Chefs

When I think of the chef Jean Michel Bergounoux, the French term "terroir" comes to mind. It refers to the way a particular region stamps its mark on certain foods, such as a certain regional coffee bean or wine grape. With Jean Michel, the regions influencing him...

Istanbul (or Constantinople)  has rich layers of history where the  food is central to life in this metropolis. Yet in the United States, not much is really familiar about Turkish food, except maybe shish kebabs or baklava. One person changing that is Dilara Erbay of...

Anthony Bourdain always says people in kitchens are misfits who couldn't make it anywhere but the kitchen. I tend to agree with Chef Bourdain. The characters you meet come from all parts of the world or universe.  Some shouldn't stay in the business. Others just can't...

Matt Lauer's series of travel adventures is where I first heard of Mehmet Gürs. Both his  Turkish and Finnish background caught my interest as well as his knowledge of Turkish cuisine. In my own neighborhood we have a large Turkish community, we can get just a...

Chef Alex Talbot and Chef Aki Kamozawa are the innovative team behind the blog, Ideas In Food. On the site, they share techniques and pictures to inspire, many sending the light bulbs in this chef (moi!) to light up in good ways.  Honestly, at first glance, some of...

Jean Robert De Cavel Jean-Robert de Cavel is Chef and owner of Pigall’s in Cincinnati, but that isn't his only restaurant nor is it his only job being a chef. Jean-Robert was my second French chef under my belt ,when I went to work for him at the Plaza Athenée. When I...