
Originally posted on March 6, 2007 @ 9:39 pm
If there is one celebrity chef who is getting major media exposure, it is Rachael Ray. This non-traditional (read not a professional chef or trained in a culinary school) cook went from teaching shoppers a few basic recipes in a cooking demo class to having multiple shows on the Food Network, books and Magazine. You can literally spend everyday with Rachael Ray though it isn’t likely to be in person through these sources.
Her magazine, Everyday With Rachael Ray, is a very useful resource. The recipes included aren’t just a list of ingredients and instructions. Each one has pictures as well so that you know what your finished product is supposed to look like. There are recipes for kids, 30 minute meals, meals for cooking once a month with friends and easy to prepare meals. Just a little something for everybody.
The magazine and its contents are just like Ray herself. It is fun, easy to read and understand. The recipes are easy to follow and result in delicious meals that don’t take forever to make or any major cooking skills.
Originally posted on March 10, 2007 @ 8:04 pm
