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  • +63

    Welcome to Chef's Blade!

    Welcome to Chef's Blade!
    Chef’s Blade is the career and social network of choice for the creative, passionate, and innovative people who work in the cutthroat culinary industry. Whether you are a seasoned executive chef, an aspiring pastry chef, a caterer, a sommelier, a restaurant manager or owner, Chef’s Blade culls together the career resources and networking tools you need to advance your career. We ...
    Rated: +63
  • +37

    From Car Crash, To Wine Connoisseurship

    From Car Crash, To Wine Connoisseurship
    Where most wine lovers cite a particular taste or sip as having sparked their interest in the subject, mine truly began with an absence of sensation. At age twenty, after returning home from a hospital where I’d been treated for an auto-related concussion, I found I couldn’t taste the Chinese take-out my parents had bought to celebrate my recovery. Where once ...
    Rated: +37
  • +29

    Top Chefs on Opening Shop

    Top Chefs on Opening Shop
    So you want to open your own restaurant despite the bad economy? While it may be one of the most rewarding business ventures, it is also one of the riskiest. Conventional wisdom holds that nine out of 10 new restaurants fail during their first year of operation. Although that rate has been debunked, the fact is, opening a restaurant isn't always ...
    Rated: +29
  • +26

    Why I Eat Meat (And Why You Should, Too)

    Why I Eat Meat (And Why You Should, Too)
    I started writing about food because I was tired of vegetarians and vegans telling me I should stop eating meat all together as my carnivorous consumption was inhumane and contrary to humanities’ evolution as a species. I eat meat. I will continue to eat meat. And I think you should too. One of my quickest responses to the vegetarian/vegan anti-meat rhetoric ...
    Rated: +26
  • +25

    How To Make a Chef

    How To Make a Chef
    Combine equal parts ambition, food knowledge and passion; gently fold in an aesthetic eye and strong arms. Bake in the oven, no peaking, and watch the chef rise. Lightly sprinkle a little ego for garnish and your chef is complete. Serve and enjoy while hot. Now, if I can only follow my own recipe. I have ambition, food knowledge and a ...
    Rated: +25
  • +24

    What's Hot in Food?

    What's Hot in Food?
    Consumers' taste buds can be as fickle as their moods. As businesses race to keep up with the latest food-industry trends, those that successfully adapt their menus keep customers drooling for more. Here are five top trends to consider: h4. Low Carb: Estimated to reach $30 billion this year, the low-carb industry has many scrambling to join the craze. Burger chains ...
    Rated: +24
  • +22

    Watching Food T.V.

    Watching Food T.V.
    We like to watch food T.V. at my house. We go on and off with watching the Food Network, but recently we really haven't been watching it at all. There are currently three food shows that are on a weekly rotation on my TiVo: • Hell's Kitchen (Gordon Ramsay/FOX) • _Last Restaurant Standing_ (BBCA) • _Top Chef_ (Bravo) I like each of ...
    Rated: +22
  • +22

    Foraging, Permaculture, and Dumpster Diving

    Foraging, Permaculture, and Dumpster Diving
    Last weekend, my friends at Forage SF organized a foraged dinner, and, ever since, I have been asked what foraged food actually is. Foraged food, boiled down to the essentials, is food that has been gathered from naturally-occurring places instead of, say, farms. Forage SF is a foraged food co-operative, whose goal is to collect foraged foods both from the urban ...
    Rated: +22
  • +21

    21 Awesome Culinary Tattoos

    Chefs bare their loyalty with awesome culinary tattoos Chefs are some of the most trained professionals out there, spending years perfecting their craft. Chefs work nights, weekends, and holidays in hot, hectic kitchens, proving their dedication to food and the culinary world. And, the most dedicated among them choose to mark themselves with the tools of their trade, be it ...
    Rated: +21
  • +18

    Q&A: The Makings of a Restaurateur

    Q&A: The Makings of a Restaurateur
    This is the first in a weekly series of Q&A's with George Majdalani. *Chef's Blade:* How long have you been in the restaurant industry and what brought you to it? *George Majdalani:* I started working 1986 as a Room Service server at The Crescent Court Hotel (Dallas, Tex.). I was in college and looking for a part time job. *CB:* Tell ...
    Rated: +18
  • +16

    Top Chefs Push Obama to Improve Food Policy

    Top Chefs Push Obama to Improve Food Policy
    WASHINGTON—Visiting one of his favorite Chicago restaurants in November, Barack Obama was asked by an excited waitress if he wanted the restaurant's special margarita made with the finest ingredients, straight up and shaken at the table. "You know that's the way I roll," Obama replied jokingly. Rick Bayless, the chef of that restaurant, Topolobampo, says Obama's comfortable demeanor at the table—slumped ...
    Rated: +16
  • +15

    Changing the World, One Tamale at a Time

    Changing the World, One Tamale at a Time
    In a quiet corner of San Francisco’s Mission District a social movement of sorts is carried out on a daily basis through the mixing of eggs, butter, flour and a healthy dose of philanthropy. Now in its third year, "La Cocina":http://www.lacocinasf.org is a small food business incubator focused on providing space and assistance to women who are considered low-income entrepreneurs. Funded ...
    Rated: +15
  • +15

    In Defense of Fish Consumption

    In Defense of Fish Consumption
    Of all the meat-restrictive diets there are, pescatarianism is the one I understand most. Last week, I encouraged you to eat meat, but I do understand why some people don’t eat land creatures such as chicken and cows. Not eating fish, on the other hand, makes a lot less sense to me. Nutritionally, fish is one of the richest foods in ...
    Rated: +15
  • +14

    Passion Exudes in the Culinary World

    Passion Exudes in the Culinary World
    Passion is essential in creating a successful career out of food, wine and service. Professionals continuing their careers in food and wine have an amazing passion and understanding that allows them to teach others not only the greatness of the sensory experience but also the passion of life as it can be savored through food and wine. This article profiles the ...
    Rated: +14
  • +12

    Robert Sinskey: Common Sense About Wine

    Robert Sinskey: Common Sense About Wine
    There is an element of rational thought evident when we approach any of the things we do and choices we make, whether it’s searching for a career path, choosing a restaurant, “going green” or purchasing a bottle of wine. Sometimes we complicate situations with extraneous details and pressures that make our decisions seem insurmountable. But for Robert Sinskey, Napa Valley vintner, ...
    Rated: +12
  • +12

    Bermuda: An Intoxicating Island

    Bermuda: An Intoxicating Island
    I had the opportunity to travel to the beautiful island of Bermuda last week. I was very excited to enjoy the sun, relax, and explore the island cuisine. I was especially interested in exploring the beverage category, since, as a matter of principle, I was on vacation; and, as a point of journalistic exploration, I am interested in extending beverage information ...
    Rated: +12
  • +11

    15 Cool Culinary Facts from SFChefs

    From Thursday, August 6 through Sunday, August 9, SFChefs.Food.Wine took place, celebrating the food, wine, and culinary creators of the San Francisco Bay Area. The event was truly extraordinary, bringing together so many amazing culinary professionals and exposing them to thousands of patrons. Chef's Blade attended the event , and we want to tell you about some of the amazing ...
    Rated: +11
  • +11

    Michael Mondavi: Wine Coach

    Michael Mondavi: Wine Coach
    Wine starts with the earth, the vine and the grape. Simple nature creates an amazing, complex, euphoric drink. So how can something so simple leave us speechless and confused? How does one make sense of wine names? What are the differences between grapes? Why does the region matter? How does a year make a great vintage? When choosing wine, we become ...
    Rated: +11
  • +11

    Q&A: From Wine Director to Restaurateur

    Q&A: From Wine Director to Restaurateur
    Boris Nemchenok is the co-owner, wine director, and general manager of Uva Enoteca in San Francisco. He previously worked at Mario Batali’s Otto Enoteca Pizzeria in New York and EOS Restaurant & Wine Bar. *Chef's Blade:* How did you break into the restaurant business? Can you tell us a little about your personal highs and lows of your career? *Boris Nemchenok:* ...
    Rated: +11
  • +10

    Falling for Vermouth

    Falling for Vermouth
    Most folks see vermouth as that dusty bottle on the back bar that bartenders pretend to add to their martini, but vermouth has been totally underestimated! Vermouth is an aromatized wine, a lightly fortified wine with added botanicals. It can be either red or white. The recipe is closely guarded by each vermouth producer, the formula for Martini & Rossi dates ...
    Rated: +10