14 hrs ago
JohnMichael Lynch Named Executive Chef of Hotel Granduca
After a nationwide, year-long search, the Hotel Granduca has finally named a new executive chef: JohnMichael Lynch. Since taking the reins approximately five weeks ago, the classically trained 31-year-old -- who is responsible for all aspects of hotel dining, from banquets, to pool and bar, in-room dining and the flagship restaurant, Ristorante Cavour --has been working seven days a week just to get situated.
15 hrs ago
Summer flounder fishing rules to get examined and overhauled
Learn from a Culinary Institute of America chef how to fillet a flounder or any other flatfish in this kitchen basics video. Summer flounder fishing rules for the Atlantic Ocean may get an overhaul.
17 hrs ago
Pioneering L.A. chef Roy Choi on improving food in inner cities
Los Angeles chef Roy Choi sparked a nationwide food movement with his Kogi BBQ food trucks that peddle short rib tacos, kimchi quesadillas and other Korean/Mexican mash-ups and turned Americans' view of the "roach coach" on its head. Choi, 44, spent his youth wandering and eating his way through L.A.'s ethnic neighborhoods.
Fri Sep 12, 2014
The Star Online
Soul food cooking is all about knowing your culinary melodies
Snap, crackle, pop: The sounds of food cooking, like these sweet potatoes frying, is important to getting food to come out perfect. - MCT You expect a kitchen to be noisy.
Wed Sep 10, 2014
The Press Democrat
CIA Chef Pop-Ups
Matthew Dolan of Twenty Five Lusk will host a pop-up dinner at the Culinary Institute of America at Greystone Culinary superstars return to their alma mater, the Culinary Institute of America at Greystone , for a pop-up dinner series debuting Thursday, September 11th in St. Helena. Up first, is Matthew Dolan of the highly-praised Twenty Five Lusk in San Francisco.
Mon Sep 08, 2014
Nao launches new Asian Roots of Peru menu
The Celebration of Cuisines program continues at Nao with an Asian Roots of Peru menu that will launch tomorrow Tuesday September 9 and will run for six weeks until Monday October 20, 2014. In an effort to explore new flavors from Latin America Nao is introducing different menus inspired by various regions and headed by Executive Chef Geronimo Lopez.
25 Lusk's Matthew Dolan kicks off new CIA...
After graduating from the Culinary Institute of America at Greystone in 2000, chef Matthew Dolan went on to a solid career, including his current role as partner and executive chef at Twenty Five Lusk in San Francisco. Now, he's back at his old academic stomping grounds - for three nights, at least, as the debut guest chef for a new series of pop-up dinners that showcases alumni of the St. Helena cooking academy .
School lunches in pictures
Before the first lunch lady ever plopped a gelatinous brown mass onto a compartmentalized plastic tray, children pretty much had to fend for themselves when it came to the midday meal, and were lucky if they got enough to eat. Nowadays, the problem is that kids are obese and unhealthy partly because of what they're eating at school.
Sat Sep 06, 2014
Bearding Man Festival brings out the facial hair fans
More than 170 facial hair enthusiasts came to the Sept. 6 event, which gave out awards with golden chickens with beards on them.
Wed Sep 03, 2014
A well-organized kitchen can help to make you healthier
It is much easier to produce meals with more healthful ingredients and cooking techniques when you use the right tools and do the cooking yourself. If you stay out of the kitchen, chances are your diet - and health - will suffer.
Tue Sep 02, 2014
River Front Times
Chef Chat: Chris Bolyard Is a Butcher with a Soft Side
Chris Bolyard is a busy man these days. Technically still the chef de cuisine at Sidney Street Cafe , Bolyard has been hard at work getting ready for the fall opening of his much-anticipated Bolyard's Meat & Provisions .
Wed Aug 27, 2014
We Wanna Be Friends With Causwell's Adam Rosenblum
Former Flour + Water sous chef Adam Rosenblum probably never imagined as a dishwasher at a tiny restaurant in Silver Spring, Maryland that he would one day open his own restaurant in San Francisco, Causwells .
The Georgia Straight
Taiwanfest chefs take the stage for a rice versus noodles battle
Visiting Taiwanese chefs Ching-Tien Huang and Chi-Wen Chen will face off at Taiwanfest during cooking demonstrations of their rice and noodle dishes.
Just Desserts Promotes Chef Terry Watson to Vice President of Culinary
This promotion recognizes Watson's contributions to the Just Desserts executive leadership team and expands her role to include consulting on new business development strategy and working with key retail customers on strategic product execution.
Chef John Benjamin of Park West Tavern in Ridgewood on his favorite...
After graduating from the Culinary Institute of America, John Benjamin worked at some highly venerated restaurants, including Aureole in Manhattan and The French Laundry in California's Napa Valley.
Tue Aug 26, 2014
Talented Houston chef Grant Gordon dies
Grant Gordon, one of the most promising young chefs to emerge in Houston in recent years, was found dead Tuesday in his home.
U.S. and Canadian chefs are fired up in support of local farms in Hudson Valley
On Sunday, August 17, the Northern Chefs Alliance collaborated with the FarmOn! Foundation to bring 10 all-star chefs from the U.S. and Canada to the bucolic Hudson Valley in support of creating awareness about the importance of sustainable farming and eating local.
Mon Aug 25, 2014
Welcome To Gunfighter School
Rangemaster John Hall set the tone as he welcomed us to the 250 Pistol class is that is the core of the "Gunsite experience."
Sat Aug 23, 2014
Culinary Institute of America getting its own brewery
Governor Andrew Cuomo's office recently announced he had signed a bill that allows creation of a microbrewery on the campus of the Culinary Institute of America in Hyde Park, Dutchess County.
Wed Aug 20, 2014
We Wanna Be Friends With Bocanova's Rick Hackett
Michigan native Rick Hackett graduated from the Culinary Institute of America in New York and learned the principles of nouvelle cuisine at acclaimed Washington DC restaurant Le Pavillon before moving to the Bay Area in 1979 and leaving his mark on the local restaurant world.