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  • +9

    Greg Grossman: Celebrity Chef is Just 13

     Greg Grossman: Celebrity Chef is Just 13
    You know your star is rising when your publicist follows you around a busy convention hall lugging your nitrous oxide tank, and it has nothing to do with your health. Indeed, Greg Grossman is healthy, as he should be: He is 13, with thick wavy hair and long dark eyelashes that would make a Jonas brother jealous. He wears sneakers, and ...
    Rated: +9
  • +3

    David Hall: Life after MasterChef

    David Hall: Life after MasterChef
    "Whoever wins, it'll change their life. Cooking doesn't get tougher than this." I love MasterChef. I love the format, the food, failures, successes and over the top banter of the John Torode-Greg Wallace partnership. I believe and admire the fact that the contestants genuinely throw in perfectly good-paying jobs to chase a dream and champion good food. I also believe that ...
    Rated: +3
  • +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
  • +4

    Grant Achatz: The Culinary Wizard Shares His Secrets

    Grant Achatz: The Culinary Wizard Shares His Secrets
    Grant Achatz shook up the culinary world in 2006 when his Chicago restaurant, Alinea, was named "our nation's best restaurant" by Gourmet magazine. Since then, the practitioner of "molecular gastronomy" has earned kudos across the country, including the coveted Outstanding Chef Award from the James Beard Foundation last year. Last week Achatz wowed an overflow crowd at Now We're Cookin' in ...
    Rated: +4
  • +1

    Pastry Chef Dalia Jurgensen Pens a Not-So-Sweet Memoir

    Pastry Chef Dalia Jurgensen Pens a Not-So-Sweet Memoir
    If you’ve ever thought it would be sweet to bake for a living, Brooklyn-based dessert maven Dalia Jurgensen may inspire you to consider a career in confectionery. As the executive pastry chef at the Michelin-starred Williamsburg restaurant, Dressler, she spends her days as a culinary artist, creating edible visions from sugar, honey and pastry cream. But her life’s not all sugar ...
    Rated: +1
  • +7

    Lindsay Pomeroy and Wine Smarties: Teaching Wine to San Diego

    Lindsay Pomeroy and Wine Smarties: Teaching Wine to San Diego
    In the airport, on the way to visit my sister last summer, I picked up a copy of Wine Spectator. The issue covered the top sommeliers in the country, organized by city. Searching for something familiar, I looked at New York City, Boston, and finally San Diego, places where I had once lived. To my surprise, a college friend of mine ...
    Rated: +7
  • +4

    Devilishly Good: Q&A with Gordon Ramsay

    Devilishly Good: Q&A with Gordon Ramsay
    With his feverish pace and feisty personality, chef/entrepreneur Gordon Ramsay is one of a kind. The first Scot to earn a Michelin star, he now has more of those stars than anyone in the world except Joel Robuchon and Alain Ducasse. An outstanding businessman, Ramsay owns the new Gordon Ramsay at the London West Hollywood plus a collection of well-received restaurants ...
    Rated: +4
  • +7

    Chappellet: An American Vintage

    Chappellet: An American Vintage
    One of the more challenging aspects of my job as a Beverage Manager is to make purchasing decisions on wine vintages (vintage being defined as the year of the growing season and when the grapes were picked) and their appropriateness for the restaurant wine list. Will the wine change with each vintage or can I expect consistent flavor profiles from year ...
    Rated: +7
  • +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
  • +6

    The Secret Ingredient to Restaurant Success

    The Secret Ingredient to Restaurant Success
    Starting a restaurant may be a dream shared by many, but success is reserved for relatively few. According to Kep Sweeney, author of The New Restaurant Entrepreneur, about 90 percent of all independently owned restaurants fail within five years. But don’t cast your dreams aside just yet. Sweeney, who boasts 20 years of experience in the restaurant industry as an investment ...
    Rated: +6
  • +8

    "Terroir" from a Rockpile

    "Terroir" from a Rockpile
    Some might say that terroir is the most important thing in making great wine. Its elements—soil composition, sun exposure, wind exposure, slope, drainage, etc.—determine how a vine will grow, contributing to the specific personality or characteristic of the vine’s wine. Terroir varies from vineyard to vineyard, creating different flavor profiles in wine. Clay Mauritson, owner and winemaker of Mauritson Family Winery, ...
    Rated: +8
  • Rate

    Gin: A Fresh Look on an Old Favourite

    Gin: A Fresh Look on an Old Favourite
    Across from me sits Tom Nichol, distiller of Gordon's Gin, and one of only four people in the world to hold the secret recipe to one of England's oldest spirits. Next to him sits Tom Soden, head barman at Geo Bar in central London. Both are extolling the virtues of gin, but from completely different angles. According to Nichol, the only ...
  • +7

    Andrew Bell: Connecting Sommeliers

    Andrew Bell: Connecting Sommeliers
    Spring is time for growth in the wine industry, not only in the vineyards but also in the city. Wine buyers flock to open convention spaces filled with rows of wide-eyed wine makers, sales people, and distributors pouring tastes of new vintages of wine. This is the season for making new friends and connecting with important people in the wine industry. ...
    Rated: +7