All Entries in the "Chefs" Category

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 of the [...]

“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. [...]

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 This material may not be published, broadcast, rewritten or redistributed.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 [...]

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 floor [...]

Eleven Madison Park Chef Tapped to Represent USA at Bocuse d’Or [NBCNY]

“Eleven Madison Park’s James Kent has been selected to represent the United States at Bocuse d’Or, the bi-yearly chef competition that takes places next February in Lyon, France.”
Click here to read the rest of this article

Michael Smith on his Iron Chef appearance vs Bobby Flay

“We went down to New York City to open up a big ol’ can of Maple whoop ass and poured it all over Bobby Flay’s head.”