A chef in New York filed suit against a former employee for theft of intellectual property, claiming that her former sous chef copied “each and every element” of her restaurant, the Pearl Oyster Bar in Manhattan.
Read the full article here.
For those of you who will return to the CHIC classrooms and kitchens after the break, relax and enjoy the coming week off. Get some rest, cook for yourself, go to the beach, visit family or friends, read a novel — you get the idea.
For those of you headed off to your externships, best wishes as you put your education into action. Remember that your education as a cook or baker is just beginning - ask questions, seek mentors, challenge yourself, read everything you can get your hands on.
I look forward to the great things you will do in our industry.
“I’m not here to show off, or to show you my knife skills. I’m here to show you my passion.” - Martin Yan
Did you get past Kahlúa? Me neither.
Charles Perry, L.A. Times staff writer, shares The unexpected thrill of Mexican liqueurs. Read on to learn about 8 lesser-known Mexican liqueurs.
This month, Chef Brian Karam reviews Madeleine Kamman’s
The Making of a Cook:
The Making of a Cook by Madeleine Kamman is a great reference cookbook to have in the library. Not only are the recipes providing a solid foundation on technique, the chef discusses reasons why and how things are happening in the pan or on the stove. The beauty of Kamman’s landmark book is her knowledge is shared and provides invaluable information on getting the most out of the recipes.
Kamman’s book was published in 1972. Her contemporaries like Julia Child, James Beard and Jacques Pepin also published cookbooks similar to The Making of a Cook. My opinion is Kamman’s book provided much more relationship to ingredients found in the United States and classic French techniques. The Making of a Cook provides a foundation to cooking and builds on it unlike most reference cookbooks.
Special thanks to Chef Brian for volunteering to review a Chef Recommends title.
Today I discovered that Art Culinaire, the quarterly hardcover magazine, is indexed online by chef and by recipe.
Using an index turns Art Culinaire into a great research tool for students who are profiling a particular chef or wanting to see plating ideas for different recipes and cuisines.
Art Culinaire is shelved in the Reference section of the LRC. For more information on using the recipe or author index, ask for Deb.
Did you know that the Twinkie has 39 ingredients, 14 of which are chemicals? Author Steve Ettlinger desconstructs the Twinkie in his new book about processed foods. He was prompted to begin his research after his 6-year-old daughter asked him where polysorbate 60 comes from.
Read more about the book in the Tribune, check it out now at the Chicago Public Library and look for it on the LRC shelves later this summer.
Primo and Segundo are Italian brothers trying to make it as restaurant owners on the 1950s Jersey shore. Primo, the chef, is a purist who will not compromise his food for the American customers. Segundo, the businessman, is willing to do what it takes to succeed in the U.S.
The cast includes Tony Shaloub, Stanley Tucci, Campbell Scott, Isabella Rossellini, Allison Janney, Marc Anthony and Ian Holm.
Need some help perfecting your cuts?
Is your julienne bordering on a batonnet?
We can help!
One on one tutoring is now available for knife skills. Contact Karine Slyman for more information or to sign up: kslyman@chicnet.org.
We’ll turn your tourné around.
(yeah, I couldn’t resist that one)
So declares the home page for the eGullet Society for Culinary Arts & Letters, a membership organization ”dedicated to increasing awareness and knowledge of the arts of cooking, eating and drinking, as well as the literature of food and drink.”
Check out The Daily Gullet, the society’s literary journal.
Julia Child herself served as a consultant on the Time-Life Foods of the World series of reference books and companion recipe books. Each volume is an introduction to American or International cuisine. The American volumes cover regions and the International volumes, countries. Check out our set the next time you visit the LRC. They are displayed near the front desk.
