Daniel Boulud on Pork Belly

"If there's one piece of meat in the world that became overused and overrated and still delicious and captured by every sort of chef, it's the pork belly."

 
Posted by Josh Friedland on Mar 29, 2011 in Chefs, Ingredient, Quotable, Trends | Link |
 


A Day in the Life of Tom Colicchio

According to the WSJ Magazine's new column "Tracked," over the course of one day, chef Tom Colicchio goes 10 bouts in the boxing ring, plates 500 dishes, laughs 12 times, whistles 7 times, and sings 5 rounds of "Elmo’s Song" for his 17-month-old son.

 
Posted by Josh Friedland on Mar 25, 2011 in Appetizers, Chefs | Link |
 


David Chang on the Worst Kitchen Chore

"Cleaning sea urchins or anything that would prick your fingers. And then making something like lemon confit – you’d have punctured your skin in about 10 places, and had to work in a highly acidic solution. Not fun."

 
Posted by Josh Friedland on Mar 7, 2011 in Chefs, Quotable | Link |
 


El Bulli Foundation

Ferran Adria details his plans for his el Bulli Foundation.

 
Posted by Josh Friedland on Jan 31, 2011 in Appetizers, Chefs | Link |
 


Alice Waters on Molecular Gastronomy

"I am so hungry for the taste of the real that I'm just not able to get into that which doesn't feel real to me. It's a kind of scientific experiment, and I think that there are good scientists and crazy old scientists that can be very amazing. But it's more like a museum to me. It's not a kind of way of eating that we need to really live on this planet together."

 
Posted by Josh Friedland on Jan 27, 2011 in Chefs, Quotable | Link |
 


Chef Jean-Georges Vongerichten on Gummy Bears

"A secret food I really love is gummy bears. I can eat a jar every day."

 
Posted by Josh Friedland on Jan 24, 2011 in Chefs, Quotable, Sweets | Link |
 


Celebrity Chef Kitchens: Lidia Bastianich

The Wall Street Journal goes inside Lidia Bastianich's Manhattan kitchen.

 
Posted by Josh Friedland on Jan 13, 2011 in Appetizers, Chefs | Link |
 


David Chang on New York Cuisine

"If you ask me what New York cusine is: dirty water hot dogs, a slice of pizza, what is it? Is it a little bit of everything? I don't know. But I think it's upon chefs to stop trying to make exact authentic replicas of cuisines around the world and try to figure out what's going on in America, what's going in in New York."

 
Posted by Josh Friedland on Dec 15, 2010 in Chefs, Quotable | Link |
 


Nigella Lawson on Cooking Experts

"There are experts on how to raise your children, experts on how to eat, experts on everything. Really you don't need to be an expert. There is something disenfranchising in making people feel they need a qualification or a great level of expertise before they are allowed in the kitchen."

 
Posted by Josh Friedland on Nov 17, 2010 in Chefs, Quotable | Link |
 


New Yorker on Chef April Bloomfield

The New Yorker's food issue features a long read on chef April Bloomfield, "the food world’s oblivious savant."

 
Posted by Josh Friedland on Nov 16, 2010 in Appetizers, Chefs | Link |
 


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