The French government exalted Escoffier as a Chevalier of the Legion d'Honneur in 1920 and as an Officer in 1928. The German Emperor Kaiser Wilhelm II told him that he was the Emperor of Germany, but Escoffier was the Emperor of chefs. Escoffier wrote many books out of which 'Le Guide Culinaire' in 1903, 'Le Livre des Menus' in 1912 and 'Ma Cuisine' in 1934 are the most popular. His three most crucial achievements are revolutionizing and modernizing the menu, the art of cooking and the organization of the professional kitchen. He developed the first a la Carte menu.

He is an American chef and restaurateur who is considered to be on the cutting edge of the movement of menu item construction often referred to as molecular gastronomy or progressive cuisine. Achatz has won numerous awards from prominent culinary institutions and publications including the "Rising Star Chef of the Year Award" for 2003 from the James Beard Foundation.Achatz' early culinary career included time spent working in his parents' Michigan restaurants as a teenager, followed by enrollment in The Culinary Institute of America in Hyde Park, New York. Following graduation, Achatz landed a position at Thomas Keller's highly acclaimed gastro-Mecca, The French Laundry, in Yountville, California. Achatz spent four years at The French Laundry, rising to the position of sous chef. In 2001, he moved to the Chicago area to become the Executive Chef at Trio, in Evanston, Illinois, which, at the time of his arrival, had a four-star rating from the Mobil Travel Guide. Over the next three years, with Achatz at the helm, Trio's reputation soared and in 2004 the restaurant was rewarded with a fifth star from Mobil, becoming one of just 13 restaurants so honored at the time.

He is considered the father of modern Spanish cuisine. Admirers come from different corners of the world to El Bulli, his restaurant in Roses, Spain. He uses new techniques and gadgets and has a wonderful creativity. In his experiments, he skews ingredients to unexpected textures and serves them at unconventional temperatures.

A native Georgian, Curtis' attraction to produce began as a small boy, as he followed his Grandfather Curtis through the garden. His interest grew during high school, when he worked at the Conyers, Georgia A&P Market. "I was supposed to be in the grocery department," he recalls, "but I hung out in produce because that's where all the action was." His enthusiasm soon became a career. He has been with the Food Network since its inception, previously as the host of Pick of the day, From My Garden, Meals Without Meat, and Food IN A Flash. Curtis is Quick to point out that his expertise with produce does not mean that he is "anti-meat." "I just love fruits and vegetables," he says.

Joey Altman began his culinary training at the age of sixteen, and has since emerged as one of the foremost chefs specializing in multi-cultural cuisine. Utilizing his international background in restaurants and catering services, Altman has worked as a chef and consulted for many notable restaurants across the country. In 1989, at the age of 25 he opened Miss Pearl's Jam House in San Francisco, where he garnered three and four star reviews for his tropical dishes inspired by Caribbean, Cajun, Creole, and Pacific Rim cuisine. Joey has created a dedicated Bay Area following with the viewers of his two-time James Beard Foundation award winning local cooking show Bay Cafe on KRON Channel 4. Joey is a guitarist in an all-chef band called the Back Burner Blues that plays charity events and monthly gigs at restaurant and clubs raising monies for local food charities.

Jose Ramon Andres Puerta (born 1969), known as José Andrés, is a Spanish chef often credited for bringing the small plates dining concept to America.
José Ramón Andrés Puerta (born 1969), known as José Andrés, is a Spanish chef often credited for bringing the small plates dining concept to America.
Early in his career, Andrés trained under Ferran Adria at El Bulli, a famous restaurant in Spain.

Andrés and his partners' company, THINKfoodGROUP, own several restaurants in the Washington, D.C., area:

minibar by josé andrés serves Andrés' cuisine in a small space. Three chefs serve a prix fixe menu of thirty to thirty-five small courses to six diners at a time. The restaurant has two seatings each night.
Cafe Atlantico serves Nuevo Latino-style cuisine.
Jaleo serves traditional Spanish tapas. The restaurant has three locations, in Washington, D.C.; Bethesda, Maryland; and Arlington, Virginia. Jaleo is named after a painting by John Singer Sargent.
Zaytinya serves mezze, small plates of food from the Mediterranean regions of Greece, Turkey, and Lebanon. Zaytinya means "olive oil" in Turkish. The restaurant is a relativity-short distance from the Verizon Center in Washington, D.C..
Oyamel serves Mexican tacos and antojitos. It was originally located in Crystal City in Arlington, but reopened in Penn Quarter in February 2007. Andrés consulted Mexican food expert Diana Kennedy while developing the menu for Oyamel.
Andrés also operates The Bazaar by Jose Andrés at the SLS Hotel in Beverly Hills, California.

Andrés is also a resident culinary expert for MSN Lifestyle.[1]
Beginning in the fall of 2010, Andrés will teach a culinary physics course at Harvard University with Ferran Adrià.[2]
From 2005 to 2007, Andrés produced and hosted Vamos a cocinar, a popular food program on Televisión Española (TVE) Spanish national television.
In April 2007, he competed against chef Bobby Flay on Food Network's program Iron Chef America defeating Flay.
In 2008, Andrés launched his first TV program in the United States, Made in Spain[3], a 26-part series for public television. It was produced by Full Plate Media and sponsored by KQED, a San Francisco public television station.
In 2008, Andrés and minibar were featured on the Washington, D.C. episode of the Travel Channel show Anthony Bourdain: No Reservations [4].
In 2010, Andrés was featured in an interview with Anderson Cooper for 60 Minutes.
In 2003, Andrés won the James Beard Foundation’s award for Best Chef of the Mid-Atlantic Region.
Bon Appetit magazine named Andrés its Chef of the Year in 2004 and Food & Wine magazine included Andrés in their "35 Under 35" Tastemakers list for 2004. Saveur magazine included Andrés on their 2004 Saveur Top 100 list, stating that he "represents the broad spectrum of Spanish (and Hispanic) cooking from ancient traditions to the fantasies reminiscent of El Bulli, where he once worked, better than anyone else in America today."[citation needed]
In 2005, Food Arts magazine awarded him their prestigious Silver Spoon award, referring to him as "the irrepressibly energetic chef José Andrés, the best thing to happen to Spain in North America since 1492."[citation needed]
In 2006, Andrés was named Chef of the Year by the Restaurant Association of Metropolitan Washington.
In 2007, Andrés was inducted into the Who’s Who of Food & Beverage in America list.
In 2008, the Bravo Network awarded Andrés the prize for A-List Chef at the first Bravo A-List Awards. The James Beard Foundation nominated Andrés as Outstanding Chef for his work at minibar by José andrés. Thanks to Wikipedia for this information.

Executive Chef at A16, San Francisco.

Chef of LA's Table 8, Judge on ABC's "Great Domestic Showdown". Govind Armstrong broke the mold even as a youth. This native of Los Angeles was not consumed with surfing expeditions and rock concerts, as one would expect. As a teenager, while his friends were hanging out on the beach, Armstrong spent the summer of 1982 working in the kitchen of the then-newly opened Spago in West Hollywood. Armstrong spent three summers working in Spago's legendary kitchen under the tutelage of Wolfgang Puck. His career continued to accelerate when he assisted celebrity chefs Mary Sue Miliken and Susan Feniger in opening City Restaurant, the cutting-edge le Brea Avenue eatery that would have a long-lasting influence on the local dining scene. Three years later, he left to become tournant at the Hotel Bel-Air before moving to San Francisco to attend college. While in college, he supported himself by working as a sous chef at Postrio, the fashionable Wolfgang Puck restaurant near Union Square.

He is famous for blending Mexican, Indian and frontier American tastes. The dishes he prepares have exotic titles like Chicken Livers Volkswagen, Rocky Mountain Oysters, Moose Nose, Bowl of the Wife of Kit Carson etc. He is known for mixing culture, taste and history in the recipes.

He is an internationally recognized Northern Californian chef and specializes in wine country cuisine. He has authored books like 'American Game Cooking: A Contemporary Guide to preparing Farm-Raised Game Birds and Meats' and 'From the Earth to the Table: John Ash's Wine Country Cuisine'. Cream Almond Fresh Oysters and Chocolate Truffle Trot are some of his delicacies that enjoy international acclaim.

Executive Chef at Joe's Seafood Prime Steak & Stone Crab.

Gorgeous Claire Bassano is a highly skilled home economist and presenter who has appeared on many television shows both as a guest and as a chef. Claire's father is from Italy and her mother from Yorkshire and she spent idylic childhood summers in southern Italy where her passion with cooking began. Claire trained as a chef and also studied at Leeds University gaining a BA in Food & Nutrition and she believes that these qualifications have stood her in great stead in meeting the requirements of celebrity chefs who appreciate her practical skills in this area. Her unique all round talent and training has enabled her to develop her career in all aspects of food and hospitality. She has worked with many top chefs including Ainsley Harriott, Anthony Worrall Thompson, James Martin, Jamie Oliver, Lesley Waters and Tony Tobin and is currently involved in product development for high street supermarkets. Claire also works as a food stylist for books, publications and commercials and as a home economist for television and publishing.

Having lived in and around Bologna for three years of his life, there is probably no region in all of Italy as close to Chef Mario Batali's heart as Emilia-Romagna, which is considered by many Italians to be the culinary apex of the entire peninsula. The region is well known for traditional dishes like piadina, lasagne alla bolgnese, tortellini in brodo, tortelloni, tagliatelle al ragu and passatelli, which rule the world of breads and pastas.

In the northern region, further up the Via Emilia, Chef Batali finds a true jewel amidst this culinary apex; Parma. One of the most well-known, time-honored foods of the Emilia-Romagna region as well as the rest of Italy, Prosciutto di Parma's history dates back more than 2,000 years. During classical times, hams from Parma were one of the delicacies featured on banquet tables.

The erbazzone is a classic dish of Parma, however this version is a bold twist on the most traditional stuffed pasta recipes, as it is filled with nearly the same cast as the erbazzone, but with the addition of ricotta and the omission of pancetta.
Famous Italian Chef/Cook, Mario Batali, shares recipes and details about his early beginnings in cooking. Peruse the menu of his New York restaurant, Po. From Babbo to Esca to Lupa the curtain draws open to reveal a magician, a kitchen, his stage, a man with skills rarely tasted in the New World or the old. He wields a whisk rather than a wand, prefers radicchio to rabbits, cuts of meat vesus cards of deceit - yet still sports a quirky chapeau! Who is this conjurer of culinary concoctions? Why Mario Batali - New York's own master chef, entrepreneur, author, and TV icon. Hooking audiences with opening productions like 'Babbo', 'Lupa', 'Esca', Super Mario has continued to awe and amaze with follow-up acts like tasty new venues, best selling books, and top-rated TV shows. What can't our culinary magician accomplish? Let him keep it coming!

He is respected as the 'Father of American Gastronomy'. In 1955, he established 'The James Beard Cooking School' where he taught cooking to men and women for about 30 years. He wrote several books on cooking which became classics. Some of these are 'The James Beard Cookbook' in 1959, James Beard's 'Treasury of Outdoor Cooking' in 1960, 'Delights and Prejudices' in 1964 and 'James Beard's American Cookery' in 1972. When he died in 1985, he left a legacy of culinary excellence to the coming generations of professional chefs.

Age:26, Restaurant: Cafe Majestic, San Francisco, Cooking Style: French/California. Quote: I don't like to overthink a menu. I like to fly by the seat of my pants a little bit.

Executive Chef at Petterino's in Chicago.

As a young, professional ballerina, Michelle Bernstein considered food the enemy. But the enemy won: as a young student attending Georgia's Emory University, she retired her toe shoes and enrolled in a nutrition course to feed her fascination with the "science of food," how to eat and live healthfully. After receiving an undergraduate degree in nutrition, Bernstein's mother encouraged her to take a cooking class at the nearby Miami campus of Johnson & Wales University. On a whim, she enrolled in her first class and ballet became a distant memory.
Chef Bernstein's unique background as a Jewish-Latino woman informs her cooking - she feels that the combination of both cultures has imbued her with a deep passion for food and the art of its preparation.
"The food I love and love to create is simple, yet satisfying and healthy," says Bernstein. "Pure, clean flavors inflected with traditional Mediterranean accents."
The Miami native's signature approach to "new American" cuisine may be sampled at her namesake restaurant MB, located in Cancun and in November 2005 at Michy's, a Mediterranean-style eatery serving neighborhood fare in the new mid town district of South Florida. This fall, Bernstein will embark upon her first partnership with acclaimed restaurateur Jeffrey Chodorow to open Social Hollywood in Los Angeles and Social Sagamore in South Beach. Appropriately enough for a town built on showbiz, Social Hollywood will incorporate elements of theater with touches such as tableside presentations that create an engaging interactive experience for guests. Ballet may be a thing of the past for Bernstein, but the collaboration between she and Chodorow promises to be a graceful pas de deux.
After graduating from Johnson & Wales University, Bernstein's talent was quickly recognized when she began working with several award-winning restaurants including Red Fish Grill, the Strand and Tantra in Miami Beach. She also trained with renowned chef Jean Louis Palladin, in Washington D.C., and sharpened her culinary skills at Alison on Dominick and Le Bernardin in New York.
Bernstein then went on to receive significant critical acclaim as the chef at Azul in the Mandarin Oriental Hotel in Miami where she became a powerful force in the city's burgeoning culinary movement. For two years, Bernstein co-hosted The Food Network's "Melting Pot," a show that presented the traditions, stories and recipes of her Latin background. She was also a competitor on the Food Network's "Iron Chef America" series beating out Bobby Flay.
Recently, Chef Bernstein appeared on "The Today Show" preparing her signature dishes alongside Al Roker. She has been featured in The New York Times, Bon Appeti for one of the 50 best dishes in the world, Elle, Redbook, Gourmet and Food & Wine for one of the best hotel restaurants in the country. In 2004, Chef Bernstein was nominated by The James Beard Foundation - the nation's premier honors for culinary professionals - in the coveted "Best Chefs in America: Southeast Region" category. Chef Bernstein was recently given a Doctorate in Culinary Arts from Johnson and Wales University; she was given the Philanthropic award of South Florida and the Glass Ceiling Award from the Jewish Federation.

In 2000, he was honored with the rank of Maitre Cuisinier in France. He established the world famous 'Cafe des Artistes' restaurant in Puerto Vallarta. The Sauteed scallops Marinated in Orange, Mystique stuffed Chiles w Shrimps and Sea Bass Cafe des Artistes entice people to visit Blouet's restaurant.

Executive chef and owner of Manhattan's award-winning "DANIEL", "Cafe Boulud", and "DB Bistro Moderne", named "Chef of the Year" by Bon Appetit Magazine, author of several cook books, own line of professional kitchenware. As Chef-Owner of some of the country's finest restaurants, author of numerous cookbooks and creator of kitchenware and gourmet products, Daniel Boulud's beginnings on his family's farm near Lyon may seem a distant past. Yet that past, rooted in the rhythms of the seasons, produce fresh from the fields and fine home cooking have paved the road to Boulud's becoming one of America's leading culinary authorities. After his nomination as best cooking apprentice in France, Daniel went on to train under the renowned Chefs who would become his mentors: Roger Verge, Georges Blanc and Michel Guerard. Now Boulud himself serves as a mentor to the talented young cooks he has been working with here in the United States for almost twenty-five years

When Alton Brown conceived the cooking show Good Eats, he envisioned something that would entertain and inform with wit and humor-something for his sitcom-and-fast-food-junkie generation. He now both stars in and writes the offbeat show that combines his passion for food with quirky pop culture...

Warren Brown, host of Sugar Rush, is an entrepreneur with a spirited passion for enjoying life. In 2000 Warren left his career as a lawyer to become a baker. Armed with a credit card and a sense that people wanted something better than what was currently on the market, he founded CakeLove, a bakery. With luck and fortunate timing, both the public and media recognized his passion and delicious scratch-made cakes.Warren opened CakeLove bakery in March 2002 and then opened Love Cafe in August 2003

He opened the first Italian food shop in Covent Garden in 1991. In the process, he brought the supreme quality Italian food to London. "Cavatelli with Mussels - Cavatelli con le Cozze" is the dish he is admired for. He is the author of 'Southern Italian Feast'.

Host Ceci Carmichael uncovers interesting culinary techniques used by the home cooks she visits on Calling All Cooks and offers quick cooking ideas on Good Food Fast with Family Circle. One of her own habits includes barbecuing in winter; preferably, in a foot of snow. Ceci was trained at the Institute of Culinary Education (formerly Peter's Kumps Cooking School) in New York City and cites Lucille Ball and Julia Child as her childhood heroes. Her words of advice?: "Lead with your heart" and "Wherever you go, there you are."

Known for Napa Valley icon, the Tra Vigne Restaurant, Chef Michael Chiarello is host of Easy Entertaining with Michael Chiarello on Food Network. He is also the creator of NapaStyle specialty foods and handcrafted products for kitchen, home, and garden, and as the founding father of the flavored olive oil trend, he created the Consorzio product line.

The late Julia Childs is such a force we had to include her. She was a member of the International Association of Culinary Professionals and a co-founder of the American Institute of Wine and Food. In 1963, the TV cooking show "The French Chef" was a huge success. She has written several books of which 'Mastering the Art of French Cooking' published in 1961 was immensely popular. Child started "L'Ecole des Trois Gourmandes", a cooking school, in 1951 along with Simone Beck and Louisette Bertholle. (The Late Julia Child is included here because of her huge body of work and influence to the art of cooking.

Co-Executive Chef with Gayle Pirie at Roreign Cinema San Francisco.

Ann Cooper works as a consultant for school administrators revamping their school lunch program to provide healthy food and nutritious choices for students, author of "A Woman's Place is in the Kitchen" and "Bitter Harvest", former Executive Chef of the "Putney Inn" in Vermont. Ann was formerly the executive chef of The Putney Inn in Vermont, and has authored two books, Bitter Harvest: A Chef's Perspective on the Hidden Dangers in the Foods We Eat and What You Can do About It, and A Woman's Place is in the Kitchen: The Evolution of Women Chefs. She was one of the first fifty women to be certified as an executive chef by the educational arm of the American Culinary Federation. Ann's career has taken her from positions with Holland America Cruises to Radisson Hotels to the Telluride Bluegrass Festival and the Telluride Ski Resort where she catered parties of up to 20,000. She has been featured in Gourmet, Food Arts, Chef, Restaurants & Institutions, Nation's Restaurant News, National Culinary Review, The New York Times, The Christian Science Monitor, The Boston Globe, Woman's Day, Newsday and has been on both local and national radio and television shows. Ann is president of Women Chefs and Restaurateurs, former member of the Executive Committee of Chefs Collaborative, former president of The American Culinary Federation of Central Vermont and is currently serving on the United States Department of Agriculture's Organic Standards Board.

Cat Cora was raised in a small Greek community in Jackson, Miss. by a family who held strongly to their Greek and Southern heritage. Cora realized there was much more to food then she could ever imagined. She is a graduate of the Culinary Institute of America in Hyde Park. She has studied in France under three-star Michelin chefs such as George Blanc of Vonnas and Roger Verge. She has also worked at Arcadia and Beekman Tavern in New York City. Cora relocated to Northern California as the Chef de Cuisine in Napa Valley's Bristro Don Giovanni. She has hosted shows on the Food Network and has appeared on several network programs.

Age 29 Restaurant: Ducca, San Francisco Quote: One of the main things that goes through my mind when I'm cooking or designing a dish is: 'If I were starving on my day off, what I would want to eat?' I don't want to make food that's so composed or contrived or manipulated that you have to 'get it' to enjoy it, or you have to be in a certain mood to want it.

Giada De Laurentiis is a private chef and caterer in Los Angeles and the founder of GDL Foods. Growing up in a large Italian family, Giada's passion for food was sparked as a child as she learned to prepare family recipes for their frequent gatherings. She became a professional chef after attending the famed Le Cordon Bleu Culinary School in Paris. After working in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, Giada started her own business. She's happy to share her family's secrets.

As a celebrity on Food Network, and cookbook author, Paula has created a stir among loyal fans who are drawn to her humorous style and inspirational appeal. In Cooking with Paula Deen, she shares the warmth of her kitchen and genuine Southern hospitality

Anyone who can write a book and title it "Death By Chocolate," then follow it with a sequel named "Desserts To Die For" has got to have a bit of whimsy in his soul. Indeed, Marcel Desaulniers is not only a talented creator of decadent desserts, he is also a most warm and fascinating person. Despite his very French name, this very American chef hangs his toque in Colonial Williamsburg, Virginia, at his long-standing and acclaimed Trellis restaurant. Most readers know him as the author of Death by Chocolate, the luscious book named after the equally luscious dessert he's fashioned out of chocolate and mocha mousses, cocoa meringue, chocolate brownie, chocolate ganache and mocha rum sauce. Not just a little decadent, each heavenly slice contains 1,354 calories. But after all, you only live once! He has also received James Beard Awards for both the book and TV series entitled "Death By Chocolate" and for his TV series "The Burger Meisters."

Executive Chef at Wildfire in Chicago.

The official website for Celebrity Chef Todd English. One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. He has established one of the best-known restaurant brands in the nation, been recognized by several of the food industry's most prestigious publications, published three critically acclaimed cookbooks, and served as an active member of the philanthropic restaurant community. English is currently the chef and owner of Olives in Charlestown, Massachusetts. Olives opened in May of 1989 as a 50-seat storefront restaurant, and has drawn national and international applause for its interpretive rustic Mediterranean cuisine. In recent years, English has established Olives as one of the most prestigious names in the nation by opening locations across the country: Olives New York in the W Hotel in Union Square, Olives Las Vegas at the Bellagio Hotel, Olives DC in the heart of Washington, DC, and Olives Aspen at the St. Regis Hotel in Aspen, Colorado. Olives also recently crossed the Atlantic with the opening of Olives Tokyo. English's television credits include Cooking In with Todd English, Todd's Table, Iron Chef USA , Martha Stewart Living, Bobby Flay's Food Nation, CBS This Morning, Live with Regis and Kelly, The Today Show, Discovery Channel's Great Chefs of the Northeast, Hot Off the Grill, and America's Rising Star Chefs. His newest reality show, Cooking Under Fire, will soon air on PBS

The French government exalted Escoffier as a Chevalier of the Legion d'Honneur in 1920 and as an Officer in 1928. The German Emperor Kaiser Wilhelm II told him that he was the Emperor of Germany, but Escoffier was the Emperor of chefs. Escoffier wrote many books out of which 'Le Guide Culinaire' in 1903, 'Le Livre des Menus' in 1912 and 'Ma Cuisine' in 1934 are the most popular. His three most crucial achievements are revolutionizing and modernizing the menu, the art of cooking and the organization of the professional kitchen. He developed the first a la Carte menu

Professionally, I have studied and taught in numerous cooking schools throughout Italy. In addition to producing thirteen TV seasons of Ciao Italia, I have authored seven cookbooks on Italian food. My eighth book, Ciao Italia in Tuscany published by St. Martin's Press, contains over 60 recipes that feature the simple, hearty food of Tuscany plus essays about the warm and welcoming people.

Chefs Susan Feniger and Mary Sue Milliken's Biography Following their wildly successful series, Too Hot Tamales, Chefs and restaurant owners Mary Sue Milliken and Susan Feniger have gone global with an all-new series, Tamales' World Tour, which began airing nationally September 1st on TV Food Network. Each week, the Chefs focus on a different country or region, with recipes, tips, anecdotes of their personal travels, and all their usual playful bickering and banter. They have authored four cookbooks: Cooking With Too Hot Tamales, (William Morrow, 1997) offers all the recipe highlights, tricks, tips and photos from their TV show; Cantina, (Sunset, 1996) is part of a Sunset Books series entitled "Casual Cuisines of the World;" Mesa Mexicana (1994) is already in its second printing; and City Cuisine (1989) was nominated for best cookbook by Cooks Magazine.

Executive Chef at The Gage Restaurant and Tavern in Chicago.

I'm going to put a new and colorful twist on southwestern cuisine," said Bobby Flay, host of Food Network's FoodNation and Boy Meets Grill, just before the 1991 opening of the now-celebrated Mesa Grill. Since then the flame-haired man from Manhattan has earned critical acclaim, including Gael Greene's choice of Mesa Grill as best restaurant in 1992. Mesa Grill's two-star review in The New York Times reported that "the sassy fare at Mesa Grill surpasses anything of its kind elsewhere in New York."
The recognition that Bobby has gained at Mesa Grill for his mouthwatering dishes has built his reputation as a major force not only in New York's culinary scene but also nationwide. In May 1993, Bobby was voted the James Beard Foundation's Rising Star Chef of the Year, an award that honors the country's most accomplished chef under the age of 30. The French Culinary Institute, his alma mater, honored him in 1993 with its first-ever Outstanding Graduate Award, which recognizes the school's most accomplished alumni. And his first book, Bobby Flay's Bold American Food (Warner Books, 1994), won the 1995 International Association of Culinary Professionals award for design. Not one to rest on his laurels, Bobby has authored five more cookbooks: From My Kitchen to Your Table (Clarkson Potter, 1998), Boy Meets Grill (Hyperion, 1999), Bobby Flay Cooks American (Hyperion, 2001), Boy Get Gets Grill (Scribner, 2004) and Bobby Flay's Grilling for Life (Scribner, 2005).
Bobby fell into cooking at the age of 17 when he took a job at New York's Joe Allen restaurant. Eventually, he so impressed the management that Joe Allen paid his tuition to the prestigious French Culinary Institute. But French cuisine was not to be Bobby's destiny. After restaurateur Jonathan Waxman introduced him to southwestern ingredients, Bobby--instantly drawn to indigenous American foods such as black and white beans, chiles and avocados--was determined to explore the possibilities of southwestern cuisine as an important and distinct culinary style for America.


From 1988 to 1990, Bobby experimented with his new culinary passion at New York's Miracle Grill, where his colorful southwestern creations earned him something of a cult following. When Bobby's own Mesa Grill opened its doors in 1991, his reputation as a major New York chef was sealed. He continued to soar with Bolo, his second New York restaurant, which Bobby (Bo) and partner Laurence Kretchmer (Lo) opened in November 1993. Dedicated to exploring Spanish cuisine, Bobby's innovative menu at Bolo dazzles adventurous palates daily.
In 2004, Bobby opened the Mesa Grill Las Vegas in Caesar's Palace. His newest American Brasserie, Bar Americain, opened in New York in the spring of 2005

Having traveled across the country to help everyday people with their cooking challenges, Chef Tyler Florence has developed a unique perspective on how Americans like to eat and cook today. He is a champion for uncomplicated recipes, bright flavors and fresh food, which he believes is the type of cooking that comes from a "real kitchen" - a place dedicated to culinary honesty.

Tyler has received acclaim from the national culinary community for his creativity and dedication to the art of cooking. He has been recognized as a leading chef by publications such as Food & Wine, GQ, Wall Street Journal, USA Weekend and People.

In 1991, Tyler graduated with honors from the College of Culinary Arts at Johnson & Wales University in South Carolina. After relocating to New York City in 1992, he honed his culinary skills under the tutelage of some of the city's premier chefs, including Charlie Palmer at Aureole, Marta Pulini at Mad 61 and Rick Laakonen at River Cafe.

Confident of his culinary talent, Tyler accepted the executive chef's position at Cibo in 1995, where his original creations received applause from New York City publications such as the New York Times, New York Magazine and Crain's New York Business.

In 1998, Tyler opened the critically acclaimed Cafeteria in Manhattan as executive chef, and under his direction, the restaurant received a nomination for "Best New Restaurant" in Time Out New York.

While firmly establishing his reputation and credibility on the New York food scene, Tyler also made his television debut in 1996 with guest appearances on Food Network. Tyler's national appeal was confirmed with the launch of Food 911 in 1999. He has also hosted other Food Network shows including Planet Food, All American Festivals and My Country, My Kitchen.

With Tyler's widespread experience, he has encountered every conceivable approach to some of the most crowd-pleasing classic dishes from fried chicken to burgers to spaghetti and meatballs. In 2006, Tyler launched a new Food Network series Tyler's Ultimate – a visual cookbook of America's most beloved dishes demonstrating his best of the best, or "ultimate," recipes.

Florence has written Tyler Florence's Real Kitchen, Eat This Book and Tyler's Ultimate. He has two new books – Tyler's Ultimate: Kitchen Handbook and Tyler's Ultimate: Dinner at My Place – scheduled for release in October 2008. Tyler's company, The Florence Group, will open a new kitchen retail store in Mill Valley, Calif. this summer as well as a new restaurant, Bar Florence, in San Francisco this fall.

He now sits on the board of the Culinary Council for Macy's Department Stores and has a new tabletop line with Mikasa. Tyler is a regular on NBC's The Today Show and has appeared on The View, Good Morning America, The Tonight Show, E!, and Access Hollywood, among others.

Bar Hayama
Despite living within walking distance of Bar Hayama, I finally went for the first time last night for dinner. The outside is unassuming and easy to miss, but inside is a nice spacious shelter from the traffic on Sawtelle. The seats around the large fire pit were already taken, but we nabbed a table
Musha (Santa Monica)
I had dinner at Musha, an izakaya in Santa Monica, recently and wanted to highlight some or our favorites on the menu. The place is small and gets pretty crowded at night so we made a reservation a day or so beforehand just so we didn't have to wait thirty to sixty minutes for [...]

Age: 31 Restaurant: Ubuntu, Napa, CA Quote: I want vegetables to be as decadent and satisfying as pork belly.
Quote: I like to use acid and salt and everything, and I try not to make things too sweet. It's a heard thing to learn, to balance all that.

THE COMPETITION IS SIZZLING: IRON CHEFS MARIO BATALI, BOBBY FLAY, MASAHARU MORIMOTO and CAT CORA ARE BACK TO BATTLE THEIR WORLD RENOWNED CULINARY PEERS

New York, September 7, 2006 - The heat will be turned up on the set of Iron Chef America next month when the red-hot American Iron Chefs return to Kitchen Stadium to begin production on a fourth season of the cult classic Food Network series, set to air in February 2007. From Friday, October 6th through Tuesday, October 24th, Iron Chefs Mario Batali, Bobby Flay, Masaharu Morimoto and Cat Cora will go head to head against celebrated challengers from across the country all attempting to take home the title of Kitchen Stadium victor. The Iron Chefs have been sharpening their skills since last season and are prepared to take on a new batch of competition.

Challengers this season include such celebrated chefs as Chris Cosentino, executive chef of San Francisco restaurant Incanto; David Myers, chef and co-owner of Los Angeles restaurant Sona; Graham Elliot Bowles, chef de cuisine of Chicago's Avenues; 2006 Restaurant Association of Metropolitan Washington Chef of the Year and chef of Washington's Cafe Atlantico Jose Andres; Executive chef Tony Liu of New York's August restaurant; Michael Carlson, one of Food and Wine's 2006 Best New Chefs and Chef of Schwa in Chicago; Owner and chef of Ford's Filling Station Ben Ford; Chef of New York's A Voce Andrew Carmellini, the James Beard Foundation's Best Chef New York for 2005; Tim Love, chef and owner of The Lonesome Dove Western Bistro in Fort Worth, Texas; Robert Gadsby, executive chef of Noe in Los Angeles and Houston and 676 Restaurant and Barin Chicago; Peter Kelly, chef and owner of Hudson Valley restaurants Xaviar's at Piermont, The Freelance Cafe and Wine Bar and Restaurant X & The Bully Boy Bar; Todd Richards executive chef of The Oakroom in Louisville, KY; Marc Murphy, chef and owner of New York's Landmarc restaurant; Mary Dumont, chef of The Dunaway Restaurant at Strawbery Banke in Portsmouth, NH and one of Food and Wine's 2006 Best New Chefs; Lynn Crawford, executive chef at the Four Seasons in Toronto and host of Food Network Canada's Restaurant Makeover; Kurt Boucher Executive Chef at the Pine Creek Cookhouse in Aspen, CO; Alexandra Guarnaschelli, executive chef of Butter in New York City; Charles Clark, chef/owner of Ibiza Food and Wine Bar in Houston, TX; Mark Tarbell, owner of Tarbell's in Phoenix and co-owner of The Oven in Lakewood Colorado; Fortunato Nicotra, chef of Felidia in New York; and Linton Hopkins, winner of The Taste of Atlanta's 'Iron Chef America' Challenger Search and chef of Restaurant Euguene.

Scoring the work of this top tier culinary talent are a panel of judges including Queer Eye's Ted Allen; comedian Mo Rocca; TONY award winning, Broadway actress Cady Huffman; Vogue's acclaimed food writer Jeffrey Steingarten; Food & Wine's Dana Cowin; restaurant publicist Karine Bakhoum; Japanese food writer Akiko Katayamo; Donatella Arpaia co-owner of Davidburke and Donatella; Author of Back to the Table: The Reunion of Food and Family Art Smith; The Early Show co-host Julie Chen; fashion designer Isaac Mizrahi; actress Julie White; Bon Appetit associate editor Andrew Knowlton; author of Negotiating with Imperialism: The Unequal Treaties and the Culture of Japanese Diplomacy Michael Auslin and Tyler Grey, owner of Mikuni Wild Harvest.

Food Network's resident food historian/scientist, Alton Brown (Good Eats), will return as a commentator from the sidelines. Brown will offer his play-by-play analyses and personal insights as ingredients are added and the excitement builds. Fine Living's Thirsty Traveler, Kevin Brauch, will be in the midst of the action as he reports from the floor of Kitchen Stadium.

Bobby Flay is the host of Food Network's Boy Meets Grill, BBQ with Bobby Flay and Throwdown with Bobby Flay and is owner of Mesa Grill, Bolo and Bar Americain in New York, Mesa Grill in Las Vegas and Bobby Flay Steak in Atlantic City. He has authored several best-selling cookbooks, including Boy Meets Grill, Boy Gets Grill and Bobby Flay's Grilling For Life. Mario Batali, owner of New York City restaurants Babbo, Lupa Esca, Otto Enoteca Pizzeria, Casa Mono, Bar Jamon and Del Posto, has authored such popular cookbooks as The Babbo Cookbook, Mario Batali Simple Italian Food: Recipes from My Two Villages, and most recently, Molto Italiano: 327 Simple Italian Recipes to Cook at Home. An original Japanese Iron Chef, Masaharu Morimoto is world-renowned for his Japanese cuisine served with a French flare. He has worked at the famous Nobu restaurant in New York and is currently the Chef/Owner of Morimoto in Philadelphia and New York. Cat Cora has worked with top chefs in New York, Napa Valley, San Francisco and France, and studied with two of France's three-star Michelin chefs. She is the author of Cat Cora's Kitchen: Favorite Meals for Family and Friends.

Iron Chef America is produced by Triage Entertainment in conjunction with Food Network and is based on the format owned by Fuji Television Network, Inc.

FOOD NETWORK (www.foodnetwork.com) is a unique lifestyle network and website that strive to be way more than cooking. The network is committed to exploring new and different ways to approach food - through pop culture, competition, adventure, and travel - while also expanding its repertoire of technique-based information. Food Network is distributed to more than 90 million U.S. households and nine million website users. With headquarters in New York City and offices in Atlanta, Los Angeles, Chicago, Detroit and Knoxville, Food Network can be seen internationally in Canada, Australia, Korea, Thailand, Singapore, the Philippines, Monaco, Andorra, Africa, France, and the French-speaking territories in the Caribbean and Polynesia. The E.W. Scripps Company (NYSE:SSP), which also owns and operates Home & Garden Television Network (www.hgtv.com), Do It Yourself (www.diynetwork.com), Great American Country (www.gactv.com) and Fine Living (www.fineliving.com), is the manager and general partner.

Sweet Dream's Gale Gand caught the eye of a Life magazine photographer while making mud pies at age 6. Some 40 years later, her ingredients have changed but the pastry chef still catches eyes and tastes with her creations. Gale's desserts have consistently received stellar reviews. Restaurant critics have declared her one of the best pastry chefs in the US. In 2001, Gale received the highly coveted James Beard Award for Outstanding Pastry Chef. She was also named top pastry chef of the year in Bon Appetit's annual Best of the Best awards in 2001. In 1994, Gale received the Robert Mondavi Award for Culinary Excellence. That same year, she and partner Rick Tramonto were named among the Top Ten Best New Chefs by Food & Wine.

He is altering the definition of American food. He is trying to prove that American cuisine is not limited to bland, mass market and pre-packaged fodder. One of Washington D.C.'s premier restaurant's has been created by him

Party Starters is for all those at home entertainers who want to throw a memorable soiree but lack the time, the know-how, and, most of all, the cold cash to do it. Each episode of Party Starters features our team of party experts at the home of one fearful host or hostess. Our experts help plan, set a theme, and employ a variety of budget-conscious tricks of the trade to pull the party together. Fun and relatable, Party Starters give entertainers everywhere the tools and inspiration they need to impress without stress.

Chef Gordon Hamersley and Fiona Hamersley opened the original Hamersley's Bistro in a tiny storefront in Boston's up-and-coming South End neighborhood. The restaurant's French-inspired bistro food was an immediate success. In 1993, Gordon and Fiona moved their restaurant a few blocks down into an historic building perched on the corner of Tremont and Clarendon Streets. The 115 seat restaurant boasts an open kitchen, a private dining room, and a beautiful outdoor brick patio with trees and flowers decorating its perimeter.

Chef George Hirsch, Outdoor Living Expert, Chef, cookbook author, radio pesonality, and host of national public television's George Hirsch Living it UP!

The lovely and multi-talented Jack is slowly but surely conquering the world. An original Block member since the station's launch in March 2002, Jack has been featured in Glamour Magazine as a co-host of The Food Network's cable hit "How to Boil Water" with chef Tyler Florence and has performed and written three shows ("Traffican'tabury Tales," "For those about to Iraq" and "Who's yer Baghdadi?") on stage with Second City Cleveland. She works with Second City Entertainment in Toronto and Chicago, and when she is not improvising, Jack works as an actor in films. She can be seen in the soon-to-be-released "Christmas at Maxwell's," has a cameo in the Academy Award-nominated film "American Splendor" and is featured in numerous short films

He is the top Indian chef. He has written several books out of which some are 'Celebration of Indian Cookery', 'Best of Chinese Cooking', 'Khana Khazana' and 'Low Calorie Vegetarian Cookbook'. He is an anchor in the TV show "Khana Khazana".

This elegant turn-of-the-century stone residence in the heart of California's famous Napa Valley is set amidst a charming country garden. This idyllic haven is the setting for Chef Thomas Keller's innovative, award-winning cuisine. His contemporary dishes feature a subtle blend of classic French traditions and regional fare. The prix-fixe menus are accompanied by over 600 selections of all world wines.

Once known as The Galloping Gourmet, Graham Kerr now preaches low-fat eating. Graham Kerr is an internationally known culinary and television personality, award-winning author, and master of metaphorical speaking. His focus is on serving people who want to make healthy, creative, lifestyle changes and believes that the only lasting changes are the ones that we enjoy. His life goal is "to help to convert habits that harm into resources that heal." See which stations carry his show, and consider a change in diet while your visiting! Still very famous for his TV show in the late 60's and 70's. Cooking with great humor!

Age 31 Restaurant: The Restaurant at Meadowood, St Helena Cooking Style: Technical cerebral. Quote: The underpinning of my food is always going to be California, but it certainly takes a turn toward European and manipulative technical cuisine. I feel in my heart I need to play with things.

The most famous chef around as of this writting. Got his start in New Orleans as an Assistant Chef. Went on from there to have a number of restaurants and a TV show. His personality is a great part of the food. His "Let's take it up a Notch" have become a saying around the country for many things.

Wikipedia: Emeril John Lagasse (born October 15, 1959) is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as "kick it up a notch" and "BAM!"[1][2] He is a 1978 graduate of Johnson & Wales University's College of Culinary Arts. The "Emeril Empire" of media, products and restaurants generates an estimated USD$150 million annually in revenue.

Successful, prolific journalist and broadcaster Nigella Lawson has been described as Britain's "It Girl." One of England's most recognized culinary personalities and the U.K.'s most beautiful woman, Lawson now takes on America with her extremely popular cooking and lifestyle series, Forever Summer with Nigella. From intricate meals to rich desserts, Nigella Lawson, the most recognized culinary personality and the U.K.'s most beautiful woman, is having fun in the kitchen. With her unique and refreshing approach to cookery, Lawson's motto is simple: "To achieve maximum pleasure through minimum effort." Her first book, How to Eat: The Pleasures and Principles of Good Food (1998), was the basis for her popular TV series Forever Summer with Nigella. Her second book, How to Be a Domestic Goddess (2000), became an instant bestseller. Catch her each week as she teaches the best way to entertain.

In an atmosphere as inviting as her recipes, Sandra Lee, author of the best-selling cookbook Semi-Homemade Cooking, shares her techniques for combining fresh ingredients with specially selected store-bought items. The result? Mouthwatering meals and desserts, prepared in minutes, that taste like they were made from scratch. Now you can see why consumers, viewers, and celebrities from Katie Couric to Nathan Lane have made Sandra Lee one of America's most sought-after culinary experts! Sandra Lee is also the internationally-acclaimed Lifestylist, New York Times bestselling author and CEO of Sandra Lee Semi-Homemade© Inc.

Age 29. Restaurant Jack Falstaff, San Francisco Cooking Style Quote: As a young cook you've got to pay your dues. A lot of people today don't realize that. I've been doing it for 12 years. I feel like I'm at a good place now.

Chef Dave Lieberman is the centerpiece of the Food Network's popular television cooking show "Good Deal with Dave Lieberman." Lieberman, is much more than an innocuous host chef, however - he is a young man with a mission: to teach people how to live, eat, and entertain like a king or queen, even if they have the budget of a commoner. His cooking tips and expertise are nothing short of a Godsend for families on a budget that are constantly looking for ways to stretch that food dollar as far as it will go. In "Good Deal with Dave Lieberman", Dave keeps things quick, easy, and inexpensive, giving viewers practical tips on keeping quality up and costs down. It is little wonder, then, that he is so popular and sought after!

Vicenti Ristorante (His famous establishment in Los Angles)
Vincente offers an intimate setting and a sleek, yet unpretentious, atmosphere that blends the dining room and open kitchen seamlessly. Diners are treated to Chef Nicola Mastronardi's unique Italian cuisine, from house made pastas to wood-fired rotisserie. Paying homage to the restaurant’s namesake, the late Mario Vincente, the restaurant follows his vision of a small-scale venue where diners can simultaneously learn about Italian cuisine while enjoying the Chef's enticing creations.

Restaurants run By Michael
Arcadia
Bourbon Steak, Detroit
Bourbon Steak, Miami
Bourbon Steak, Scottsdale
Clock Bar
Michael Mina
Michael Mina Bellagio
Nemi, Mexico City, Mexico
Nobhill
Saltwater, Detroit
Seablue
Seablue Borgata
Stonehill Tavern
Stripsteak
XIV
LuxistWeb
Chef Michael Mina Opens XIV in Los Angeles
Posted Oct 16th 2008 6:02PM by Tracy Chait
Filed under: Dining

In the latest of Sam Nazarian's ventures, acclaimed chef Michael Mina -- whose San Francisco restaurant was awarded two Michelin stars -- will helm a new L.A. chateau-style restaurant called XIV. The name is an attempt to capture the opulence of Louis's bygone days, though the monarchical reference isn't lost on me, nor the exceptionally long reign of influence.

As of today, you can make reservations at the Phillipe Starck-designed home of Modern American cuisine on Sunset Blvd.
Tags: louis xiv, LouisXiv, michael mina, MichaelMina, sam nazarian, SamNazarian, sbe, xiv

Executive Chef for RMN Restaurant San Francisco, CA

Sara Moulton, the executive chef of Gourmet magazine, is back in the kitchen with great recipes and terrific techniques specifically focused to fit your busy lifestyle. Top chefs, cookbook authors, and the best food specialists from around the world drop by frequently, and each weeknight Sara brings you the insider secrets that professionals use to save time and money while making every dish picture-perfect. Sara helps you make the best possible meals with a minimum of fuss and a maximum of flavor. Sara's mission as both author, famous chef and television host is to counter America's disastrous love affair with fast food by encouraging everyone to cook delicious and healthy food at home and to dine with family and friends. Sara lives in New York City with her husband Bill and their two children, Ruth and Sam. Sara Moulton Cooking Live! Watch Sara's Secrets, Weekdays at 3:30pm and at 9:30am on Saturday and Sunday, all on the Food Network ...

The International Chaine de Rotisseurs has honored him as one of the 24 South African chefs. He is known to share his dishes with poor children also. Avocado with ginger, honey and celery, paper-thin ostrich carpaccio, grilled baby kingklip rolled in macademia nuts are some of his famous dishes.

I was born in May 1975 and straight into the business, really. My dad runs a lovely pub-restaurant, The Cricketers, in Clavering, Essex, where I grew up. I remember being fascinated by what went on in the kitchen. It just seemed such a cool place, everyone working together to make this lovely stuff and having a laugh doing it.
When I was about seven or eight, they let me peel the potatoes and pod peas, that kind of thing. By the time I was 11, I wasn't half bad at veg prep and I could chop like a demon! A lot of the boys at school thought that cooking was a girlie thing. I didn't really care, especially as I could buy the coolest trainers with what I'd earned from working at the weekend.
When I was 16, I didn't really have the results to stay on at school - besides, I knew by then that I wanted to be a chef. So I went to Westminster Catering College and then did some time in France, learning as much as I could, before coming back to London to work as head pastry chef for Antonio Carluccio at The Neal Street Restaurant. I was really fortunate to have the chance to work at such a renowned restaurant so early on in my career and I made the most of it.
After The Neal Street Restaurant, I worked for Rose Gray and Ruth Rogers at the River Cafe for three and a half years - what an amazing experience that was. Those two ladies taught me all about the time and effort that goes into creating the freshest, most honest, totally delicious food.
It was there that I first got in front of a TV camera. A documentary about the restaurant was being filmed and the editors decided to show a lot of this cheeky kid who was so into the cooking that he'd answer back to the crew. The day after the programme was shown, I got calls from five production companies all wanting to talk about a possible show. I couldn't believe it and thought it was my mates winding me up!
The result was The Naked Chef and that's where it all kicked off I guess. Have a look around my website and you can find out a bit more about the books and TV shows I’ve done and you keep up with the latest stuff by checking out my diary. Right now I've never been busier in my life! It's a complete whirlwind - and the only thing I wish I had more time for is my family - my lovely girls Jools, Poppy and Daisy. Although we now have a place in the country to spend our weekends at, so I really look forward to Friday nights when we can pack up and spend the weekends together. That's what it's all about!

Big thanks to everyone who has sent in an entry for our Unsigned Band Competition! I've been listening to the tracks and I have to say that there is some great talent out there! As you know, there will be an A&R exec coming to hear the winning band perform so it's a fantastic opportunity. To those of you that haven't entered yet... What are you waiting for?!

My summer party is on for tomorrow and I'm really looking forward to it. But, as usual our British weather is looking nice and unpredictable! The Podcast might end up being about how to bring your outdoor barbeque inside and still make a huge success out of it!Love Jamie O xxx
Restaurants and cooking are in Jamie Oliver's blood, having grown up around the successful pub/restaurant owned and operated by his parents in Cambridge, England. At 8 years old, Jamie was peeling potatoes and podding peas with the rest of The Cricketers staff and by 11, he could julienne vegetables as fast as any of them. At 16, Jamie completed his formal training at Westminster Catering College. Now 27, Jamie continues his work as consultant chef at Monte's, an advisor for top British supermarket chain Sainsbury's, and design consultant for quality cook and tableware for Royal Worcester. In 2001, Jamie took his live cookery show on the road: His Happy Days Tour packed theatres in Cambridge, Bournemouth and London as well as in seven cities in Australia and New Zealand. Jamie's cooking is even in demand by the British government: In 1999, Jamie was invited to 10 Downing Street to prepare a lunch for the British Prime Minister, Tony Blair, who was entertaining the Italian Prime

Pots of herbs sit on each table, making PASCAL'S ON PONCE hard to resist. The food is every bit as appealing. Pascal Oudin likes to put his own contemporary twist on classic French food, but he never lets his ego get in the way. Everything here is good, from rich lobster bisque to a satisfying magret of duck, sharpened with vinegar and served over turnips. Pascal Oudin's cooking is the personality of his eponymous restaurant: subtle and engaging. The dining area is small but tables are well spaced; service is polished and the cooking is the best of what, 20 years after its creation, is still called "new" French because too many people still think a starched toque means thick sauces. Oudin's cooking is new in the sense it is unlike any other in town -- discrete spices, the freshest of ingredients, the most sublime of pairings. Go for the airy crab cake (he uses shrimp mousse as the flavorful binder), delectable lobster salad with salmon, the duck terrine and the lobster risotto among starters. For main courses, don't miss the excellent veal loin with mushroom ravioli, a meltingly tender rack of lamb with mustard and the sublime poached sole. The attractive wine list has a large number of reasonably priced bottles to attract both the novice and lifelong wine lover.

Jacques Pepin
One of America's best-known chefs, cookbook authors, and cooking teachers, Jacques Pepin has published 25 cookbooks and hosted nine acclaimed public television cooking series. Pepin's latest book, a visual biography entitled Chez Jacques: Traditions and Rituals of a Cook, was published in April 2007 by Stewart Tabori & Chang. His most personal book to date, it contains 100 of his favorite recipes, showcases his art and his essays on food history and cooking, and includes stunning photographs of him enjoying life with family and friends. It follows his bestselling memoir, The Apprentice: My Life in the Kitchen, which was published in hardcover in 2003 and in paperback in 2004 by the Houghton Mifflin Company.

"Fast Food My Way" produced by KQED-TV in San Francisco, is Pepin's most recent PBS-TV series (2004), with a companion cookbook published by Houghton Mifflin. A follow-up series and cookbook, both entitled "More Fast Food My Way," will debut in 2008. Also on the horizon is the re-release of a 1997 KQED series featuring Pepin's renowned cooking techniques. Updated and renamed "The Complete Pepin," it is scheduled for broadcast nationally on public television stations beginning in the fall of 2007.

Pepin was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At age thirteen, he began his formal apprenticeship at the distinguished Grand Hotel de L'Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athenee. From 1956 to 1958, Pepin was the personal chef to three French heads of state, including Charles de Gaulle.

Moving to the United States in 1959, Pepin worked first at New York's historic Le Pavillon restaurant, then served for ten years as director of research and new development for the Howard Johnson Company, a position that taught him about mass production, marketing, food chemistry, and American food tastes. He studied at Columbia University during this period, ultimately earning an M.A. degree in 18th-century French literature in 1972.

A former columnist for The New York Times, Pepin writes a quarterly column for Food & Wine. He also participates regularly in that magazine's prestigious Food & Wine Classic in Aspen and at other culinary festivals and fund-raising events worldwide. In addition, he is a popular guest on such commercial TV programs as The Late Show with David Letterman, The Today Show, and Good Morning America.

In October, 2004, Pepin received France's highest civilian honor, the French Legion of Honor, at a presentation in New York. He is also the recipient of two other of the French government's high honors: he was named a Chevalier de L'Ordre des Arts et des Lettres in 1997 and a Chevalier de L'Ordre du Merite Agricole in 1992. The Dean of Special Programs at The French Culinary Institute (New York) since 1988, Pepin is an adjunct faculty member at Boston University. He is a founder of The American Institute of Wine and Food and a member of the International Association of Cooking Professionals. He and his wife, Gloria, live in Madison, Connecticut.

Executive Chef at Slanted Door One of San Francisco's famous for exotic Vietnamese cuisine.

He is called as the 'Father of Novelle Cuisine' and Master of la grand cuisine. Point is undoubtedly one of the greatest chefs ever. When he was only 26, he established Restaurant de la Pyramide as an international gastronomic mecca. His culinary mentorship resulted in the generation of world renowned chefs like Francois Bise, Alain Chapel, Louis Outhier, Paul Bocuse, Jean and Pierre Froisgros that continued his works.

Co-Executive Chef with John Clark At Foreign Cinema.

The official website for Celebrity Chef Todd English. One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. He has established one of the best-known restaurant brands in the nation, been recognized by several of the food industry's most prestigious publications, published three critically acclaimed cookbooks, and served as an active member of the philanthropic restaurant community. English is currently the chef and owner of Olives in Charlestown, Massachusetts. Olives opened in May of 1989 as a 50-seat storefront restaurant, and has drawn national and international applause for its interpretive rustic Mediterranean cuisine. In recent years, English has established Olives as one of the most prestigious names in the nation by opening locations across the country: Olives New York in the W Hotel in Union Square, Olives Las Vegas at the Bellagio Hotel, Olives DC in the heart of Washington, DC, and Olives Aspen at the St. Regis Hotel in Aspen, Colorado. Olives also recently crossed the Atlantic with the opening of Olives Tokyo. English's television credits include Cooking In with Todd English, Todd's Table, Iron Chef USA , Martha Stewart Living, Bobby Flay's Food Nation, CBS This Morning, Live with Regis and Kelly, The Today Show, Discovery Channel's Great Chefs of the Northeast, Hot Off the Grill, and America's Rising Star Chefs. His newest reality show, Cooking Under Fire, will soon air on PBS

'The chef to the stars!' Seen all over, One of the most famous in the World today. Has some great resturants to try his food!

The Barbecue Bible. Barbecue cookbook for grilling and barbecuing enthusiasts by award winning cookbook author and chef Steven Raichlen. 500 international recipes for outdoor cooking. Steven Raichlen is a multi award-winning cookbook author, cooking teacher, and syndicated food columnist. In July 1998, the New York power publisher, Workman, published The Barbecue Bible, Raichlen's encyclopedic study of grilling and barbecuing around the world. Four years in the making, The Barbecue Bible features more than 500 recipes, plus a crash course on grilling, barbecuing, smoking, and other live fire cooking techniques. The research took Raichlen on a 150,000 mile journey to 25 countries on five continents. A winner of an IACP/Julia Child Award and main selection of the Book of the Month Club, the 600-page book is now in its seventh printing. Raichlen was born in Japan, raised in Baltimore, Maryland, and educated at Reed College in Portland, Oregon, where he graduated Phi Beta Kappa with a degree in French literature. He currently lives in Coconut Grove, Florida, with his wife, publicist Barbara Seldin. His hobbies include biking and sailing.

Scottish by birth, Gordon Ramsay was raised in England after his parents moved south to Stratford-Upon-Avon. His first career break came while playing football for Oxford United, where he was spotted by a Glasgow Rangers scout in an F.A. youth club match. After completing trials he was signed by the Scottish champions at the age of 15. Three years later he had given up professional football and gone back to college to complete a course in hotel management. Ramsay moved to London, where he joined Marco Pierre White in the early days of Harvey's in Wandsworth. After a couple of years Ramsay moved to Le Gavroche to work alongside chef Albert Roux. This was followed by three years of working in France in the kitchens of Guy Savoy and Joel Robuchon. Here he was able to enhance his expertise in classic French cooking.

May 30, 2008
Fashion illiteracy, moral outrage and Dunkin' Donuts make for a bad combination, especially for celebri-chef Rachael Ray. Last weekend, Dunkin' Donuts pulled an online ad that featured the food-icon sporting a black and white silk scarf. In the eyes of ultra-conservative blogger Michelle Malkin and others, however, the scarf was no innocent paisley-patterned kerchief (which it clearly was), but a keffiyeh - national symbol of the Palestinian people cum trendy fashion accessory.

That's right, America's favourite donut chain was subverting the war on terror! And seditious advertising was only the tip of the terror-berg! Could it be that the money Dunkin' Donuts usurped from hard-working Americans was funnelled to terrorists who seek to destroy everything we hold sacred and deep-fried?

Thankfully, Dunkin' Donuts was not about to let the terrorists win. They removed the secretly political ad almost immediately. In a statement, Margie Myers, senior VP-communications for the donut firm said that "the possibility of misperception detracted from its original intention to promote our iced coffee." Yet another victory for the squinty-eyed anti-terror militia.

That Ms. Malkin and other conservative bloggers flipped out is not surprising - it's pretty much the only thing some of these commentators do. But Malkin et al. pulled the fashion equivalent of confusing the American flag with the Cuban one. True, they both have red and white stripes with at least one blue-ensconced white star, but no one is accusing hyper-patriotic Americans of supporting the Castro regime.

It is continually amazing to watch these pundits foam at the mouth at the mention of anything vaguely Palestinian. The notion that mere association with a national group is cause for condemnation at the very least borders on racism. I shudder to think what will happen when commentators find out that Bethlehem - the birthplace of Jesus himself - is actually in Palestine.

The "Keffiyeh kerfuffle" is yet another example of the jingoism pervading certain sectors of today's America. Confronted with paisley, some see Palestinians; faced with Obama, some see Osama. That Dunkin' Donuts pulled the ad is indicative of the power of such members of society. The donut chain isn't in the business of making political statements, but the reality that imagined political implications would affect their business is a sad measure of the world's most powerful democracy.

On a side note, why is Rachael Ray even in Dunkin' Donuts ads in the first place? The fact that someone known as a chef would agree to promote Dunkin' Donuts is the real crime here. Then again, if Ms. Ray were promoting Tim Hortons, I'd probably be all for it.

Executive Chef at Zuni, San Francisco.

Join Al Roker on the road as he takes his love of food and his fascination with people across America. Al will introduce us to some interesting characters: the founder of a web site that reviews potato chips, members of a men's-only gourmet cooking club, and even a Russian immigrant who serves gourmet meals at his hockey rink snack stand! Or... you can check out Al's Blog. We'll also watch as Al learns the ins and outs of being a short order cook, makes donuts, tries to run a busy deli counter at lunch time, and much more. Roker on the Road takes everybody’s favorite weatherman to the crossroads of America to see just how deliciously fun our national love for food has become. As weatherman and a host of NBC's The Today Show, Al Roker fans ...come along for the ride!

Co-Executive Chefs at Town Hall & Salt House, San Francisco.

(CBS) This article was written for CBSNews.com by Muni S. Jaitly.
In the fast-paced world of Big Apple nightlife, where clubs and restaurants vanish in a New York minute, club owner Amy Sacco has remained hot for a long time.
Bungalow 8, the celebrity-studded center of Sacco's mini-empire, has been arguably the hottest and most exclusive club in Manhattan since 2001.

The club, modeled after the enclave of the same name at the Beverly Hills Hotel, is meant to resemble a sultry California bungalow. The interior is replete with palm trees and poolside murals.

The service is unique: Clients are provided with a portable phone and mini-bar at each table. A concierge service can book flights and order late-night pizza.

Since its opening in 2001, Bungalow 8 has turned into a celebrity playground of sorts.

Paris Hilton, a Bungalow regular, was rejected by doormen following this year's MTV Video Music Awards and reportedly reduced to tears. On a separate occasion, actors Jeremy Piven and Stephen Dorff scuffled while waiting for the men's room.

The long-lasting success of Bungalow 8 has transformed Sacco from Jersey girl to Manhattan "Scene Queen."

Sacco, a striking 6-foot-1 blonde, now wears stilettos and designer dresses from the likes of Armani, Dolce & Gabbana and Gucci. She can often be found at work mingling with clients such as former President Bill Clinton until the early hours of the morning.

But she grew up in Chatham, N.J., the youngest of eight children in a middle-class family. Her father was owner of Chatham Moving and Storage. Sacco's mother, Bette, whom she has named her Chelsea-based restaurant after, was a full-time mom and big-time influence.

"My mother raised eight kids on her own and was cooking 24/7. Our kitchen was like a diner," says Sacco, who learned to entertain at a very young age by helping her mother.

Bette, which has received fair reviews, "is the neighborhood cantina," says Sacco. The restaurant's staple dishes include pasta alla chitarra with caviar and smoked salmon, baked Alaska, and truffled fries.

"Everyone has a world spinning each way, [Bette] is a great place to share and listen. Slowing down the pace," says Sacco of her restaurant. "Bette loves Bette."

But it is the stars that keep Sacco and her empire going.

Ken Addington, 35, Bette's head chef, says entertaining is Sacco's passion. "She knows her clientele and keeps giving suggestions on how to treat them," he says.

The secrets to Sacco's success: cachet, word-of-mouth promotion and door policy. Only VIPs, prominent socialites, her close friends and select referrals are allowed entry.

Divya Narendra, a 24-year-old hedge fund analyst, has been to the club several times.

"For better or worse, Bungalow still maintains an air of exclusivity other nightclubs rarely achieve. Once you're in, you're in, but your friends are probably still waiting outside," he explains.

The door policy is contentious - it's something Sacco has lectured on at Yale.

"We try to be as fair as possible," she says - but it doesn't always seem that way to the people lined up outside. Sometimes Sacco, a former doorwoman herself, has to venture outside and personally turn people away.

"They don't believe you and just stand there," she says. "Out of a long list, it's hard to gauge who we let in."

Sacco's road to the gossip columns and blogs was not short or uneventful.

As a girl, Sacco dreamed of owning a restaurant. After high school classes, she would cut vegetables in restaurant kitchens. Because of her height, nobody questioned her age.

She graduated from Johnson and Wales culinary school in Providence, R.I., in 1990. Soon afterward Sacco took a job as a coat check girl and hostess at Manhattan's famed Bouley restaurant. This is where Sacco, 22 at the time, met Gilbert Le Coze, head chef at Le Bernardin.

The two fell in love and became engaged four years later. The relationship tragically ended the same year when Le Coze, 49, died from a heart condition he had kept secret.

Sacco says she has moved on since losing the love of her life. "It's important to realize nothing's been around forever…take the memories," she believes.

After a mourning period, Sacco moved on to restaurant management. During this time she cultivated her friendship with former Bouley hostess Yvonne Force Villareal, an art enthusiast. The two pledged to help each other.

Sacco raised $1.2 million from Villareal's contacts, enough to convert a former truck garage in Manhattan's then-unfashionable West Chelsea district into a restaurant/event space called Lot 61.
Despite a blizzard, the place was a hit from the first night - close to 600 guests, including Denzel Washington, showed up.

Executive Chef Signature Room at the 95th. Chicago.

Hello Recipe Club,

I would like to welcome back my friend and Chef2Chef.net Ambassador, Chef Paul Silva as our host this week. Enjoy!

Fruit and Spice and Everything Nice - Some Asian Favourites

As some of you may know, I have a love affair with South East Asian food - the colours, the flavours, the aromas are enough to send me on the first plane into India, Thailand, Indonesia or China. But since I don't have the cash on me, I think I will take the trip through food - and I will take you guys along with me (hope you don't mind!)

This week I have recipes that celebrate one aspect of cooking that excites me - using fruit and spice together in both savoury and sweet ways. Hey, we all know pork chops and applesauce work beautifully - so why not chicken and pineapple (a common sight in Vietnamese cooking) or lobster and lychee?

I also love to combine Asian flavours into European cuisine - hence, the 5-spice coconut meringue is born. I have also included classics like Satays and Gulab Jaman (an Indian sweet that is basically a beignet that is soaked in syrup - you'll love them!)

Don't let the ingredients list throw you off on some of these recipes. When enjoying foods from that part of the world, you need to load up on spices. Remember, buy spices in small amounts, and keep them in an airtight, dry and dark place. They will last longer and will serve you better. Freshness is everything.

Enjoy!

Paul Silva

Today I would like to start with the wonderful and popular satays - ribboned meat threaded on skewers, marinated and grilled. They are the epitome of street food. Don't feel restricted to beef in this recipe. Chicken and pork also work wonderfully. Just remember not to keep the satays in the marinade too long, or the meat will start to get mushy!

The dipping sauce used macadamia nuts, but you can easily substitute cashews or peanuts. The nuts give the sauce texture - a natural thickener.

The coconut marinade can also be used for fish fillets before dredging and frying, or even for whole chicken breasts.

Executive Chef at Greens Restaurant, San Francisco.

Age: 28
Hometown: Charlotte, NC; Currently resides in New York City, NY
Profession: Executive Chef in New York City
Education: Johnson and Wales University
Sam is handsome and charming and is sure to make temperatures rise in the kitchen. After being voted one of the ten sexiest chefs in New York, Sam is ready to be known for his culinary skills and not just his good looks. Born and raised in Charlotte, North Carolina, Sam incorporates his southern charm and love of food into all of his dishes as executive chef in New York City.
This self-described "arrogant" chef likes the finer things in life and has no problem saying he is like a girl when it comes to shopping and grooming himself. Although people will automatically notice his handsome appearance, few know that he has also been a diabetic since he was a teenager and has to wear an insulin pump attached to his leg. Sam forges ahead and is sure to surprise the viewers on this season of "Top Chef.

Exective Chef at Perbacco San Francisco.

He's is call a phenomenal cook by none other then Emeril Lagasse! "He can uphold and set amazing standards for the restaurant industry in this country. His style is stripped down-lots of vegtables and immaculate seafood. Fresh ingredients. He flies them in.

He is a renowned Chinese chef in Boston. The East-West fusion restaurant Blue Ginger belongs to him. He is the anchor of the cooking show East Meets West. Chipotle sweet potato soup, Spicy black bean mussels and Salad are some of his popular dishes.

Executive Chef at Waterbar, San Francisco.

We felt that the famous late Mario Vincente warranted a place on our list of great chef's because of all he had done to add to the art of cooking. Chef Nicola Mastronardi fell it was enough to name his restaurant after him and incorporate his style of cooking in his menu.

About Me

The first thing you should know about me is that I'm a country boy at heart. I grew up on a farm in Alsace where my mother and grandmother taught me to eat and cook according to the seasons. It was there I fell in love with food-fresh herbs and vegetables and the warmth of our local Franco-German flavors. Though I've been living an urban life since 1973, I'm still most at home in the country.

Since my departure from Alsace, I've lived, trained, and cooked all over France, in Bangkok, Singapore, Hong Kong, Boston, and New York. Now, I'm rooted in New York, in my little Perry Street neighborhood and in the hills of Westchester County. But I also feel at home in my other restaurants around the world.

Wherever I go, I always want to cook both globally and locally. If you've been to my restaurants, you've probably guessed that I love Asian flavors. My first trip to the open-air market in Bangkok remains one of my most influential culinary experiences, and I've since adopted those herbs and spices as my own. Everything I cook has to have a little heat. (Even at home, my wife, who's Korean-American, keeps our fridge stocked with kimchi.)

As for life outside the kitchen, I enjoy relaxing with my family. In the country, I often go fishing in my little pond and, while the weather's still nice, chop wood for the fireplace. In the city, I take my chefs out to eat after work and catch up with friends when we're cooking together for charity events. The greenmarket is one of my favorite places to stroll. I guess you can see that I love food. It's my passion. It's my life. Discover the many restaurants and fine cuisine of this gourmet chef who pleases many a palate. Read a newsletter and check recipes. As Mark Bittman so correctly states in his informative introduction, one of the many talents of Jean-Georges is his capacity to make what seem like simple preparations taste so incredibly complex. Regular customers to Jean-Georges Vongerichten's restaurants and food enthusiasts from coast to coast have anticipated Jean-Georges: Cooking at Home with a Four-Star Chef as eagerly as they would the debut of one of Vongerichten's celebrated restaurants. Jean-Georges Vongerichten's cooking is as remarkable for its simplicity as it is for its brilliance

Situated in this upscale community in suburban Detroit, Tribute continues to enjoy the world-class critical praise that greeted its 1996 opening. Having earned the nation's highest accolades from Gourmet Magazine, The New York Times, and The Wine Spectator, Tribute has introduced Michigan to new heights of fine dining in a luxurious setting, with impeccable service and unparalleled attention to detail. From the moment you walk through the door, the Tribute dining experience does more than satiate, it stimulates the emotions through a blend of stunning beauty and unexcelled warmth. As you enter, the restaurant embraces you, as it whispers "Welcome." Situated in this upscale community in suburban Detroit, Tribute continues to enjoy the world-class critical praise that greeted its 1996 opening. Having earned the nation's highest accolades from Gourmet Magazine, The New York Times, and The Wine Spectator, Tribute has introduced Michigan to new heights of fine dining in a luxurious setting, with impeccable service and unparalleled attention to detail. Tribute's Executive Chef, Takashi Yagihashi, one of the nation's leading culinary talents, consistently stuns critics and patrons with his "contemporary French cuisine with an eclectic Asian twist." His spectacular presentations, of the highest delicacy and originality, marry the finest ingredients in innovative and artistic combinations. On the plate, the enticing results are sensational in flavor and visual appeal. The atmosphere throughout is one of pure elegance in a place where you feel completely relaxed.

Age 62, Incredible amount of background in Asian foods, including Chinese, Japanese,Thai, and Fusion. Books: Many! Hosts a TV show and is quite funny! ---More---
One of the world's most honored masters of Asian cuisine proves that you don't have to order takeout to enjoy delicious Asian food at home. Master Chef Martin Yan, is dedicated to promoting worldwide appreciation of Asian cuisine and culture. Yan Can Cook's renowned cooking-show/travelogues (over 1,900 created to date) air internationally in over 50 countries. Yan Can Cook creates and publishes cookbooks (28 to date), designs and produces cookware and household kitchen tools, offers tourism consultation, owns and operates a line of pan-Asian restaurants and provides food/service consultation to restaurants around the world. Yan Can Cook is a proud to be a partner sponsor for the Asian Chefs Association's Chefs Without Borders Tsunami Recovery

She is known for blending exotic Asian, Mediterranean and South western ingredients into unique delicacies. Her Eclectic American restaurant AZ has started in 2000. She has authored the cookbook 'Cooking from A to Z'

Filed under: Trends , How To , Light Food It's a constant battle for celebrities to stay fit and look good on camera, and in Hollywood, even non-celebrities feel pressured to slim down. Some celebrities take their dieting too far, but others, like Janet Jackson , have lost weight and stayed healthy with the help of Fresh Dining .