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Éric Ripert
Eric Ripert (; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood. Ripert's flagship restaurant, Le Bernardin, in Midtown Manhattan, Midtown Manhattan, New York has been ranked among the best restaurants in the world by culinary magazines and the most prestigious culinary ranking systems around the globe. From 2022 to the present, Le Bernardin has been ranked No.1 on "La Liste", an annual list. It has held the maximum rating of four stars for over three decades from ''The New York Times'' and three stars from the Michelin Guide. Early life and education Ripert was born in Antibes, Antibes, France southwest of Nice and learned to cook as a child from his mother. When he was young, his parents divorced and he moved to Andorra with his mother. He grew up there. His mother remarried and his stepfather was abusive. Ripert's father died in an accident on a hiking trip when Eric was 11. At th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Template:Infobox Chef/doc
may be used to summarize information about a chef. Usage This infobox may be added by copying and pasting the following blank. Change parameters for the following fields: ''image'', ''birth_date'', ''ratings'', ''website'' and remove comment markers . The template's name parameter will be automatically extracted from the article title when you save the page if not specified. All fields are optional. Any unused parameter names can be left blank or omitted. Parameters This is a list of commonly-used parameters. For a complete list, see here. ; name : Insert name of the person. Use the common name, typically the name of the article, or if multiple names are used. If omitted or blank, it defaults to the name of the article. ; image : Insert image name. Use only the file name such as , , , etc. Do not use syntax such as or : Only free-content images are allowed for depicting living people. Non-free and "fair use" images, e.g. promo photos, CD/DVD covers, posters, screen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Perpignan
Perpignan (, , ; ; ) is the prefectures in France, prefecture of the Pyrénées-Orientales departments of France, department in Southern France, in the heart of the plain of Roussillon, at the foot of the Pyrenees a few kilometres from the Mediterranean Sea and the scrublands of the Corbières Massif, Corbières massif. It is the centre of the Perpignan Méditerranée Métropole metropolitan area. In 2021, Perpignan had a population of 119,656 in the commune proper, and the urban unit, agglomeration had a total population of 205,183, making it the last major French city before the Spain, Spanish border. Perpignan is sometimes seen as the "entrance" to the Iberian Peninsula. Perpignan was the capital of the provinces of France, former province and County of Roussillon (''Rosselló'' in Catalan) and continental capital of the Kingdom of Majorca in the 13th and 14th centuries. It has preserved an extensive old centre with its ''bodegas'' in the historic centre, coloured houses i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Top Chef
''Top Chef'' is an American reality competition television series which premiered on Bravo in March 2006. The show features chefs competing against each other in culinary challenges. The contestants are judged by a panel of professional chefs and other notables from the food and wine industry, with one or more contestants eliminated in each episode. The show is produced by Magical Elves Productions, the company that created '' Project Runway''. The success of the show has resulted in multiple spin-offs, such as ''Top Chef Masters'', '' Top Chef: Just Desserts'', '' Top Chef Junior'', '' Top Chef Amateurs'', and '' Top Chef Family Style'', as well as Spanish-language spin-offs, including ''Top Chef Estrellas'' and '' Top Chef VIP''. Numerous international adaptations of the show have also been produced. Show format Basic format ''Top Chef'' is a cooking show that uses a progressive elimination format. The beginning of each season starts with twelve to nineteen professional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bravo (American TV Network)
Bravo is an American basic cable television network, launched on December 8, 1980. It is owned by the NBCUniversal Media Group division of Comcast's NBCUniversal. The channel originally focused on programming related to fine arts and film. Since the 2000s, its has focused heavily on reality series targeted at 25-to-54-year-old women and the LGBTQ community at large. Its former sister channels are Nickelodeon and IFC, which are currently owned by Paramount Global and AMC Networks, respectively. , Bravo is available to approximately 70,000,000 pay television households in the United States, down from its 2013 peak of 95,000,000 households. History Launch and early programming Bravo originally launched as a commercial-free premium channel on December 8, 1980. It was originally co-owned by Cablevision's Rainbow Media division and Warner-Amex Satellite Entertainment; the channel claimed to be "the first television service dedicated to film and the performing arts". [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gilbert Le Coze
Gilbert Le Coze (1945 – 28 July 1994) was a French chef known for his innovative methods in seafood preparation. Le Coze's cooking has been compared to Japanese cuisine and has influenced a generation of American cooks. In 1972 he left Brittany to open his own restaurant in Paris, Le Bernardin, with his sister Maguy Le Coze. In 1986, the Equitable Life Assurance Company invited them to move the restaurant to the company's Manhattan headquarters. Le Coze worked with original Chef de Cuisine, Chef Eberhard Müller, and later, future head chef Éric Ripert. The restaurant gained two Michelin stars under Le Coze's management. Death Le Coze died in Manhattan Manhattan ( ) is the most densely populated and geographically smallest of the Boroughs of New York City, five boroughs of New York City. Coextensive with New York County, Manhattan is the County statistics of the United States#Smallest, larg ... of a heart attack on 28 July 1994 while exercising at a health clu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maguy Le Coze
Maguy Le Coze (born 1944) is a restaurateur and the co-owner of Le Bernardin in New York City. In 1972 she moved to Paris to open the first version of Le Bernardin with her brother Gilbert Le Coze. After receiving multiple Michelin stars in Paris between 1976 and 1981, Maguy and Gilbert opened a second Le Bernardin in New York in 1986. In 2013 Maguy became the first woman to receive a James Beard Award for Outstanding Restaurateur. Ratings and reviews * Le Bernardin, four-star rating from ''The New York Times'' since 1986. * Le Bernardin, three-star rating from the Michelin Guide since 2005. * Le Bernardin, number 17 on The World's 50 Best Restaurants list for 2017. Awards *1996, Legion Of Honour The National Order of the Legion of Honour ( ), formerly the Imperial Order of the Legion of Honour (), is the highest and most prestigious French national order of merit, both military and Civil society, civil. Currently consisting of five cl .... *2013, James Beard Award for Ou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sous-chef
A sous-chef is a chef who is second in command of a kitchen, ranking directly below the head chef in the Kitchen Brigade system developed by Auguste Escoffier. In large kitchens, sous-chefs are typically left in charge of managing members of the kitchen on behalf of the head chef, who may often be preoccupied with other tasks such as purchasing, staffing or developing dishes. Duties and functions The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards. Sous-chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
David Bouley
David Bouley (May 27, 1953 – February 13, 2024) was an American and French chef. He was a sole owner and chef of restaurants in Tribeca, New York City, best known for his flagship restaurant, Bouley. Early life and education Bouley was born on May 27, 1953, in Storrs, Connecticut. He attended the University of Connecticut, later completing the Cours de Civilisation Française at the Sorbonne in Paris. Career Bouley worked in restaurants in Cape Cod, Santa Fe, New Mexico, France and Switzerland. While in Europe, after studies at the Sorbonne, he worked with chefs Roger Vergé, Paul Bocuse, Joël Robuchon, Gaston Lenôtre, Frédy Girardet, and Paul Haeberlin. Bouley returned to work in New York City in leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque, as well as spent time as sous chef in a restaurant opened by Roger Vergé in San Francisco. In 1985, he became chef of Montrachet restaurant, awarded three stars in its first three wee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Louis Palladin
Jean-Louis Palladin (May 7, 1946 – November 25, 2001) was a French-born chef who introduced French Nouvelle cuisine to the Washington elite at his restaurant, Jean-Louis at the Watergate, and influenced a generation of French and American chefs. Early life Jean-Louis Palladin was born on May 7, 1946, in the small town of Condom, Gers in southwestern France. Palladin attended culinary school in Toulouse and then worked in the kitchen of an Italian restaurant in Condom. The owner of the restaurant recognized Palladin's talent, and together they created a new restaurant, La Table des Cordeliers, where Palladin, at 28 years of age, would become the youngest chef in France to earn two Michelin stars. Jean-Louis at the Watergate In 1979, Palladin was recruited to the United States to open a restaurant at the Watergate hotel. ''Jean-Louis at the Watergate'' soon became the "in" place for Washington's politicians and socialites. Its reputation blossomed during the Ronald Reagan a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Watergate Hotel
The Watergate complex is a group of six buildings in the Foggy Bottom neighborhood of Washington, D.C., United States. The complex includes a development of cooperative apartment residences. It also includes a hotel and an office building, which was the location of the Watergate burglary on June 17, 1972, which led to the resignation of U.S. president Richard Nixon two years later, on August 8, 1974 and serves as the basis for the complex's infamy. The complex covers a total of 10 acres (4 ha) just north of the John F. Kennedy Center for the Performing Arts. Buildings Watergate complex buildings include: * Watergate West at 2700 Virginia Avenue NW, a cooperative apartment * Watergate 600 (600 New Hampshire Avenue NW), an office building * Watergate Hotel at 2650 Virginia Avenue NW * Watergate East at 2500 Virginia Avenue NW, cooperative apartments * Watergate North at 2510 Virginia Avenue NW, cooperative apartments with two lobbies (one is North and one is South) * Watergate S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef De Partie
A chef de partie, station chef, or line cook is a chef in charge of a particular area of production in a restaurant. In large kitchens, each chef de partie might have several cooks or assistants, sometimes referred to as demi-chefs, who operate in specific stations. In most kitchens, however, the chef de partie is the only worker in that department. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and continuing as needed by the establishment. Station chef titles Station chefs who are part of the brigade system: References Culinary terminology Restaurant terminology Chefs {{Restaurant-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
