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André Soltner
André Soltner (; 20 November 1932 – 18 January 2025) was a French-American chef and author, based for decades at New York City's Lutèce (restaurant), Lutèce, from its opening in 1961 as chef, later as partner and from 1973 as owner until 1994. He ran the restaurant together with his wife, Simone. He was internationally recognized, regarded as one of America's first superstar chefs, and the restaurant as America's Best French Restaurant. Soltner later served as Dean of Classic Studies at the French Culinary Institute. Career Soltner was born in Thann, Haut-Rhin, Thann in Alsace, on 20 November 1932, the son of a Cabinetry, cabinet maker. The boy wanted to follow in his father's trade, but when the business went to his older brother, he turned to cooking, impressed by his mother's devotion to it. He started his career at age 15 at the Hôtel du Parc in Mulhouse with a three-year apprenticeship, learning all stations of the kitchen. He then trained also at restaurants of hot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thann, Haut-Rhin
Thann (; Alsatian language, Alsatian: ''Dànn'', , ) is a Communes of France, commune in the northeastern French Departments of France, department of Haut-Rhin, in Grand Est.Commune de Thann (68334) INSEE It is the ''Subprefectures in France, sous-préfecture'' of the arrondissement of Thann-Guebwiller and part of the canton of Cernay. Its inhabitants are known as ''Thannois''. Geography Thann is situated at the foot of the Vosges mountains, where the valley of the river Thur (France), Thur enters the Upper Rhine Plain. The Thur runs through the middle of the town.
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Pig's Trotter
A pig's trotter, also known as a pettitoe, is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s. Description Pigs' trotters, sold as Irish-style crubeens in Illinois Wonton noodles with pigs' trotters braised with ''nam yu'' (fermented bean curd) Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters. They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat. In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called ''patitas de cerdo''. Sometimes potatoes or butternut are added. British chef Marco Pierre White has long served trotters at his restaurants, based on the original recipe of mentor Pierre Koffmann. Following the Great Recession, there was a boom in popularity of pigs' trotters in the United Kingdom as a revival in cheap meat reci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hunter Mountain (New York)
Hunter Mountain is in the towns of Hunter (town), New York, Hunter and Lexington, New York, Lexington, just south of the Hunter (village), New York, village of Hunter, in Greene County, New York, Greene County, New York (state), New York, United States. At approximately in elevation, it is the highest peak in the county and the second-highest peak in the Catskill Mountains. While the mountain is closely associated with Hunter Mountain (ski area), the eponymous ski area built around the Colonel's Chair ridge at the mountain's northwest corner, that takes up only a small portion of the mountain. The actual summit, some distance from the ski area, is graced with a fire lookout tower, the highest in the state and second-highest in the Northeastern United States, Northeast. The former road to it is open to hiking, hikers, equestrianism, horses (and possibly mountain bikers in the future). It is the most popular route to the mountain's summit. Geography Hunter takes the shape of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Democratic Congressional Campaign Committee
The Democratic Congressional Campaign Committee (DCCC) is the Democratic Hill committee for the United States House of Representatives, working to elect Democrats to that body. The DCCC recruits candidates, raises funds and organizes races in districts expected to yield politically notable or close elections. The committee consists of the Chairperson (who according to Democratic Caucus rules is a fellow member of the caucus appointed by the party leader in the House), their staff, and other Democratic members of Congress in various executive roles. The Chairperson of the DCCC is the sixth-ranking position among House Democrats, after the Speaker, the Majority Leader, the Majority Whip, the House Assistant Democratic Leader, and the Democratic Caucus Chairperson. The current chair is Suzan DelBene of Washington, who assumed the position in 2023. History The DCCC was created in 1866 as the Democratic National Congressional Committee. Due to the reform of campaign f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barack Obama
Barack Hussein Obama II (born August 4, 1961) is an American politician who was the 44th president of the United States from 2009 to 2017. A member of the Democratic Party, he was the first African American president in American history. Obama previously served as a U.S. senator representing Illinois from 2005 to 2008 and as an Illinois state senator from 1997 to 2004. Born in Honolulu, Hawaii, Obama graduated from Columbia University in 1983 with a Bachelor of Arts degree in political science and later worked as a community organizer in Chicago. In 1988, Obama enrolled in Harvard Law School, where he was the first black president of the ''Harvard Law Review''. He became a civil rights attorney and an academic, teaching constitutional law at the University of Chicago Law School from 1992 to 2004. In 1996, Obama was elected to represent the 13th district in the Illinois Senate, a position he held until 2004, when he successfully ran for the U.S. Senate. In the 2008 pre ... [...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 Caledonia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacques Torres
Jacques Torres (born 14 June 1959) is a French pastry chef and chocolatier based in New York. Torres is a member of the International Culinary Center community as Dean of Pastry Arts, as well as holding pastry demonstrations. He appears on the show ''Nailed It!''. Biography Torres was born in Algiers and grew up in Bandol, a fishing village in the South of France. When Torres was 15 years old, he began an apprenticeship at a small pastry shop and completed his apprenticeship requirements in two years, graduating first in his class. In 1980 he began working with two-star Michelin Guide, Michelin chef Jacques Maximin at the Hotel Negresco. During that time, Torres also attended culinary school to earn a Master Pastry Chef degree. Next, he taught pastry courses at a culinary school in Cannes from 1983 to 1986. In 1986, Torres was the youngest person ever to win the Meilleur Ouvrier de France, Meilleur Ouvrier Pâtissier de France competition. Torres moved to the United States, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jacques Pepin
Jacques or Jacq are believed to originate from the Middle Ages in the historic northwest Brittany region in France, and have since spread around the world over the centuries. To date, there are over one hundred identified noble families related to the surname by the Nobility & Gentry of Great Britain & Ireland. Origins The origin of this surname comes from the Latin ' Iacobus', associated with the biblical patriarch Jacob. Ancient history A French knight returning from the Crusades in the Holy Lands probably adopted the surname from "Saint Jacques" (or "James the Greater"). James the Greater was one of Jesus' Twelve Apostles, and is believed to be the first martyred apostle. Being endowed with this surname was an honor at the time and it is likely that the Church allowed it because of acts during the Crusades. Indeed, at this time, the use of biblical name, biblical, Christian name, Christian, or Hebrew names and surnames became very popular, and entered the European lexicon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
International Culinary Center
The International Culinary Center (originally known as the French Culinary Institute) was a private for-profit culinary school from 1984 to 2020 headquartered in New York City, New York. The facilities included professional kitchens for hands-on cooking and baking classes, wine tasting classrooms, a library, theater, and event spaces. The school merged with the Institute of Culinary Education in 2020. History The International Culinary Center was founded by Dorothy Cann Hamilton in 1984 as the French Culinary Institute. When the school first opened, it was visited by chef Julia Child, who reportedly arranged to have the school profiled on ''Good Morning America'' one week later. In 2020, the International Culinary Center combined with the Institute of Culinary Education, citing issues related to the COVID-19 pandemic for its closure. Locations The International Culinary Center had two campuses, one in New York City and the other in the San Francisco Bay area. The New York Ci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Culinary Federation
The American Culinary Federation (ACF) is a professional chef's organization established in 1929 in New York City. It was formed as a merge of three chefs' associations in New York City, the Société Culinaire Philanthropique, the Vatel Club and the Chefs de Cuisine Association of America. ACF, now based in Jacksonville, Florida, comprises more than 14,000 members in over 170 chapters in the United States. An ACF-led initiative resulted in the upgrade of the definition of chef from domestic to professional in 1976. The ACF is a member of the World Association of Chefs Societies. Education Through the American Culinary Federation Educational Foundation (ACFEF), ACF offers accreditation of secondary and post-secondary culinary education programs. ACF-accredited culinary programs are offered in the United States, Guam, Puerto Rico, Bermuda, Philippines, Bulgaria, Italy, Peru, Russia, and Switzerland. ACF also oversees apprenticeship Apprenticeship is a system for training a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Institute Of Wine & Food
The American Institute of Wine & Food is a non-profit organization dedicated to gastronomy and food culture. The Institute was founded in 1981 by a group of food industry professionals and enthusiasts, including Julia Child and Robert Mondavi. Today, the organization includes educational programs, a bimonthly publication titled ''Savor This,'' and local chapters across the United States. Mission On their website, the group aims to further “the understanding, appreciation and quality of wine and food through fun educational experiences.” The AIWF implements these goals by awarding scholarships to culinary programs, organizing lessons about food and health for schoolchildren, and hosting community events. History The initial concept for the AIWF was led in 1979 by John Ronsheim, as a university gastronomy program. Ronsheim recruited 57 culinary experts to advise in the program’s development including Julia Child, James Beard, Robert Mondavi, Jeremiah Tower, Alice Waters, and Bar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Order Of Agricultural Merit
The Order of Agricultural Merit () is an order of merit bestowed by the France, French Republic for outstanding contributions to agriculture. When it was created in 1883, it was second in importance only to the Legion of Honour within the French order of precedence. History The order was established on 7 July 1883, based on the proposition of the then Minister of Agriculture (France), Minister of Agriculture Jules Méline, in an effort to adequately reward services to agriculture in view of the maximum number of the Legion of Honour that could be awarded yearly. His reasoning was that more than eighteen million Frenchmen lived directly from this industry, which had a direct and powerful impact on the entire national economy (farmers, agronomists, professors, researchers, etc.). Labour was intensive and never ending, devotion was commonplace but the rewards were rare. The original 1883 decree created a single-grade order; only "Knights" () were thus decorated. The decree of 18 J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
