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.
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.)
With his new cookbook "Mexican Everyday" out in stores, Rick Bayless takes a moment to discuss his latest title, tells us what's cooking at his restaurants, shares a recipe and touches on his life outside of the kitchen.