Father's Day Gift: Bamboo-Bag- June 10, 2008 By JULIETTE ROSSANT Every little thing you do counts. Shop at Whole Foods, Trader Joe's or your local (better) supermarket, and chances are you'll see reusable bags for sale. Cutting down on plastic and paper bags makes sense for the environment and most of the reusable bags cost very little. All you have to do is remember to bring them with you like any European going shopping. But...http://superchefblog.com/2008/06/fathers-day-gift-bamboo-bag.html Anne Burrell: Secrets of a Restaurant Chef- June 10, 2008 By JULIETTE ROSSANT Anne Burrell is a good teacher she ought to be, having been an instructor at the Institute for Culinary Education (ICE) for several years she knows how to pace a demonstration. Secrets of a Restaurant Chef, her new show on the Food Network Premiering in June 29, 2008, will air on Food Network on Sundays at 9:30am ETPT. It has a wonderful premise, since cooking in a...http://superchefblog.com/2008/06/anne-burrell-secrets-of-restaurant-chef.html 2008 James Beard Awards- June 9, 2008 By JULIETTE ROSSANT Super Chef congratulates all the James Beard Award winners and nominees. Are there any surprises in the James Beard Awards this year Out of the 16 major awards, 4 were given to women chefs, including: Outstanding Pastry Chef: Elisabeth Pruett and Chad Robertson, Tartine Bakery, San Francisco Best Chef, Great Lakes: Carrie Nahabedian, Naha Best Chef,...http://superchefblog.com/2008/06/2008-james-beard-awards.html FOOD FLICKS: Colbert Report: Colbert Platinum - $175 Hamburger- June 6, 2008 By JULIETTE ROSSANT Stephen Colbert wows with his latest "Colbert Platinum" news that includes a $175 hamburger. Colbert Report: Colbert Platinum - $175 Hamburger Run time: : 4 minutes 55 seconds Previous articles: FOOD FLICKS: Colbert Report: Should We East Bugs Food Flicks - complete Technorati Tags: superchefblog, Juliette Rossant, super chef, celebrities, chefs, food,...http://superchefblog.com/2008/06/food-flicks-colbert-report-colbert.html UN Food Summit: What the Leaders Eat- June 5, 2008 By JULIETTE ROSSANT It is often instructive to examine what politicians eat when they discuss international issues, no more so then when the politicians in question are discussing what the world is eating, or, rather, not eating. The London Times reported this week in an excellent article on what world leaders were eating as they meet at the UN food summit at the Food and Agriculture...http://superchefblog.com/2008/06/un-food-summit-what-leaders-eat.html FOOD FLICKS: Rachael Ray: No Terrorist - No Chef!- June 4, 2008 By JULIETTE ROSSANT Once upon a time, Rachael Ray became a famed hottie in part for how little she wore in a pin-up and how she dished it out. These days, it's not how little she wears but what she wears. Specifically, she sported a scarf for a Dunkin' Donuts ad recently that looks much like a kaffiyeh, originally a part of desert dress worn by bedouin and then urban Arabs (and Kurds)...http://superchefblog.com/2008/05/food-flicks-rachael-ray-no-terrorist-no.html Cree LeFavour: The New Steak- June 4, 2008 By JULIETTE ROSSANT What happens when you grow up in the kitchen, essentially a restaurant brat For Cree LeFavour, daughter of Bruce LeFavour, it means being obsessed by food and cooking. Her first book, The New Steak: Recipes for a Range of Cuts plus Savory Sides (Ten Speed 2008) comes from an enthusiastic beef eater. It's a great example of the kind of the surge in meat eater's...http://superchefblog.com/2008/06/cree-lefavour-new-steak.html Chef Olympics: Bocuse D'Or 2009- June 2, 2008 By JULIETTE ROSSANT With the Olympics coming this summer, Super Chef turned to another competition where countries are represented as well as individuals: the biennial Bocuse D'Or. Just as the world Olympic teams are being announced, chefs have scarcely a month left to apply to represent the US at the Bocuse D'Or in January 2009. It turns out that America hasn't racked up a gold medal (or...http://superchefblog.com/2008/06/chef-olympics-bocuse-dor-2009.html Beatice Saalburg: Atelier de Peinture Botanique- June 1, 2008 By COLETTE ROSSANT Increasingly, chefs own, visit, or work on farms that supply their restaurants so that they are more in touch with the produce that comes to their kitchens. The thinking is that if a cook has to work on a farm and experiences the labor it takes to get a perfectly ripe tomato onto a plate, then he or she will have more respect for it, be more inspired, and there will be less...http://superchefblog.com/2008/05/beatice-saalburg-atelier-de-peinture.html |