Iron Chef, restaurateur and now author takes time out to talk about his food, thoughts and first publication Michael Symon’s Live To Cook Recipes and Techniques To Rock Your Kitchen.
After forty years in the kitchen, Chef Leif Mannerström is a household name in his Sweedish homeland. He holds a michelin star, has been featured on a national postage stamp and has some thoughts on Gordon Ramsay...
I wondered, beyond looking good, what were the benefits of being a chef in shape? So who better to put my questions to than; Michel Roux Jr. - distance runner and chef of the London restaurant, Le Gavroche?
Did you ever wonder what it would be like to travel by private jet? Cook on tour with Madonna, fire up the stove in the Osbourne’s home or cater events for Naomi Watts? This month meet a lady that does just that...
You don’t hear the words “Modern Canadian Cooking” too often. But for those outside of America, stop and think, ten years ago we never thought of the U.S.A as a culinary Mecca and look what’s happening now.
An interview with with Brit Chef Thomas Buckley – Executive Chef of Nobu Miami and co- author of the latest great cookbook to come from the Nobu camp - Nobu Miami: The Party Cookbook
Having been named one of the ten best pastry chefs in America by Pastry Art & Design in 2005. Zuckerman's desserts, which were described as a "life-changing experience" by The New York Times, have earned her extravagant praise from every major critic in the New York area.
I am not sure why but even after several years of publishing GlobalChefs.com I am still never at ease when interviewing other chefs. Even as the chef of a fantastic hotel, I still feel a little nervous, so when I arranged to meet Aussie-T.V-hottie-chef Curtis Stone I decided where better to break the ice than at the Ferry Plaza Farmers' Market. (Please note although I live in San Francisco I did not come up with the descriptive "hottie" word myself, it was from my very good friend Helene.)
