Name Name

title
descript

SEARCH

11 results for "chef"
Page
1

Alter Eco: Outstanding In The Field

watch
For artist and chef Jim Denevan, ephemeral land art and sustainable food provide the same charge.

In this clip from ALTER ECO, Denevan discusses his work cooking impromptu meals from local ingredients and making temporal art in the sand....read more

11 Chefs Changing the Food System

read
Food Tank co-founder Danielle Nierenberg highlights a few pioneers in the sustainable food movement

Danielle Nierenberg for The Huffington Post: In the United States, everyone becomes a chef on the Fourth of July. Whether hosting a backyard barbeque or an elegant brunch, Independence Day is as much about sharing a meal with family and friends as it as about observing the nation's birthday. While preparing your own culinary feats for the Fourth, it's never a bad idea to take tips from the......read more

Catch Me If You Can

read
New rules of the sea mean new recipes on the plate.

Like so many fisheries around the world, the seafood stocks off the Southeastern coast of the U.S. have been decimated by overfishing. The situation is so critical that regional fisheries managers believe that many of the most commonly fished species, including grouper, sea bass and red snapper, are in danger of disappearing for good. Recreational and commercial fishing for those species have......read more

Middleton Made Knives

shop
Artfully-crafted chef's knives, handmade in South Carolina by bladesmith Quentin Middleton $240.00

Master Blandesmith Quentin Middleton, the man behind the expertly crafted Middleton Made Knives, owes a weird debt of gratitude to Arnold Schwarzenegger, since it was the Governator's 1982 pulp classic Conan the Barbarian that inspired a young Quentin to get into bladesmithing in the first place. Well thank you, Arnie, because these are among the finest kitchen tools we've......read more

Yam'Tcha: Adeline Grattard

watch
Follow the celebrated Paris chef as she traverses the nocturnal world of Rungis Market

Paris' Rungis Market is the largest wholesale food market in the world. Here director Chris Roman shines a light on the sprawling nocturnal market, a place that most us will never experience in real life. In the Nowness clip, Roman follows universally celebrated chef Adeline Grattard through the market as she selects ingredients for Yam'Tcha, the Franco-Cantonese eatery she runs alongside......read more

Dan Barber: The Farm-to-Table Movement Isn't Working

read
Chef and sustainable food advocate presents radical new vision for food

As the brainchild Blue Hill at Stone Barns, Dan Barber knows a thing or two about the farm-to-table movement. Diners at the restaurant, which sits on a farm along the Hudson River, are served food that's harvested on the farm year-round. It's a great model, one that we like so much that we partnered with Stone Barns for our Mobile Kitchen Classroom project. But Barber thinks there's a problem......read more

Ignacio's Mostly Latin Lunch

watch
The Selby shares a delectable meal with Chef Ignacio Mattos

By now you're no doubt familiar with The Selby, the much-loved site on which Todd Selby documents the interior habitats of people of all stripes. For this new short film, Selby turns his attention to the culinary process. In Ignacio's Mostly Latin Lunch, Chef Ignacio Mattos conjures up a Latin-inspired meal for family and friends, showing off his cooking prowess with delectable dishes that......read more

The Perennial Plate: Carolina Gold

watch
In South Carolina, a seed farmer and a chef lead the return to age-old ingredients and methods

In Carolina Gold, a new episode of the excellent sustainable food series The Perennial Plate, we get a fascinating look at a renaissance in Southern cooking, with heirloom grains playing a starring role. Glenn Roberts of Anson Mills is leading the heritage food movement in South Carolina, supplying chefs like Sean Brock of Husk and McCrady's in Charleston. After filming Roberts at the Anson Mills......read more

Cauliflower Soup

read
A simple, smooth winter veg soup from Chez Panisse chef Paul Bertolli

Plain as it may be, this Cauliflower Soup surprises with its sweet and silky smoothness. Created by Paul Bertolli, the co-author of Chez Panisse Cooking with food activist and chef Alice Waters, the simple soup is the perfect antidote to a winter that won't go away. Slideshow recipe here. (via Wilder Quarterly)  Photo: James Ransom...read more

Alice Waters: 40 Years of Sustainable Food

read
Veteran SF chef celebrates Chez Panisse's anniversary

To most of us, the sustainable food movement is a relatively recent phenomenon. But to chef/author/food activist Alice Waters, it began four decades ago, before "sustainability" was even a word. That's when she opened Chez Panisse, the Berkeley eatery that helped pioneer the now-popular concept of serving local, organic, seasonal food. Over the last forty years, Waters and Chez Panisse have......read more

Page
1