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Bocuse D'Or USA
The Bocuse d'Or USA is a biennial chef championship, where the winner is selected to represent the U.S. in the international Bocuse d'Or competition. Following 20 years of American representation in the competition, in 2008 Paul Bocuse asked Daniel Boulud to establish a structure for the selection of Team USA, who along with Thomas Keller and Jérôme Bocuse form the Board of Directors of the Bocuse d'Or USA Foundation. The first Bocuse d'Or USA competition was held in September 2008.''Reuters.com'' (September 28, 2008)Bocuse d'Or USA Announces Winner The Bocuse d'Or competition is frequently referred to as the culinary equivalent of the Olympic Games.Smillie, Dirk, ''Forbes.com'' (June 5, 2007)French Toast/ref>Fabricant, Florence, ''The New York Times'' (May 28, 2008)/ref>Lancaster, Deana, ''North Shore News'' (November 26, 2008)Hallock, Betty, ''Los Angeles Times'' (January 26, 2009)American chef preps for cooking fame at France's Bocuse d'Or/ref> Following an idea by Boulud, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods. Mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Laundry
The French Laundry is a three-Michelin star French and Californian cuisine restaurant located in Yountville, California, in the Napa Valley. Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredients; she was a visionary chef and pioneer of California cuisine. Since 1994 the chef and owner of The French Laundry is Thomas Keller. The restaurant building dates from 1900 and was added to the National Register of Historic Places in 1978. History The building was built as a saloon in the 1900s by a Scottish stonesman for Pierre Guillaume. In the 1920s, the building was owned by John Lande who used it as a French steam laundry, which is the origin of the restaurant's name. In 1978, Sally Schmitt and her husband Don purchased the building and renovated it into a restaurant. They kept the name, the French Laundry, because locals still referred to the building as such. The French Laundry was one of the first restaurants to offer what ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Timothy Hollingsworth
Timothy Hollingsworth (born, January 30, 1980) is an American chef and restaurateur. In 2012, he left his post as Chef de Cuisine at Thomas Keller’s The French Laundry and moved to Los Angeles, where he opened Otium. He has won multiple awards throughout his career, including the 2010 James Beard Foundation's Rising Chef of the Year Award, the 2010 San Francisco Chronicle Rising Star Chef, and the 2009 Bocuse d'Or, where he placed sixth.Sciolino, Elaine, ''The New York Times'': Diner's Journal (January 28, 2009)The American Chef Comes in Sixth/ref> He was the winner of the 2018 cooking competition ''The Final Table''. Life and career Timothy Hollingsworth was born in Houston, Texas. In 1980, his mother Karen Hollingsworth and father Quintin Hollingsworth took their five children and moved to Placerville, California. Being raised as a Southern Baptist in Texas, religion and family dinners were parts of his upbringing. Hollingsworth worked in construction with his father unt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Georges Vongerichten
Jean-Georges Vongerichten (; ; born in Alsace, France, on 16 March 1957) is a French chef."Profile: Jean-Georges Vongerichten" , ''CityFile New York'' Vongerichten owns restaurants in , , , , , and |
Georges Perrier
Georges Perrier (born 1943) is a French chef who emigrated in the United States in 1967 and lived in Philadelphia, where he founded and ran Le Bec-Fin and other restaurants, bars and cafés across the country. Early life At age 12, Perrier created his first entrée, "Sweetbreads with Mushrooms and Madeira", and after this experience, he decided on his career which he began two years later at age 14. He trained with chefs at various restaurants of France, including Michel Lorrain of Casino de Charbonnières near Lyon, Jacques Picard of L’Oustau de Baumanière in Provence, and Guy Thivard in Vienne, owned by Ferdinand Point. Le Bec-Fin Perrier immigrated in the United States of America in November 1967 as Head Chef of Peter von Starck's La Panetiere. In 1970, he opened Le Bec-Fin, a French seafood-specialised restaurant. Originally on 1312 Spruce St., it moved to Walnut Street in 1983. Le Bec-Fin was awarded as one of the best restaurant in the United States. It has received a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patrick O'Connell (chef)
Patrick O’Connell (born October 9, 1945) was an American chef and proprietor of the Inn at Little Washington, a country inn and restaurant in the town of Washington, Virginia. Early life and education O'Connell was born in Washington, D.C. and raised in the nearby suburb of Clinton, Maryland. He was not classically trained as a chef but worked after school at a neighborhood restaurant in his hometown.{{cite web , title = Patrick O'Connell , work = Author Spotlight , publisher = Random House, Inc. , url = http://www.randomhouse.com/author/results.pperl?authorid=22474&view=full_sptlght , accessdate = 2007-10-17 O'Connell holds an undergraduate degree in drama from the Catholic University of America and he studied at George Washington University. The Inn at Little Washington {{main, The Inn at Little Washington Along with his now former business and romantic partner, Reinhardt Lynch, he began a catering business in 1972 in Virginia's Blue Ridge Mountains. In 1978, O'Connell ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
David Myers (American Chef)
David Myers is an American chef, television personality, and restaurateur. Myers is based in Los Angeles, but works in his restaurants in Tokyo, Singapore, Hong Kong, and Dubai. Biography David Myers was born in Boston, grew up in Cincinnati. Prior to moving to Los Angeles, Myers worked for Charlie Trotter in Chicago and Daniel Boulud in New York City. in 2002, Myers opened his first restaurant Sona in Los Angeles, which went on to earn a Michelin star. In 2003, Food & Wine magazine awarded Myers the “Best New Chef” award. Along with accolades such as James Beard nominations for Rising Star Chef and Best Chef – Pacific in 2008 and 2009, and Restaurant of the Year by Angeleno magazine. Myers subsequently opened Pizzeria Ortica in Costa Mesa; French bistro Comme Ҫa in Los Angeles and Las Vegas; the David Myers Café in Tokyo; Sola, a patisserie in Tokyo; and Hinoki & The Bird in Los Angeles. Myers has also opened Adrift in Singapore, Salt Water in Tokyo, AnOther Place i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gavin Kaysen
Gavin Kaysen (born 1979 in Thousand Oaks, California) is executive chef and owner of Spoon and Stable, Bellecour Bakery, Demi, Socca, and Mara all in Minneapolis. He received the James Beard Award for Best Chef: Midwest in 2018. Previous to his move to Minneapolis, he served as Executive Chef and Director of Culinary Operations for Daniel Boulud in New York City, over seeing Café Boulud in Palm Beach, Toronto and New York City. He previously headed the kitchen at El Bizcocho in San Diego. In 2007, he represented U.S.A. at the Bocuse d'Or.Smillie, Dirk, ''Forbes.com'' (June 5, 2007)French Toast/ref> He was a competitor on ''The Next Iron Chef'', eliminated during the third challenge, "Resourcefulness". Career A graduate of the New England Culinary Institute, Kaysen was inspired to become a chef while working at a Subway in Bloomington, Minnesota: In 2007, Kaysen was named one of the top 10 ‘Best New Chefs’ by ''Food & Wine''. Before becoming executive chef at Cafe Boulud, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daniel Humm
Daniel Humm (born September 21, 1976) is a Swiss chef and restaurant owner; he is chef/owner of Eleven Madison Park. His cuisine is focused on locally sourced ingredients, with an emphasis on simplicity, purity, and seasonal flavors. A native of Switzerland, he was exposed to a range of food at a very young age, and began working in kitchens at the age of 14. From there he spent time in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, Humm moved to the United States to become the executive chef at Campton Place in San Francisco where he received four stars from the ''San Francisco Chronicle''. Three years later, he moved to New York to become the executive chef at Eleven Madison Park, and in 2011 he and his business partner Will Guidara purchased the restaurant from Danny Meyer's Union Square Hospitality Group. In 2017, Eleven Madison Park became number 1 on the World's 50 Best Restaurants. Career Over the course ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alain Sailhac
Alain Pierre Sailhac (7 January 1936 – 1 December 2022) was a French internationally recognized chef working in New York City, where he held the position of executive vice president and dean emeritus at The International Culinary Center, founded as the French Culinary Institute. Sailhac earned the first-ever four-star rating from ''The New York Times'' while at Le Cygne in 1977. He went on to be a chef at Le Cirque, the 21 Club, and the Plaza Hotel. Culinary background Sailhac, born in France on 7 January 1936, began his culinary career at age 14, working as an apprentice at the Capion restaurant in his small hometown of Millau, France. He worked in Paris, Corfu, Rhodes, and Guadeloupe before becoming sous chef at the Michelin Guide two-star Château de Larraldia. In New York City, beginning in 1965, Sailhac established himself as chef de cuisine at Le Mistral and Le Manoir. Stints at several Paris hotels and restaurants and as executive chef at l'Hôtel Royal in New Caledoni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
