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Chef's Story
''Chef's Story'' is a 26-part Public Television series featuring Dorothy Cann Hamilton interviewing well-known chefs and restaurateurs. Hamilton, founder and CEO of The French Culinary Institute, conducts the interviews in front of culinary students in the first half of each episode. Each chef then moves into a kitchen in the second half and prepares a dish they consider signature or instructive. The FCI's International Culinary Theater acts as the host for each episode. Inspired by Inside the Actors Studio, interviews focus on each guest's growth as a chef and the philosophy they bring to their restaurants. Chef's Story is produced by Soho Culinary Productions, Full Plate Media, and Lemnos Development and debuted on public television stations in April 2007. A companion book compiled by Dorothy Hamilton and Patric Kuh was also published by HarperCollins.Dorothy Hamilton and Patric Kuh. (3 April 2007). ''Chef's Story: 27 Chefs Talk About What Got Them into the Kitchen.'' Ecco. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Public Television
Public broadcasting involves radio, television and other electronic media outlets whose primary mission is public service. Public broadcasters receive funding from diverse sources including license fees, individual contributions, public financing and commercial financing. Public broadcasting may be nationally or locally operated, depending on the country and the station. In some countries a single organization runs public broadcasting. Other countries have multiple public-broadcasting organizations operating regionally or in different languages. Historically, public broadcasting was once the dominant or only form of broadcasting in many countries (with the notable exceptions of the United States, Mexico and Brazil). Commercial broadcasting now also exists in most of these countries; the number of countries with only public broadcasting declined substantially during the latter part of the 20th century. Definition The primary mission of public broadcasting is that of public servic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michel Richard
Michel Louis-Marie Richard ( ; ; March 7, 1948 – August 13, 2016) was a French-born chef, formerly the owner of the restaurant Citrus in Los Angeles and Citronelle and Central in Washington, D.C. He has owned restaurants in Santa Barbara, Tokyo, Carmel, New York City, Atlantic City, Las Vegas and Washington D.C. Biography Richard was born in Pabu, Brittany, France on March 7, 1948, and raised in Champagne. Needing to help his mother care for his siblings, he learned to cook. By age 14, Richard was working full-time as an apprentice pâtissier at a hotel restaurant in Reims. After completing his military service as a cook in the French Army, he moved to Paris, where he was hired by French pastry chef Gaston Lenôtre at Maison Lenotre. In 1974, Lenôtre sent Richard to the United States to open Lenôtre's short-lived New York branch, Chateau France. After 3 years, Chateau France closed, and Richard moved to Santa Fe, New Mexico, becoming pastry chef for the French Pastry Shop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tom Colicchio
Thomas Patrick Colicchio (; born August 15, 1962) is an American celebrity chef. He co-founded the Gramercy Tavern in New York City, and formerly served as a co-owner and as the executive chef. He is also the founder of Crafted Hospitality, which includes Craft (NYC and Los Angeles), Riverpark (NYC), Temple Court (NYC), Craftsteak (MGM Grand Las Vegas), Heritage Steak (Mirage Las Vegas) and Small Batch (Long Island) restaurants. Colicchio is the recipient of five James Beard Foundation Awards for cooking accomplishments. He has been the head judge on every season of Bravo reality TV show '' Top Chef'' as well as ''Best New Restaurant'' which he also executive produces. Colicchio has also been a featured chef on '' Great Chefs'' shows. Early life Colicchio was born in Elizabeth, New Jersey, the middle son of Beverly Ann (née Corvelli) and Thomas Patrick Colicchio. He has an older brother Michael and a younger brother Philip John. His father was a union organizer. He is of I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charlie Trotter
Charles Trotter (September 8, 1959 – November 5, 2013) was an American chef and restaurateur. His most well-known restaurant, Charlie Trotter's, was open in Chicago from 1987 to 2012. Early life and education Trotter was born in Wilmette, Illinois and graduated from New Trier High School in Winnetka, Illinois. He attended Southern Illinois University in Carbondale, Illinois from 1977 to 1979, and then transferred to University of Wisconsin–Madison. Trotter started cooking professionally in 1982 after earning a political science bachelor's degree from UW–Madison. Career For five years after college, he worked and studied in Chicago, San Francisco (at the California Culinary Academy), Florida and Europe. He opened his first restaurant in Chicago with his father, Bob Trotter, as his partner. Trotter was the host of the 1999 PBS cooking show ''The Kitchen Sessions with Charlie Trotter,'' in which he details his recipes and cooking techniques. He likened cooking to an im ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charlie Palmer (chef)
Charlie Palmer is an American chef, hospitality entrepreneur, hotelier, and author. He has built hotels and restaurants throughout the USA. Career Palmer trained at the Culinary Institute of America, and started his executive chef career at The River Café. The Charlie Palmer Collective encompasses a collection of restaurants and hotels throughout the USA. In 1988, Palmer opened his restaurant Aureole in Manhattan, where he showcased regional American ingredients. In 1999, he opened Aureole in the Mandalay Bay Resort, Las Vegas as well as a modern American steakhouse, Charlie Palmer Steak in The Four Seasons. In 2003, Palmer built the 55-room Hotel Healdsburg in Sonoma County, California. In April 2006, he announced plans for the Charlie Palmer Hotel, to be constructed in Las Vegas. In 2018 Palmer co-founded Makr Hospitality. In 2020, Palmer launched a video series titled American Artisan where he highlights artisans in Wine Country and beyond. Palmer was one of sixteen chef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Georges Vongerichten
Jean-Georges Vongerichten (; ; born in Alsace, France, on 16 March 1957) is a French chef."Profile: Jean-Georges Vongerichten" , ''CityFile New York'' Vongerichten owns restaurants in , , , , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacques Torres
Jacques Torres (born 14 June 1959) is a French pastry chef and chocolatier based in New York. Torres is a member of the International Culinary Center community as Dean of Pastry Arts, as well as holding pastry demonstrations. He appears on the show ''Nailed It!''. Biography Torres was born in Algiers and grew up in Bandol, a fishing village in the South of France. When Torres was 15 years old, he began an apprenticeship at a small pastry shop and completed his apprenticeship requirements in two years, graduating first in his class. In 1980 he began working with two-star Michelin chef Jacques Maximin at the Hotel Negresco. During that time, Torres also attended culinary school to earn a Master Pastry Chef degree. Next, he taught pastry courses at a culinary school in Cannes from 1983 to 1986. In 1986, Torres was the youngest person ever to win the Meilleur Ouvrier Pâtissier de France competition. Torres moved to the United States, and in 1988 he served as the Corporate Pastry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dan Barber
Dan Barber (born October 2, 1969) is the chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York, United States. He is the author of ''The Third Plate''. Education He is a 1992 graduate of Tufts University, where he received a B.A. in English and a graduate of the French Culinary Institute. Career Barber operates Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. Around 2009, Barber was involved in developing a miniature butternut squash. Together with Michael Mazourek, they created the honeynut squash. The two later created and operate Row 7 Seed Co., a seed company selling similar gourds and other specially-bred seeds. In 2014, he published ''The Third Plate: Field Notes On the Future of Food'' in which he describes the development of mankind via food in four episodes: "Soil", "Land", "Sea" and "Seeds". In May 2020, due to the COVID-19 pandemic, Barber launched the resourcED program at both B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dean Fearing
William Dean Fearing (born 1955) is an American chef known as one of the earliest stars of Southwestern Cuisine."J.L. Becker. "Puttin' on the Ritz: Dean Fearing put Southwestern cuisine on the map at The Mansion on Turtle Creek. He's now moving on," ''Restaurant Hospitality'', October, 2006. Career Dean Fearing was executive chef for 20 years at Dallas' The Mansion on Turtle Creek, leaving in 2007 to start his own restaurant, Fearing's, in partnership with Ritz-Carlton.Dotty Griffith"On Fearing's plate: an exit from Mansion: Star gourmet chef will leave restaurant he made famous to open one of his own,"''The Dallas Morning News'', March 23, 2006. Retrieved 2008-05-30."Tacos From A Master: Dalla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suzanne Goin
Suzanne Goin is a chef and restaurateur from Los Angeles, California. As a restaurateur, she runs three fine dining restaurants in the Los Angeles area: a.o.c., Lucques, and Tavern, which she runs with partner Caroline Styne, as well as four Larders, a marketplace/restaurant, Lucques Catering and the Larder Baking Company, a wholesale bakery. She is also co-founder of The Hungry Cat with her husband, David Lentz. As an award-winning chef, she was named as one of Food & Wine Magazine's "best new chefs of 1999" and was nominated for James Beard awards as Outstanding Chef eight times, finally winning the coveted national award in 2016. Her restaurants have been praised by Gourmet magazine, Bon Appétit and Los Angeles Times (which awarded Lucques three stars).2008 Food Network South Beach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norman Van Aken
Norman Van Aken is an American chef and author. Charlie Trotter named Van Aken the "Walt Whitman of American cuisine." Published works *Feast of Sunlight 1988 *The Exotic Fruit Book 1995 *Norman's New World Cuisine 1997 *New World Kitchen 2003 *My Key West Kitchen 2012, (with Justin Van Aken) *No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken, 2013 *My Florida Kitchen, 2017 Awards and honors In 2006, Van Aken was honored as one of the "Founders of New American Cuisine," alongside Alice Waters, Paul Prudhomme Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef propriet ..., and Mark Miller at Spain's International Summit of Gastronomy. References Living people American chefs American food writers Year of birth missing (living people) James Beard Foundation Award win ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Todd English
William Todd English (born August 29, 1960) is an American celebrity chef, restaurateur, author, and television personality, based in Boston, Massachusetts. He hosted the TV cooking show, ''Food Trip with Todd English,'' on PBS. In 2005 he was a judge on the PBS show ''Cooking Under Fire''. His life and career received a chapter in ''Super Chef'' by Juliette Rossant, who had written previously about English for the ''Forbes'' Celebrity 100 list. Todd English also works as lead chef for Delta Air Lines (US). Early life and career English was born in Amarillo, Texas, grew up in Sandy Springs, Georgia and later Branford, Connecticut. He matriculated at Guilford College in North Carolina on a baseball scholarship but quit and entered the Culinary Institute of America in 1978 and graduated in 1982.Cf. Rossant (2004), p.95Atkinson, Kim"Being Todd English", ''Boston'' magazine, May 2006 He worked under Jean-Jacques Rachou at New York's La Cote Basque, and then moved to Italy to wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
