All Entries in the "Chefs" Category
“Advice To Young Chefs” by Marc Vetri (Head Chef/Owner of Vetri, Osteria, Amis, Alla Spina)
Very sage advice…. >>>> Click here to read complete article 1.) No one cares about your resume. 2.) Don’t worry about what you get paid. 3.) Work ethic and attitude is everything. 4.) Learn the basics. 5.) Don’t ever think you’re above learning from anyone. 6.) If you’re getting into cooking and the restaurant business [...]
SOUPSTOCK
Save the land that feeds us. Stop the Highland Mega-Quarry Soupstock is a one-day celebration on October 21st 2012 that will feature delicious soup creations by more than 100 of Canada’s top chefs. The culinary mega-event follows last year’s hugely successful Foodstock event, which drew more than 28,000 people and 100 chefs to a farm adjacent to [...]
Foodstock draws 30,000 people to protest Mega-Quarry
Melancthon Mega-Quarry Water concerns and environmental risk assessments impede plans for a mega-quarry near the GTA By Ruth VanDyken Ontario’s densely populated Greater Golden Horseshoe, which hugs the western tip of Lake Ontario from the Greater Toronto Area (GTA) to Niagara and stretches all the way to Georgian Bay and Peterborough, has less than four percent [...]
“The Ten Commandments of a Chef” by Daniel Boulud
1. Keep Your Knives sharp Your most basic tool is your knife. To cut well, all of your knives must be sharp. Make sharpening a daily ritual at the very least. A knife is not like a car that breaks down. If it does not perform, you have not kept it sharp. Remember, it is [...]
Behind the scenes at the French Laundry
How French Laundry’s chefs reach for the stars Sophie Brickman, Chronicle Staff Writer San Francisco Chronicle September 12, 2010 04:00 AM Copyright San Francisco Chronicle. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. Sunday, September 12, 2010 Thomas Keller, executive chef and owner of the French Laundry, twice named “the [...]
Harvard Business Review – Life’s Work: Mario Batali (hbr.org)
The CEO in Orange Crocs – Mario Batali talks about leadership, the importance of teamwork, and what makes an entrepreneurial partnership work. To read the entire article click on this link <http://bit.ly/9AE3JR>
Casting Call for Top Chef Canada!!!
Do you have what it takes to be a Top Chef? Click on link to find out more… http://bit.ly/aOICDF. Download Application (deadline is June 14, 2010)… http://bit.ly/d5JZk
First-ever Canadian Chef Survey reveals top menu trends for 2010 [CNW]
TORONTO, March 4 /CNW/ – Local, sustainable and organic food choices top the list of what’s hot in Canada’s restaurant kitchens. The trends are revealed in a new survey of professional chefs conducted for the Canadian Restaurant and Foodservices Association (CRFA). Click here for the top picks for 2010
Updating Restaurant Etiquette for a Modern Age [starchefs.com]
This is a great piece explaining how important Back of House ‘Best Practices’ are to the culture of the entire operation. Click to read the entire article.
McDonald’s Has a Chef? [Time]
This is a very interesting excerpt from an article in Time about Daniel Coudreaut, a CIA trained Chef with Four Seasons experience, whose McDonald’s Director of Culinary Innovation & Menu Management. “In 2004, Coudreaut arrived at McDonald’s headquarters, a sprawling, bosky campus in Oak Brook, Ill., outside Chicago. His kitchen, which is on the third [...]