Chefs and coffee are a funny pair – most of them, as a result of their long days and late hours, are totally addicted to their caffeine fix. For example, Manresa’s David Kinch needs three cups to get through the day – and that’s after years of much greater consumption. But don’t be fooled by this love affair with coffee; like most chefs, Kinch doesn’t make his own. Brewing coffee is best left to the professionals.
Why don’t chefs who can whip up a delicious dish from offal or olives make their own coffee? Reasons abound. But here’s what some of the best palates around have to say.
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Not only does Chef Kinch not make his own coffee, the renowned chef has caused a stir among connoisseurs by saying that he isn’t that focused on his coffee’s flavor – he’s in it for the caffeine. Shocked, one outlet compared this statement to saying that you don’t care what you drink, you just focus on the alcohol. While plenty of chefs have alcohol troubles, you wouldn’t catch any of them saying they just drink to be drunk.
A Simple Schedule
Season one Top Chef winner Harold Dieterle also keeps his coffee practices simple; his daily consumption fuels him for service, when he’ll switch to water in the kitchen. Like many at home coffee drinkers, Dieterle’s habits are perfectly aligned with modern single-cup culture. These single serving machines make high quality coffee quickly, for a no fuss buzz.
An Ideal Ingredient
Rather than fuss about making a great cup of coffee, most chefs would far rather cook with this incredible ingredient, and they’ll put it to use in both savory and sweet dishes. One of the most popular ways to use coffee is as a crust on meats, where the bitter flavor acts as a perfect complement to sugar, garlic, and other spices. Chefs typically use such a crust on beef or pork tenderloins.
Of course, the obvious choice when cooking with coffee are desserts and pastries. There are the classics, like creamy, espresso infused tiramisu, as well as more innovative coffee-based desserts such as coffee flavored mousse. Skip the traditional chocolate mousse or heavy pot de cremes, and test out a smooth, coffee mousse for your next dinner party. You’ll be emulating some of the culinary greats, who are infusing coffee into a wide array of desserts over the last few years.
Coffee is a perfect ingredient, but when you spend your every working (and waking) hour thinking about food, brewing your coffee at the perfect temperature and getting the right concentration and acidity can seem excessively labor intensive. That’s what sends chefs to the coffee shop for their morning – and afternoon – pick me up, restricting their work with coffee to more culinary approaches.
Chefs do their work using their knowledge and creative skills. But apart from that, they also have their favorite tools that help make their work faster and easier. The choice, however, varies from one chef to another. Some may prefer the traditional super handy tools while the others opt for the bulky, more advanced and complicated ones.
Do you enjoy cooking? Do you love it when other people taste your food? Do you live for fast-paced environments where you are pumped with adrenaline? The modern day chef lives an incredibly exciting, and stressful, life. They are charged with producing food, often customized to order, at a rapid rate with no room for error.
You cannot “accidentally” undercook chicken, overcook scallops, or break a chocolate sauce. Everything done in the culinary arts must be precise and accurate. For many individuals, they believe the challenge of creating culinary masterpieces to be their purpose in life. If you find fulfillment in cooking, perhaps it is time to consider culinary school. Continue reading »
The weather is warming up every day, and any chef worth his knives can tell you what that means: grilling season. But unlike stovetop or oven cooking, learning to grill like a masterchef can come with unexpected challenges, from sudden weather changes to inconsistent flame heat. Luckily, some of the world’s best grillmasters are here to share their secrets. With a little help, everyone will be flocking to your back deck this summer.
While some people eat to live, there are definitely others who live to eat. If you have a passion for fine cuisine, it can make sense for you to visit locales known for their popular dishes. For instance, you may simply wish to travel to Thailand to indulge in great Thai food, or you may want to try out the food truck sensation of the California coast. Traveling for generalized food ideas and sensation are one thing, but pinpointing a chef is another.
If your passion is in the individuality of cuisine, knowing a chef’s specialty and traveling to taste it makes perfect sense. With Michelin Star ratings and James Beard awards, it has become easier to decipher which chefs are really on the “cutting edge” of culinary arts. Included here are a few restaurants that may be worth the trip!
The Oceanaire Seafood Room
With the amount of options consumers have for eating choices, many restaurants struggle with what they can do to set themselves apart from the competition and encourage more patrons to visit their establishment. To make your eatery more appealing, one thing you may consider improving is the atmosphere of your space by pumping up the artistic flare you bring into your restaurant. So for restaurant owners looks to add something special to their space, here are three interesting ways you can add artistic flare to your restaurant.
When setting the mood for your restaurant, so much depends upon the concept and theme you’ve chosen for your eatery. However, once you have this in place, deciding on meaningful and intentional decor pieces can help bring your artistic flare to the next level.
According to Ion Nicolae, a contributor to DesignLike.com, finding distinctive pieces for walls, artwork and furnishings that bring together the theme of your restaurant is a great way to add your own artistic flare to the space. To do this, consider getting all your pieces from unique and original distributors, like Park West Gallery, in order to ensure that your restaurant decor choices are unlike those that can be found anywhere else.
Tints, Tones and Shades
One of the most impactful and easiest ways to add interest to your restaurant space is with color. DesignBuildIdeas.eu reminds restauranteurs that the colors you choose to include in your space can have a massive impact on the way patrons view, feel and interact with your establishment. In fact, certain colors have even been known to encourage hunger, making those likely choices for many food services. For this reason, be sure you consider the type of mood, type of food, and type of customers you plan to work with in your restaurant when deciding on colors for each and every element.
Functional Design Elements
Even functional aspects of your restaurant can bring in elements that boost the artistic flare of your space. From furniture and layout to music and lighting, anything you intentionally choose for an artistic purpose can help to make your space more unique to you.
For a great way to add art to your restaurant, Rebecca Creger, a contributor to 99Designs.com, recommends for restaurant owners to create menus that double as pieces of art. To accomplish this, Creger suggests paying attention to elements like typography, illustrations, photos, layout and more to create a truly stunning work of art out of your menu—something each patron will take the time to see and appreciate.
By implementing pieces into your restaurant that enhance the artistic characteristics of your space, you can create a truly unique establishment that can help set your restaurant apart from any of your competitors. Use the tips mentioned above to bring in interesting artistic elements to your restaurant today.
Everyone knows that a fine wine paired with a good meal can be the perfect end to any day. Relaxing with a drink on a Friday night with friends can also be an exquisite treat; but with all great things comes moderation. Some celebrity chefs take their love of alcohol to the screen and can often be seen getting drunk and raucous on television. Find out which chefs have taken it too far on-screen with this list of celebrity chefs who love to drink.
The cynical nature of television chef Anthony Bourdain has been both honored and criticized by many people throughout the years. Bourdain enjoys traveling and finding the weird and wonderful, all with a glass or bottle in his hand. In spite of his tv popularity, Bourdain seems to retain a deep disdain for all things cliched and touristy while bringing a dark perspective to his glamorous life of traveling and eating. Continue reading »
Jamie Oliver, celebrity chef, cookbook author, restauranteur, food campaigner “and most importantly today … dad”, is now taking a more active stance on waging the war against obesity caused by sugar, and he’s called to British Prime Minister David Cameron to step up his game and get serious with the recently lobbied sugar tax debate.
The celebrated TV chef turned health campaigner has exclaimed that “ball is firmly in the Government’s court”, the Prime Minster has not shown any movement towards legislating the recommend sugar tax, despite studies and national polls pointing toward a dire need of it for the population’s health. The government isn’t very convinced a sugar tax is the way to get, true, lasting results in public health, In fact, officials note that it’s a regressive move, one that will disproportionately alienate poorer consumers and may even lead to loss of livelihood.
Oliver, on the other hand, has praised these studies and the solidarity of people in favour of the sugar tax, encouraging legislators to think “like parents, not politicians.”
“I’m excited and relieved that we finally got to see Public Health England’s courageous, forward-thinking report and its excellent recommendations such as a proposed sugar levy, cutting down on the advertising of high sugar food, all of which are powerful weapons in improving our children’s health,” Oliver enthuses.”There has never been a better time than now.”
According to the a study published by Public Health England, nearly 25% of adults and 19% of pre-teeners in England are obese, costing the National Health Service a whopping $7.8 billion every year. About 68% of people confined in British hospitals are there because of diet-related diseases. Further more, a startling fact is majority of that number come from poorer families, with parents and guardians juggling as much as three to five jobs a day just to feed a family on what they can afford. These individuals often turn to sugary foods and drinks, as these are products that fit in their budget and their need to feed a large family.
In the face of this, Oliver is showing no signs of backing down on the health issue, and has even entoned an eerie possibility of his actions: “If I disappear in the next three to four years, you will know why. This is a very powerful force and industry.”
Despite his public stance on sugar, Jamie Oliver allows his own children a modicum of sweets. “”The kids get a little bag – you don’t get many sweets for 50p,” he says. “They’re full of sugar, no nutritional value at all. Technically, I’m not allowed to give them sweets until after lunch, but sometimes one slips in.”
“I don’t want to be a Nazi about it. It’s about getting it right most of the time – and most is an important word. Sugar should be celebrated – it is a joy and a treat. It’s when sugar starts infiltrating everything else, when it becomes normalised, that it’s a problem.”
Jamie Oliver certainly walks his talk — readers may be encouraged to take up the low-sugar lifestyle browsing through the recipes on his website.
Japan is known to have one of the most exciting cuisines in the world. With an unmatched respect for ingredients- fresh is best to the point of enjoying food raw, after all- and meticulous preparation, to be a master Japanese chef is mastery on so many levels.
Perhaps the best known Japanese chef of all is Masaharu Morimoto, popular mostly because of his role in both the Japanese and American versions of the television show Iron Chef. His New York namesake restaurant, Morimoto is considered one of the finest Japanese restaurants in the country, and has locations in Philadelphia and Napa Valley in California.
Another famous Japanese chef, although less popular than Morimoto, Matsuhisa is known best for his signature dish of black cod in miso. He had a small role in the Martin Scorsese film Casino, and has also acted in other Hollywood productions such as Austin Powers: Goldmember and Memoirs of a Geisha.
Chef Miki Nozawa’s story is a tragic one. One of the most famous Japanese chefs, a favorite of everyone from Mikhail Gorbachev to Denzel Washington, he recently passed away after being beaten by irate customers at his restaurant on the island of Sylt in northern Germany.
Chefs are the people behind unique and delicious cuisine served in world class restaurants and hotels. Many of these popular chefs have become instant celebrities particularly those who host reality cooking shows on TV.
Unknown to some people, though, some of them have also added blogging into their skills. Not surprising at all because with a free tool such as the blog platforms, it is easy for people today to go online and share their knowledge and opinions with the rest of the world. Through their blogs, foodies and other followers are also able to learn about their new concoctions, analyse food, ingredients, cooking techniques and aesthetics.
Get to know five celebrity chefs who are into blogging as well as cooking. Continue reading »