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A Profile of Charlie Palmer
Charlie is one of the most highly regarded chefs in America today. He is best known as the owner of New York’s Aureole restaurant, which he opened in 1988. Aureole enjoys a reputation as being one of the finest restaurants in the United States and Charlie’s Progressive American Cuisine garners attention worldwide... (more)
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An Interview with Thomas Keller of the French Laundry
The French Laundry in Yountville, California has been named the number-one restaurant in America by Esquire, Zagat Survey, Gourmet, Bon Appetit, USA Today, and Wine Spectator. Writing in The New York Times, Ruth Reichl called it "the most exciting place to eat in the United States." What more need be said?... (more)
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Bobby Flay
There are literally thousands of restaurants in the City of New York - the exact number is unknown to anyone, and changes on a daily basis. In an era of our culinary development where chefs have become celebrities, the numbers alone indicate the difficulty of rising to a level of a so-called "Star Chef."... (more)
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Julia Child: Still cookin' after all these years
At 87, America's most famous and influential chef is about to serve up a new book and a new TV series, and again take us into her culinary embrace... (more)
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Interview with Emeril Lagasse
If restaurants are theatre, Chef Emeril Lagasse deserves an Oscar. His New New Orleans style cooking has turned the town nicknamed the "Big Easy" on it's heels. And I don't think anyone thought that was possible. Listen in to hear what today's drama in the south is all about... (more)
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For Jacques Torres, the highest art is a piece of cake
Sugar in all forms seduces our sweet tooth from the first taste, but in the hands of a premiere pastry chef it becomes magical... (more)
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Daphne Higa: Finding sweet satisfaction in a 'Grand' paradise
The postcard-perfect tropical sunsets and balmy Pacific Ocean air that attract conventioneers and prospective brides and grooms to Maui's Grand Wailea Resort Hotel & Spa -- considered by many to be one of the most luxurious getaways in the world -- are ever-present challenges for pastry chef Daphne Higa. Even in waning daylight the Hawaiian sun can make pastries droop or melt.... (more)
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