The news that luxury department store Fortnum & Mason will be removing foie gras from its shelves after continued pressure from campaigners has been described as a huge step forward by chef Alexis Gauthier. The French chef used to sell 20kg of foie gras a week at his London restaurant, Gauthier Soho, until […]
Read Time : 7 Minutes
Great Escapes: St. Louis Chef Rob Connoley’s Favorite Ozark Ingredients
In spring 2019, Rob Connoley opened Bulrush in St. Louis, in the Grand Center Arts District. Courtesy Rob Connoley Text size Growing up in St. Louis, chef Rob Connoley spent summers and weekends holed up in the family cabin about an hour south, in Ste. Genevieve, Mo. “It is a […]
Read Time : 10 Minutes
20 gifts for the home chef at Green Monday prices
The Hill may be compensated and/or receive an affiliate commission if you buy through our links. Don’t settle for mediocre when it comes to your appliances and cookware. You must have quality, yet affordable items in your kitchen to help create delicious meals, tasty beverages, quality coffee, and yummy desserts. […]
Read Time : 5 Minutes
For Chef Michael Lomonaco, Focusing on Future Is Recipe for Survival | Top News
NEW YORK (Reuters) – New York City chef Michael Lomonaco is no stranger to adversity. As chef/partner at Porter House Bar and Grill and Hudson Yards Grill, Lomonaco has created and run some of New York City’s most iconic restaurants, including the 21 Club and Windows of the World, which […]
Read Time : 6 Minutes
Ask Amy: Chef whistling is a real kitchen nightmare
Dear Amy: I am a line cook in a restaurant kitchen. It is a loud, hot and dangerous environment. I like my job, though, and find satisfaction in prepping and preparing food. I like the owners and all my co-workers except for one. That one person is the chef of […]
Read Time : 9 Minutes
Chef Asha Gomez is tired of being pigeonholed
Through her new cookbook, “I Cook in Color” (Running Press, 2020), Gomez is pushing far beyond the borders of any one country or state. Her passport stamp to Italy turned into a rustic seared quail ragù with piccante frantumato. Chickpeas and pomegranate molasses from the Persian market in Atlanta, where […]