Among other examples of efforts by publishers to remain relevant, the Meredith Corporation has started a Web site, recipe.com, and acquired two food magazines, EatingWell and Every Day With Rachael Ray, and Food & Wine magazine plans to run a 24-page advertorial section in its January issue that will be titled Top Chef Magazine, after the Bravo series "Top Chef," of which Food & Wine is a sponsor.
In a nod, perhaps, to Lauren's previous life as Lifshitz (the name he was born with, in the Bronx), the corned beef on marble rye is designated as "Ralph's" — but we're also told that he favors the Ranch House Chili, and one can only imagine which of his private chefs, on which of his ranches, came up with the recipe.
In a nod, perhaps, to Lauren's previous life as Lifshitz (the name he was born with, in the Bronx), the corned beef on marble rye is designated as "Ralph's"—but we're also told that he favors the Ranch House Chili, and one can only imagine which of his private chefs, on which of his ranches, came up with the recipe.
LAURENT TOURONDEL, who was the chef of Cello, which closed in 2002, is back on the scene at BLT STEAK, which has opened at 106 East 57th Street, in the former Pazo space.
He is owner as well as chef of BobbiQue, which he named for his 8-year-old daughter, Bobbi.
Florence Knight is head chef of Polpetto, which will reopen in November at 11 Berwick Street, Soho.
Daniel Boulud, the master chef of Daniel, which ranks among the half-dozen top restaurants of New York, has whipped up a delirious chocolate dessert in her honor, La Diva Renée.
"There seems to be a new school of restaurants in San Francisco that's not just about roasting stuff in a wood-burning oven and farm-to-table," said Jason Fox, an owner and the executive chef of Commonwealth, which opened in August 2010.
The news emerged from this week's meeting in London of the Club des Chefs des Chefs, the members of which prepare meals for heads of state and world leaders.
Pépin's tale is of a meteoric rise accomplished by a maniacally hard worker moving at a frenetic pace -- soon enough he is running the prime minister's kitchen at Le Matignon, where he cooks his way through the governmental crises of 1950's France, winding up as Charles de Gaulle's personal chef -- all of which he relates in a decidedly mellow voice.
You will also find it handy to use the other special chefs' tools, one of which is known in the trade as a whole lot of beer and the other one is called anger.
