Chefs & Restaurants
Modernist Bread with Chef Francisco Migoya
Bread is a thread of civilization. Over the past four years, Chef Francisco Migoya has led his team of experts at Modernist Cuisine to create a five volume plus recipe book weighing a total of 53 pounds that explores the past, present and future of bread. With over 1200 recipes and 1500 experiments, Chef Migoya…
Read MoreGrandes Dames Carol Brock and Lidia Bastianich
What a delightful honor to become a member of Les Dames d’Escoffiers (LDEI) and to attend the annual conference and meet the founder, Grande Dame Carol Brock. LDEI is a philanthropic organization of women leaders in the fields of food, fine beverage and hospitality with 40 chapters around the world whose mission is to…
Read MoreChef Alice Waters: Queen of the Garden
Chef Alice Waters is a counterculture culinary hero who has helped pioneer the farm to table movement in the United States at her iconic restaurant Chez Panisse. At age four, she won a costume contest dressed as “Queen of the Garden” that featured produce from her parents’ Victory Garden. This win was just a mere…
Read MoreTastes of Morocco: Chef Joel Kazouini
Discover the flavors of Morocco with Chef Joel Kazouini, founder of Chez Joel Bistro in Chicago’s Little Italy. Moroccan food has many influences, including the cuisines of Spain, France, Africa and Arab countries. “Spices such as turmeric, cumin, ginger, paprika and saffron make the foods tasty and delicious,” Chef Joel explains. Essentially Moroccan food is…
Read MoreChef Jacques Pepin: Cooking with the Family
“Food and conversation in the kitchen is the glue that holds the family together.” Chef Jacques Pepin, Kitchen Chat In his latest cookbook, A Grandfather’s Lessons: In the Kitchen with Shorey, Chef Jacques Pepin shares recipes and tips as he cooks alongside his granddaughter. As he says, “The kitchen is the common denominator where we…
Read MoreMatt Moore Shares The South's Best Butts and Pitmaster Secrets
Barbecue is the centerpiece of the southern table, and the pork butt is its hallmark. (Actually, the pork butt is a shoulder cut). Everyone can agree on that, but it’s the sauce and sides that are always up for discussion. As Matt Moore’s mother always said, “Opinions are like butts, everyone has one.” In his…
Read MoreBarbara Lynch: A Boston Icon
Circumstances shouldn’t define or confine one’s dreams. Award winning chef and restaurateur, Barbara Lynch, is an inspirational example of how someone can succeed despite limited resources and opportunities. Chef Lynch tributes her high school home economics teacher for seeing her potential in the culinary industry, thus keeping her from dropping out of high school. In her compelling…
Read MoreJaime Laurita: Celebrity Rockstar Chef
Tattoos and Pearls. Chef Jaime Laurita and I have the perfect pairing of friendship. He is like a brother to me and continues to inspire and encourage me on my culinary journey. A milestone moment was visiting Anne Willan, the founder of La Varenne Cookery, in her kitchen. We met several years ago when…
Read MoreChef Frank Stitt: "The Godfather of Southern Cuisine"
Chef Frank Stitt has created a constellation of outstanding restaurants in Birmingham, Alabama. Highlands Bar and Grill received its ninth consecutive James Beard Award nomination for Outstanding Restaurant in America. His impressive culinary journey includes working in the kitchen with the highly acclaimed pioneer of farm-to-table, Alice Waters at Chez Panisse and spending time in…
Read MoreCelebrating James Beard: America's First Foodie
On May 1st, The James Beard Awards will once again be in Chicago! And I have some exciting news to share….. Kitchen Chat will be on the Red Carpet interviewing your favorite chefs and nominees, and my dear friend, Chef Jaime Laurita will be my special co-host. For live feeds of the evening, follow #jbfa…
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