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Scott Bryan
Scott Bryan is an American chef. He has served as the executive chef of Veritas and Apiary in New York City. Veritas received three stars from ''The New York Times'' when Bryan was a chef there. In his 2000 memoir '' Kitchen Confidential'', Anthony Bourdain referred to Bryan as "a cult figure among cooks". Early life Bryan was born in Brookline, Massachusetts. He attended Brookline High School. After graduation, he enrolled in Johnson & Wales University's College of Culinary Arts. He dropped out of school to work for Robert Kinkead at Harvest in Cambridge, Massachusetts. After moving to France, he returned to the US and worked at 21 Federal in Nantucket, Massachusetts for a time. He then worked as sous chef under Éric Ripert at Le Bernardin. His first position as executive chef was at Luma in 1994, then a vegetarian restaurant. Bryan reworked the menu to include meat and turned the struggling restaurant around. He then moved to Indigo which he started with business partner Gino ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital subscribers. It also is a producer of popular podcasts such as '' The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national "newspaper of record". For print it is ranked 18th in the world by circulation and 3rd in the U.S. The paper is owned by the New York Times Company, which is publicly traded. It has been governed by the Sulzberger family since 1896, through a dual-class share structure after its shares became publicly traded. A. G. Sulzberger, the paper's publisher and the company's chairman, is the fifth generation of the family to head the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Bernardin
Le Bernardin is a French seafood restaurant in Midtown Manhattan in New York City. Gilbert Le Coze and his sister Maguy Le Coze started the restaurant in Paris in 1972, where it was called Les Moines de St. Bernardin. They restarted the restaurant in New York in 1986, not long after receiving a third Michelin star. Gilbert le Coze died of a heart attack in 1994, and Éric Ripert succeeded him as ''chef de cuisine''. Signature dishes include ''kindai maguro'' (farmed Pacific bluefin tuna) and wagyu beef. In 2016, investigative journalists from the US news program ''Inside Edition'' found that Le Bernardin, among other restaurants, was falsely marketing their beef as Kobe beef. After the report, the restaurant reworded their menu to read '' wagyu beef''. Awards and accolades In 2009, Le Bernardin ranked 15th in "The World's 50 Best Restaurants" published by '' Restaurant'' magazine. The list is compiled by polling chefs, restaurateurs, food critics, and gourmands. Le Bernar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Male Chefs
American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, people who self-identify their ancestry as "American" ** American English, the set of varieties of the English language native to the United States ** Native Americans in the United States, indigenous peoples of the United States * American, something of, from, or related to the Americas, also known as "America" ** Indigenous peoples of the Americas * American (word), for analysis and history of the meanings in various contexts Organizations * American Airlines, U.S.-based airline headquartered in Fort Worth, Texas * American Athletic Conference, an American college athletic conference * American Recordings (record label), a record label previously known as Def American * American University, in Washington, D.C. Sports teams Soccer * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Johnson & Wales University Alumni
Johnson is a surname of Anglo-Norman origin meaning "Son of John". It is the second most common in the United States and 154th most common in the world. As a common family name in Scotland, Johnson is occasionally a variation of ''Johnston'', a habitational name. Etymology The name itself is a patronym of the given name ''John'', literally meaning "son of John". The name ''John'' derives from Latin ''Johannes'', which is derived through Greek ''Iōannēs'' from Hebrew ''Yohanan'', meaning "Yahweh has favoured". Origin The name has been extremely popular in Europe since the Christian era as a result of it being given to St John the Baptist, St John the Evangelist and nearly one thousand other Christian saints. Other Germanic languages * Swedish: Johnsson, Jonsson * Icelandic: Jónsson See also * List of people with surname Johnson *Gjoni (Gjonaj) *Ioannou * Jensen *Johansson * Johns *Johnsson * Johnston *Johnstone *Jones *Jonson *Jonsson Jonsson is a surname of Nord ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brookline High School Alumni
{{disambiguation, geo ...
Brookline may refer to: Places in the United States * Brookline, Massachusetts, a town near Boston * Brookline, Missouri * Brookline, New Hampshire * Brookline (Pittsburgh), a neighborhood in Pittsburgh, Pennsylvania * Brookline, Vermont See also * Brooklin, Maine * Brooklyn Brooklyn () is a borough of New York City, coextensive with Kings County, in the U.S. state of New York (state), New York. Kings County is the most populous Administrative divisions of New York (state)#County, county in the State of New York, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Living People
Related categories * :Year of birth missing (living people) / :Year of birth unknown * :Date of birth missing (living people) / :Date of birth unknown * :Place of birth missing (living people) / :Place of birth unknown * :Year of death missing / :Year of death unknown * :Date of death missing / :Date of death unknown * :Place of death missing / :Place of death unknown * :Missing middle or first names See also * :Dead people * :Template:L, which generates this category or death years, and birth year and sort keys. : {{DEFAULTSORT:Living people 21st-century people People by status ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Year Of Birth Missing (living People)
A year or annus is the orbital period of a planetary body, for example, the Earth, moving in its orbit around the Sun. Due to the Earth's axial tilt, the course of a year sees the passing of the seasons, marked by change in weather, the hours of daylight, and, consequently, vegetation and soil fertility. In temperate and subpolar regions around the planet, four seasons are generally recognized: spring, summer, autumn and winter. In tropical and subtropical regions, several geographical sectors do not present defined seasons; but in the seasonal tropics, the annual wet and dry seasons are recognized and tracked. A calendar year is an approximation of the number of days of the Earth's orbital period, as counted in a given calendar. The Gregorian calendar, or modern calendar, presents its calendar year to be either a common year of 365 days or a leap year of 366 days, as do the Julian calendars. For the Gregorian calendar, the average length of the calendar yea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food & Wine
''Food & Wine'' is an American monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by ''The New York Times'' with introducing the dining public to " Perrier, the purple Peruvian potato and Patagonian toothfish". The premier event for the magazine is the Food & Wine Classic in Aspen, Colorado. The Classic features wine tasting, cooking demonstrations, featured speakers, as well as a cooking competition. Held annually in June, the event is considered the kickoff to the Aspen summer season and celebrates its 38th anniversary in 2022. The winner of '' Top Chef'', the reality television cooking competition, is featured in a spread in this magazine. History Michael and Ariane Batterberry's early writing work on food included the 1973 book ''On the Town in New York, From 1776 t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eater
{{disambiguation ...
Eater may refer to: * Eater (band), an English punk rock group * "Eater" (''Fear Itself''), a 2008 episode of the NBC television horror anthology ''Fear Itself'' * ''Eater'' (novel), a 2000 science fiction novel by Gregory Benford * ''Eater'' (website), a daily online culinary news publication from Vox Media See also * Eating, the ingestion of food * Eaters (other) Eaters may refer to: * Eaters, people who eat, see eating * Geleen Eaters, a professional ice hockey team See also * Eater (other) {{Disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Éric Ripert
Eric Frank 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, located in New York City, has been ranked among the best restaurants in the world by culinary magazines and currently ranks No.36 on the annual list of "The World's 50 Best Restaurants". It holds the maximum ratings of four stars from ''The New York Times'' and three stars from the Michelin Guide. Early life and education Ripert was born in France and learned to cook at a young age from his mother. When he was young, his family moved to Andorra, where he was raised. He later returned to France and attended a culinary school in Perpignan. Culinary career At 17 in 1982, he moved to Paris, where he worked for two years at La Tour d'Argent, a famous restaurant that claims to be more than 400 years old. Ripert next worked at Jamin under Joël Robuchon and was soon promoted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen Confidential (book)
''Kitchen Confidential: Adventures in the Culinary Underbelly'' is a ''New York Times'' bestselling nonfiction book written by American chef Anthony Bourdain, first published in 2000. In 2018, following Bourdain's death, it topped the New York Times non-fiction paperback and non-fiction combined e-book and print lists. In 1999, Bourdain's essay "Don't Eat Before Reading This" was published in ''The New Yorker''. The essay, an unsolicited submission to the magazine, launched Bourdain's media career and served as the foundation for ''Kitchen Confidential.'' Released in 2000 to wide acclaim, the book is both a professional memoir and an unfiltered look at the less glamorous aspects of high-end restaurant kitchens, which he describes as unremittingly intense, unpleasant, hazardous, and staffed by misfits. Bourdain believes that the kitchen is no place for dilettantes or slackers and that only those with a dedication to cooking will remain undeterred. Synopsis Structured as a lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sous Chef
A sous-chef is a chef who is second in command in a kitchen; the person ranking next after the head chef, usually the more hands on manager with regards to training staff and organising the kitchen. 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-chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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