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Beat Bobby Flay
''Beat Bobby Flay'' is an American cooking competition show on the Food Network. It features various chefs competing against Bobby Flay. The show is taped in front of a live audience. Format In the first round, two guests, often a celebrity chef and a friend of Flay, introduce two contestants who cook for 20 minutes against each other using an ingredient chosen by Flay. The guests then determine who cooked the better dish and will face Flay in the second round. The winning contestant then chooses a dish for both the contestant and Flay to cook in the second round which lasts for 45 minutes. The winner of the second round is determined by three judges in a blind taste test. Through 402 competitions, Bobby Flay's win–loss record is 250-152 (a 62.2% win percentage). The presentation of ''Beat Bobby Flay'' borrows from boxing matches, with a bell rung to indicate the start of rounds and mild or humorous trash talking Trash talk is a form of insult usually found in sports ev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bobby Flay
Robert William Flay (born December 10, 1964), is an American celebrity chef, restaurateur, and reality television personality. Flay is the owner and executive chef of several restaurants and franchises, including Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He has worked with Food Network since 1995, which won him four Daytime Emmy Awards and a star on the Hollywood Walk of Fame. Early life Flay was born on December 10, 1964, in New York City to Bill and Dorothy Barbara (McGuirk) Flay. He was raised on the Upper East Side neighborhood of Manhattan. He is a fourth generation Irish American and was raised Catholic, attending denominational schools. At age 8, Flay asked for an Easy-Bake Oven for Christmas. His father thought that a G.I. Joe would be more gender-appropriate. Despite his father's objections, he received them both. Career Flay dropped out of high school at age 17. He has said his first jobs in the restaurant industry were at a pizza parlor and Baskin-Robbins. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roberto Treviño
Roberto Treviño is an American chef known for his appearances on '' Iron Chef: America'' and ''The Next Iron Chef''. He is chef and owner of three restaurants and a bar in the Condado area of San Juan, Puerto Rico. Personal life Treviño was born and raised in Sunnyvale, California. He became fascinated with the kitchen when he began working as a young cook in the San Francisco Bay Area while he was still in high school. Career Treviño moved to Puerto Rico in the early 1990s to work as a chef for the inauguration of the El Conquistador Resort in Fajardo, Puerto Rico. In 1996 he quit his job at ''El Conquistador'' to open ''The Parrot Club'', a Nuevo Latino restaurant in Old San Juan, where he served as Executive Chef. Following the success of ''The Parrot Club'', Treviño opened two more restaurants in Old San Juan: ''Dragonfly'' (2000), specializing in Latin-Asian Cuisine, and ''Aguaviva'' (2002), a seafood restaurant. In 2007, Treviño stepped down as Executive Chef of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wylie Dufresne
Wylie Dufresne (born 1970) is the chef and owner of Du's Donuts and the former chef and owner of the wd~50 and Alder restaurants in Manhattan. Dufresne is a leading American proponent of molecular gastronomy, the movement to incorporate science and new techniques in the preparation and presentation of food. Early life Born in 1970 in Providence, Rhode Island, Dufresne is a graduate of Friends Seminary and The French Culinary Institute (now known as The International Culinary Center) in New York. In 1992, he completed a B.A. in philosophy at Colby College in Waterville, Maine. Career From 1994 through 1999, he worked for Jean-Georges Vongerichten, where he was eventually named sous chef at Vongerichten's eponymous Jean Georges. In 1998 he was chef de cuisine at Vongerichten's Prime in The Bellagio, Las Vegas. In 1999, he left to become the first chef at 71 Clinton Fresh Food. In April 2003, he opened his 70-seat restaurant, wd~50 (named for the chef's initials and the street add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Meatball Shop
The Meatball Shop is a New York City based restaurant owned and operated by native New Yorkers Daniel Holzman and Michael Chernow, who met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Cafe.Brooke Gard, Juliet Huddy (June 28, 2013)Daniel Holzman’s Meatball Shop please grandmas and drunkards alikeFoxnews.com. Retrieved October 30, 2013 Overview Daniel Holzman is the “executive chef” at The Meatball Shop. He attended The Culinary Institute of America. and is an alum of Le Bernardin, San Francisco’s Fifth Floor, and Aqua.Amanda P. Sidman (November 14, 2010)In It. The Meatball Shop on the Lower East Side NYDailynews.com. Retrieved October 30, 2013.Holzman, Daniel, and Chernow, Michael. The Meatball Shop Cookbook. New York: Ballantine Books, 2011. Print.Alan J. Liddle (January 28, 2013)Breakout Brands: Meatball Shop NRN.com. Retrieved November 6, 2013 Michael Chernow runs the creative side of the business, focusing on mark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cauliflower
Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus ''Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called "curd" (with a similar appearance to cheese curd). The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. ''Brassica oleracea'' also includes broccoli, Brussels sprouts, cabbage, collard greens, and kale, collectively called "cole" crops, though they are of different cultivar groups. History Pliny the Elder included ''cyma'' among cultivated plants he described in '' Natural History'': "''Ex omnibus brassicae generibus suavissima est cyma,''" ("Of all the varieties of cabbage the most pleasant-tasted is ''cyma''"). Pliny's description likely refers to the flowering heads of an earli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anne Burrell
Anne W. Burrell (born September 21, 1969) is an American chef, television personality, and former instructor at the Institute of Culinary Education. She is the host of the Food Network show '' Secrets of a Restaurant Chef'' and co-host of ''Worst Cooks in America''. She was also one of the Iron Chefs, Mario Batali's sous chefs in the ''Iron Chef America'' series and appears on other programs on the network such as ''The Best Thing I Ever Ate''. She was a contestant on the fourth season of The Food Network competition show, ''The Next Iron Chef'' Super Chefs being eliminated in episode 6. She was also a contestant on the first season of Chopped All-Stars Tournament, winning the "Food Network Personalities" preliminary round to advance to the final round, where she placed second runner up to Nate Appleman (winner) and Aarón Sanchez. In 2015, Burrell won the fourth installment of the Chopped All-Stars tournament winning $75,000 for the Juvenile Diabetes Research Foundation. She also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken And Waffles
Chicken and waffles is an American dish combining chicken with waffles. It is part of a variety of culinary traditions, including Pennsylvania Dutch cuisine and soul food, and is served in certain specialty restaurants in the United States. Description Chicken and waffles, as a combined recipe, first appeared in the United States' colonial period in the 1600s in Pennsylvania Dutch country. The traditional Pennsylvania Dutch version consists of a plain waffle with pulled, stewed chicken on top, covered in gravy. Although the dish originated in eastern Pennsylvania, it is generally found throughout the Northeastern United States. A version using fried chicken is associated with the American South. The soul-food version of chicken and waffles grew in popularity after the opening of the Wells Supper Club in Harlem, New York, in 1938. The waffle is served as it would be for breakfast, with condiments such as butter and syrup. This combination of foods is beloved by many people who ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harold Dieterle
Harold Dieterle III (born June 11, 1977, in West Babylon, New York) is an American top chef, best known as the winner of the first season of the Bravo television network's reality television series ''Top Chef''. After winning ''Top Chef'', he owned and ran three restaurants in New York City: Perilla, Kin Shop, and The Marrow. He closed all three in 2014 and 2015. In 2019 Dieterle opened a new restaurant, "Ten Hope," in Williamsburg.Tuder, Stefanie (October 17, 2019).First 'Top Chef' Winner Harold Dieterle Is Cooking Again at New Williamsburg Restaurant, ''Eater''. Retrieved September 5, 2020. His signature dish is spicy duck meatballs. Early life Dieterle attended West Babylon High School and then studied at the Culinary Institute of America, graduating in 1997. Career Dieterle's professional career began at ''Della Femina'' in the Hamptons for two years. That was followed by three years at ''Red Bar'' and two years at ''1770 House'', both in New York City. For almost five ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melba Wilson
Melba Wilson is a Harlem-based restaurateur (Melba's), caterer, cookbook author and a Food Network personality. Wilson has been called both the queen of soul food and comfort food. Bill de Blasio appointed Wilson to the COVID-19 Small Business Advisory Council and she is president of the board of directors for The NYC Hospitality Alliance. Biography Wilson is the niece of Sylvia Woods, the founder of Sylvia's Restaurant of Harlem. She was hired to organize the restaurant's 25th anniversary celebration in 1987. Wilson is credited with starting their popular Sunday gospel brunch. She went on to work at Windows on the World and Rosa Mexicano before opening Melba's in 2005. TV appearances As well as appearing on the Food Network shows ''Beat Bobby Flay'', ''Worst Cooks in America'', and ''Throwdown! with Bobby Flay ''Throwdown! with Bobby Flay'' is a Food Network television program in which celebrity chef Bobby Flay challenges cooks renowned for a specific dish or type of cooki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corby Kummer
Corby Kummer is executive director of Food & Society at the Aspen Institute, a senior lecturer at the Tufts Friedman School of Nutrition Science, and a senior editor of ''The Atlantic''. Kummer is the author of ''The Joy of Coffee'' and ''The Pleasures of Slow Food'', the first book in English on the Slow Food movement, He has been called "a dean among food writers in America" by ''The San Francisco Examiner''. Julia Child once said of him, "I think he's a very good food writer. He really does his homework. As a reporter and a writer he takes his work very seriously." He has received siJames Beard Journalism Awards Early life Corby Kummer is a son of Dr. Seymour I. Kummer of Ellington, Connecticut, and F. Ruth Kummer, and is a stepson of Joan Kummer. He attended high school at Loomis Chaffee, and Yale University. He lives in Boston, Massachusetts. Career In 1981, he joined ''The Atlantic'' magazine, where he wrote a longstanding and influential column on food, cook ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karen Akunowicz
Karen Akunowicz (born September 17, 1978) is an American chef in Boston, Massachusetts. Akunowicz is the chef and proprietor of Fox & the Knife enoteca in Boston, which has been named to several best new restaurants lists. She received a 2018 James Beard Foundation Award for Best Chef: Northeast. Early life and education Akunowicz was born and raised in Kearny, New Jersey. She graduated from Kearny High School in 1996. After graduating from the University of Massachusetts Amherst, she moved to Boston. While waiting tables, Akunowicz considered applying to graduate school for social work, but she decided to go to culinary school instead, attending the Cambridge School of Culinary Arts. Career Akunowicz worked at L'Avian Blu in Modena, Italy and at Boston restaurants ''Via Matta'' and ''Oleana'' before becoming the executive chef and a partner at Joanne Chang's ''Myers+Chang''. She was nominated for a James Beard Award in 2015, and she won the title of Best Chef: Northeast in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prawn
Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature's most confusing terms''Pages 106–109, John Wiley & Sons. . is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp that are present in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable. Shrimp'' vs. ''prawn Regional distinctions The terms shrimp and prawn originated in Britain. In the use of common names for species, shrim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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