It is becoming increasingly rare to find a hotel company that is up for the heady task of offering guests great rooms and an outstanding food and beverage program. This concept carries no weight at London's Mandarin Oriental Hotel. The Mandarin is an operation that takes pride in offering its guest a complete experience, created by the hotel's team and not someone else's.
So many words are written about being a woman in a kitchen, but so few focus on the positive attributes a female can bring to the stove. This month Jeremy Emmerson talks to three of Chicago's most successful chefs about the natural advantages women have in the kitchen, how a womean should handle herself and they offer a couple of words of advice for the up-and-coming female chef of tomorrow...
He is one of the America’s most respected chefs and known for embracing modern culinary techniques, but, does that make him a “molecular gastronomist”? Jeremy Emmerson put this, and many other questions to Wylie Dufresne.
Recently I got to sit down with one of New York’s brightest culinary talents, Johnny Iuzzini, the Executive Pastry Chef of famed three-star Michelin hotspot; Restaurant Jean Georges. Read on to discover what makes this sugar-fueled chef tick.
With two Michelin stars he's serious about food, but not so serious about himself. This month Jeremy Emmerson got to have a chat and a laugh with chef Douglas Keane as he talks about the eight people he would love to cook for and who he would have by his side.
Chef Chris Ward developed a passion for food as a child. Inspired by the style of his mother’s Louisiana cooking and his extensive travels with his parents, the seeds of Ward’s interest in haute cuisine were planted at an early age. Now, more than 20 years later, his creativity has been recognized and applauded by such publications as Food & Wine, Bon Appétit, Gourmet, and The New York Times.