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Onderhoud met Daniel: JBF Kitchen Cam debuteer met Boulud

Onderhoud met Daniel: JBF Kitchen Cam debuteer met Boulud



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Op 31 Maartst, het die James Beard House sy debuut met die JBF Kitchen Cam gemaak en die lewendige kombuisvoorbereidings agter Dinner with Daniel, wat die legendariese Franse sjef se nuutste kookboek gevier het, live gestroom, DANIEL: My Franse kombuis. Terwyl Boulud en sy span verskeie ingewikkelde kursusse in die klein kombuis van die James Beard -huis saamgestel het, het Daniel my met 'n paar vrae laat pla:

Vertel my hoe u vanaand se spyskaart gekry het.

Die spyskaart is vandag ter viering van my kookboek, DANIEL: My Franse kombuis, en dit is dus meestal geregte uit die kookboek wat ek wou uitlig. Die kookboek verteenwoordig 'n jaar by Daniel, so ons het 'n paar geregte gekies wat tans binne die seisoen was.

Is dit die eerste keer dat 'n luukse kombuis regstreeks op kamera vertoon word?

Weet u, miskien 12 jaar gelede het ek 'n kamera by Daniel gehad, en mense kon tussen sewe en negeuur gaan. om die lewendige voer van die kombuis by Daniel te sien. Ek het die idee na ongeveer 'n week doodgemaak. Hier is dit perfek in die Baardhuis, maar in 'n restaurant met diens en al die dinge kan dit 'n bietjie gejaagd raak.

Is daar iemand wat u nog steeds intimiderend vind om voor te kook?

Daar is baie mense wat my nog steeds senuweeagtig maak om voor te kook. Dit is nie angs nie, maar beslis die bewustheid dat dit so is, en dat hulle u kan oordeel. Maar gewoonlik kry ek 'n deel van die mense wat senuweeagtig is om vir my te kook, so ek voel selfs hieroor.

Dit vergelyk dus vir jou.

Ja presies.

Toe ek #JBFChat op Twitter volg, het ek gesien dat u van u ouma Francine melding gemaak het en dat u geleer het om van haar te kook. Wat is 'n paar van die dinge wat sy jou geleer het?

Sy het nie net alles wat ons verbou het gekook nie, maar alles wat ons grootgemaak het, alles wat ons doodgemaak het en alles wat ons verander het. Sy was verantwoordelik vir die kaasmaak en sekere aktiwiteite in die huis, maar meestal die kookkuns.

Het jy ooit vir haar gekook?

Nee, want ek is nie gevra om my eie resepte te maak nie. Ek is gevra om te help, maar ek was jonk. Ek het die huis verlaat toe ek 14 was, maar toe ek ongeveer 16 en 'n half was, het ek vir my hele gesin en ons bure gekook. Ons was ongeveer 40 mense en ons het 'n groot viering gehou in die huis, op die patio. Ek het vir ons vriende en familie en omgewing gekook, en ek dink dit was die mees senuweeagtige oomblik wat ek ooit in my lewe gehad het, want dit was die eerste keer dat ek die kos kook wat ek geleer het om te maak uit die restaurant waar ek werk. . Ek het ook 'n bietjie geïmproviseer omdat ons nie dieselfde toerusting in die huis gehad het nie.

Ek het uit jou kookboek geleer dat jy nie van piesangs hou nie.

Nee. Maar die patisserie het die vryheid om piesang te gebruik as hy wil.

Dink u dat u weer piesangs kan probeer, of stel u net nie belang nie?

As ek op 'n verlate eiland is en ek net piesangs moet eet, sal ek piesangs eet. Ek dink ek kan dit doen.

Wat is jou gunsteling soort sampioen?

Ovoli, ek hoop dat u hierdie jaar 'n paar kan geniet. Hulle is baie moeilik om te kry, baie skaars, maar hulle is heerlik. Hulle kom uit Italië en Frankryk, meestal Noord -Italië.

Laastens, hoe het u geweet dat Aaron Bludorn die regte persoon was vir u nuwe uitvoerende sjef by Café Boulud? (Op Vrydag, 28 Maartste, Het Gavin Kaysen, Café Boulud, aangekondig dat hy sy pos as uitvoerende sjef verlaat om sy eie restaurant in sy tuisdorp Minneapolis te open.)

Ons het 'n geruime tyd aan die oorgang met Gavin gewerk, so dit was net 'n kwessie van wanneer hy gereed was om te vertrek. Aaron werk al lank saam met Gavin, soos die chef de cuisine, in die kombuis, so hy sal nog meer verantwoordelikhede hê. Hy is al ses jaar by my en hy ken my.

Karen Lo is 'n mede -redakteur van The Daily Meal. Volg haar op Twitter @appleplexy.


JBF deur die jare

Sedert Julia Child verklaar het dat iets met die Jim & rsquos -huis gedoen moet word, was die James Beard -stigting die middelpunt van die Amerikaanse kookkuns. Kyk na ons geheue -baan hieronder, en u kan sien hoe die Foundation 'n groeiende rol word as 'n ondersteuner en leier in ons gesamentlike tydgenoot. Maar na 30 jaar is die verhaal van ons eetbare eetbare odyssee nog lank nie verby nie, wat beteken dat dit tyd is om ons voorskote vas te trek en terug te gaan kombuis toe. Soos ons naamgenoot gesê het, & ldquoGoodness, hoeveel is daar om te leer oor kos. Eendag hoop ek om iets te weet. & Rdquo

21 Januarie 1985
James Andrew Beard sterf op 81 -jarige ouderdom aan hartversaking.

Maart 1985
Julia Child stel voor: 'Iets moet gedoen word met die huis van Jim & rsquos.' N Vriend en die voormalige Baard -student Peter Kump luister na haar oproep en staan ​​aan die spits van 'n geldinsamelingsveldtog om die James Beard House aan te koop.

Julie 1986
Die James Beard Foundation word amptelik opgeneem.

21 Januarie 1987
Wolfgang Puck van Spago kook die heel eerste Baardhuis -ete. Die spyskaart bevat wintergroentes, gebraai met eendlewers en gegrilde salm met seldery.

5 November 1990
Tom Colicchio, destyds die sjef by Mondrian in die middestad van Manhattan, kook sy eerste aandete by die Beard House. Op die spyskaart: kreef en artisjok slaai met basiliekruid -olie en sjokolade ganache koek.

Februarie 1991
JBF loods 'n beursprogram.

6 Mei 1991
Die eerste JBF -toekennings word aan boord van die M.S. Inwoner van New York. Die skrywer George Plimpton bied gasheer aan.

18 Mei 1992
Tyd tydskrif beskou die JBF -toekennings as die & quotOscars van die voedselwêreld. & quot

7 Junie 2002
Marcus Samuelsson kook sy 10de ete in die Beard House (hy is nou tot 25 optredes!).

April/Mei 2006
Susan Ungaro word aangewys as die nuwe president van die JBF.

Oktober 2007
Die eerste James Beard Foundation & rsquos Taste America & reg -fees vind in 20 stede regoor die land plaas.

20 Augustus 2009
Die wenner van die JBF-toekenning en die bekende varkliefhebber David Chang, sjef van die Momofuku-restaurante in NYC, kook 'n groente-ete in die Beard House.

Oktober 2010
Die eerste JBF -voedselkonferensie word gehou in die Pew Center in Washington, DC

12 Oktober 2011
Die eerste JBF Leadership Awards word by Hearst Tower gehou. Die eerbewaarders sluit in First Lady Michelle Obama, Will Allen en Janet Poppendieck.

24 Februarie 2012
JBF stel sy eerste kookboek vry, Die James Beard Foundation & rsquos Beste van die beste, met resepte van die wenners van die Foundation & rsquos Outstanding Chef -toekenning.

8 Julie en ndash10, 2012
Meer as 'n dosyn sjefs reis na Blackberry Farm in Walland, Tennessee, vir JBF & rsquos se eerste Chefs Boot Camp vir beleid en verandering. Sean Brock en Michael Anthony is onder die deelnemers.

18 September 2012
Die Stigting loods die Women in Culinary Leadership -program, wat vroue begelei en oplei wat na loopbane in die kookkunsbedryf streef.

31 Maart 2014
JBF onthul die JBF Kitchen Cam, 'n lewendige kamerastroom wat die aksie in die Beard House -kombuis vasvang. Die eerste uitsending bevat Daniel Boulud.

1 Mei 2015
Expo Milan, die moderne World & rsquos Fair, open sy lopie van ses maande. Die Stigting speel 'n belangrike rol in die skepping van die American Pavilion, met 'n wisselende reeks JBF -toekennings en sjef -etes in die James Beard American Restaurant.

4 Mei 2015
Die James Beard Awards -gala vind in die stad Chicago plaas. Dit is die eerste keer dat die seremonie buite New York gehou word.

8 Februarie 2016
James Beard & rsquos All-American Eats, met verhale en resepte van wenners van die Foundation & rsquos gewilde America & rsquos Classics -toekenning, word gepubliseer.

25 April 2016
Die Stigting kondig die JBF Impact Programme aan, 'n verbintenis om 'n meer volhoubare voedselstelsel te vestig deur middel van opvoeding, voorspraak en denkleierskap.

18 Augustus 2016
Die eerste klas van JBF National Scholars word aangekondig. Die program ken $ 20,000 -beurse toe aan tien kandidate regoor die land wat kookkuns, voedselstudies, landbou, gasvryheidsbestuur en verwante rigtings studeer.

14 Oktober 2016
JBF brei sy vennootskap uit met die kulinêre toneel in Chicago en rsquos deur aan te kondig dat die Windy City die James Beard -toekennings tot 2021 sal aanbied.

27 Januarie 2017
'N Vrouekok en ontvangs van voordele in Tiburon, CA, begin die nuwe leierskapinisiatief van JBF & rsquos, die Women & rsquos Entrepreneurial Leadership -program, wat geslagswanbalans in die kulinêre bedryf teiken.

27 Maart 2017
Die Foundation & rsquos onder-40 lidmaatskapsprogram, JBF Greens, brei uit na Chicago en bied saamgestelde kos, drank en kulturele geleenthede aan die stad en rsquos jong fynproewers.

5 Junie 2017
Die Stigting kondig die bekendstelling van die Smart Catch volhoubare seekos nasionale loods aan, wat leiding en hulpmiddels bied aan sjefs om hulle te help om beter keuses vir seekos te verkry.

10 September 2017
21 vroue-entrepreneurs van regoor die land kom by Babson College bymekaar om die eerste JBF Women & rsquos Entrepreneurial Leadership-program se toevlugprogram by te woon. Die eerste klas sluit in Kathleen Blake en Amy Brandwein.

10 November 2017
Die Stigting vereer JBF -president Susan Ungaro tydens haar jaarlikse gala vir haar 11 jaar uitstaande leiding.


Daniel Boulud

New Yorkers en vakansiegangers adem 'n gesamentlike sug van verligting uit, noudat Broadway -vervaardigers en toneelspelers 'n ooreenkoms bereik het wat weer die ligte op Broadway aangesteek het. Die goeie nuus is nie net vir die teaters nie, maar ook vir die restaurante, want hulle is almal seergemaak deur die staking. Doen jou deel vir die Broadway -restaurante en kom daar buite en EET! Hiervoor is 'n paar voorstelle vir 'n paar fantastiese aanbiedings om te eet op (of naby) die Great White Way, wat uiteindelik in al sy glorie geklee is vir die vakansie.

In die hartjie van Hell's Kitchen, net 'n entjie van die teaterdistrik af, bedien sjef Roberto Passon gesogte tuisgemaakte pasta's en tradisionele Italiaanse vleis- en seekosgeregte met Italiaanse passie en lust. Geniet die gemaklike atmosfeer van hierdie gewilde restaurant met 225 sitplekke teen buurtvriendelike pryse, wat nog meer vriendelik gemaak word met 'n spesiale aanbod van 20%.

Kyk hoe die Rockettes hul hakke opskop, en gaan dan na hierdie Rockefeller Center Steakhouse vir wat Crain se Bob Lape noem "die beste riboog in New York." Hierdie steakhouse van die Rockefeller Center beloof "om van u gewone geleenthede 'n buitengewone maaltyd te maak, en spesiale geleenthede in sake om te onthou." Geniet 'n nuwe interpretasie van klassieke steakhouse, alles teen 20% afslag op kos.

Hierdie gunsteling in die teatergebied kombineer buitengewone Italiaanse kookkuns, 'n uitstekende dekorasie met verskillende temas vir elk van die vele kamers en bekostigbare pryse. Die tuiste van een van die mooiste binnetuine in New York, is die aanbod van 15% op Trattoria Dopo Teatro.

Vuurvoël Russiese restaurant

Hierdie "pre-rewolusionêre" Russiese restaurant is gevestig in 'n weelderige meenthuis met 'n uitstekende weelde, en het 'n gunsteling bestemming geword vir teatergangers en besoekers in New York. Die vodka-lys alleen lui soos 'Oorlog en vrede' (moenie daaraan dink om die heuning-wodka wat deur die huis ingegooi is, te mis nie) en die spyskaart vertoon die elegante lekkernye van die Russiese Ryk.

Hierdie bekroonde Italiaanse Broadway -plek het 'n kaggel, 'n gesellige groot kroeg en baksteenmure, sowel as 'n wenkombinasie van Italiaanse kombuis en 'n uitgebreide Italiaanse wynlys. Voeg hierdie spesiale aanbod by, en u kan nie verkeerd gaan nie.

Aangrensend aan die nuwe Dream Hotel is hierdie dromerige nuwe restaurant wat deur SLDesign geskep is, wat die tweevlak-ruimte beskryf as "'n hipermoderne barokkasteel." Die Mediterreense/Nuwe Amerikaanse spyskaart deur sjef Ivy Stark word aangebied as 'n driegang-middagete vir $ 24,00, daagliks van 11:30 tot 14:30 en 'n drie-gang voor-teaterete vir $ 42,00, van 17:00 tot 18:30 nagtelik.

As die geleentheid nie heeltemal regverdig om 'n maand se huur op aandete te spandeer nie, maar u steeds 'n maaltyd wil onthou, gaan dan na DB Bistro Moderne, susterestaurant na Daniel, Sjef Daniel Bouludse handtekeningruimte. DB Bistro se Prix Fixe -spyskaart bied 'n geleentheid om Chef te probeer BouludDie bekende kombuis vir $ 48,00 en word elke aand bedien (gaste moet tussen 17:00 en 18:00 sit). DB bied ook 'n tweegang -middagete aan, wat wissel van $ 35,00 - $ 40,00 vir 'n voorgereg en 'n keuse tussen nagereg of voorgereg.

Die Amerikaanse spyskaart met 'n Europese aksent is nie die enigste ster in hierdie teaterdistrik nie, soos die restaurant sedert die begin van 1999 was; dit is steeds 'n plek om te sien en te sien. By sy debuut het Thalia twee sterre van The New York Times ontvang en behaal steeds hoë punte in die Zagat -opname. Hierdie pre-teater spyskaart word bedien tot 19:00 vir $ 35,00, en kan gekombineer word met 'n wynvlug vir $ 49,00.

Francofiele keer op keer terug vir die luukse Franse kombuis teen bistro -pryse, veral met hierdie uitgebreide Prix Fixe -spyskaart. Die restaurant word dekades lank deur die familie bestuur, en is nou saam in besit van sy werkers, wat sê dat hulle 'spoed met elegansie' kombineer voor teater, en dan 'vertraag na 8 uur' vir 'n 'warm en verwelkomende atmosfeer'. Die Prix Fixe is die enigste aandete -spyskaart en is gevul met 'n groot verskeidenheid Franse spesialiteite.

Barbetta, wat steeds in besit is van die familie wat hierdie historiese baken in 1906 gestig het, bedien Piemontese kombuis, met geregte wat beskryf word as "elegant maar absoluut outentiek". Die spyskaart voor teater bestaan ​​uit 24 verskillende keuses, insluitend nagereg en koffie vir $ 55,00, en word bedien in beide die weelderige eetkamer of, as die weer dit toelaat, in die romantiese tuin, met 'n fontein en eeue oue bome, gevul met geure. van blom magnolia, oleander, jasmyn en gardenia.

Bekende restauranteur, entrepreneur en televisiepersoonlikheid Barbara (B.) Smith spog met drie suksesvolle restaurante - in Long Island Hampton's Sag Harbor en Washington, DC, sowel as haar bekende lokaal op Restaurant Row in New York. Hier word die Prix Fixe -aandete van $ 30,00 daagliks bedien tussen 17:00 - 21:00 en die middagete -spyskaart van $ 19,95 word aangebied van 11:30 tot 14:30 Woens, Sater. & amp; Sun.

Een van die "beste keuses" in die New York Times vir 'n spyskaart en 'n wynlys wat buitengewoon ongewoon is, het hierdie vesting van die Lidia en Joseph Bastianich -teaterdistrik die "Sinfonia di Pasta" Prix Fixe geplaas: 'n Caesar Salad of Antipasto Misto het gevolg deur onbeperkte porsies van drie pasta's. Hierdie aanbieding word bedien vir middagete ($ 16,95) en aandete ($ 21,95).

Hierdie steunpilaar van die Theatre District was 'n Broadway, is werklik een van die treffers wat die langste op Broadway was (eintlik net buite). Hierdie Prix Fixe -spyskaart bied drie kursusse vir $ 28,50 en word die hele nag, elke aand, bedien.

Azalea het die kombuis van die streke Brescia en Amalfi-kus in Italië, versier met 'n plafon van 18 voet mahonie en keuses uit die blommereeks van Georgia O'Keeffe. Die spyskaart kombineer die "ryk, romerige souse en stewige vleis van Brescia" met "die vars seekos en fyn vrugte en groente van Amalfi", wat vir $ 30,00 op die Azalea se aandete -spyskaart bedien kan word, bedien tussen 17:00 en 19:00: 00:00 daagliks.

Daar is geen plek op aarde soos New York tydens vakansietyd nie, en daar is geen beter manier om dit te vier as om 'n skouspelagtige vertoning te sien en te eet in een van die talle restaurante wat die teaterdistrik bied nie. Binne 'n paar blokke van elke Broadway -teater kan u 'n restaurant vind wat byna elke begroting en smaak pas, en die enigste vraag is: Waarvoor wag u? Geniet 'n heerlike ete en 'n heerlike vakansie!

Top 10 MUSTS vir elke Bachelor Pad

Dit is 'n MOET lees vir ouens wat 'n vriendin in hul lewens wil lok. Ek het dit 'n geruime tyd gelede geskryf, maar dit is steeds heeltemal relevant en nuttig.

U is miskien die coolste man ter wêreld met wonderlike verhale, 'n suksesvolle loopbaan, moordenaarsklere en 'n wonderlike sosiale lewe. As u huis egter nie toegerus is met hierdie 10 noodsaaklikhede nie, sal die eerste indruk wat u gemaak het, so vinnig suid soos ganse in 'n sneeustorm kom.

'N Vrou moet opgewonde wees om u huis te sien. Sy het dit geniet om jou te leer ken en is nou oop om dinge na die volgende vlak te neem. Sy kom by jou deur in die hoop dat jy 'n koel, gemaklike en romantiese ervaring kan bied. Volg hierdie wenke, en u sal dit plus nog meer doen.

1) skoon badkamer. Dit is nommer een vir 'n rede. Moet asseblief nie toelaat dat sy daar instap en geen toiletpapier vind nie. Gaan nou badkamer toe. As u net een rol (dit wil sê die aktiewe) is, hou dan op om dit te lees en gaan na die winkel. Koop ten minste 6 rolle om byderhand te hê. Sy moet ook nooit haarskaafsels in die wasbak sien lê nie en 'n swart ring om die bad. Sy sien dit. jy sien haar nooit weer nie.

2) 'n Ongewone of eksotiese koffie of tee. As sy nie alkohol drink nie, sal sy hierdie aanraking baie waardeer. 'N Goeie plek om een ​​van die items te vind, is in 'n fynproewerswinkel. Kry vars gemaalde koffie of vars teeblare. Koffie in 'n blikkie of teesakkies sny dit nie hier nie.

3) Vermaak. Nee Barry White of Marvin Gaye, hulle is net verby komies en clich & eacute. Probeer Portishead, Coldplay of Ben Harper. Het ook ten minste 'n halfdosyn films wat u binne 'n paar minute kan uithaal. U soek iets wat 'n romantiese, maar prettige bui skep. Hier is 'n paar voorstelle: Don Juan DeMarco, Annie Hall, It's Something About Mary, Arthur, Casablanca, Hitch en Sidewalks van New York is almal goeie opsies.

4) Een spesiale resep. U het nie die kookkuns nodig nie Daniel Boulud, maar dit is belangrik, om nie te praat van indrukwekkend nie, dat u ten minste een goeie maaltyd kan voorberei. Nadat u u kenmerkende gereg gekies het, raadpleeg die plaaslike wynwinkel vir die perfekte pasmaat. 'N Voorstel: gebakte vis is eenvoudig, gesond, elegant en kan gekombineer word met 'n ligte groente of twee. Gaan ook die ekstra myl deur 'n klein, lekker tert of koek by die plaaslike bakkery te koop as nagereg. Die resultaat: 'n onvergeetlike gourmet -ete wat jou van die pak skei.

5) Nie-fluoresserende bui. Oorhoofse beligting is geneig om die kleur uit te spoel en voel helder. Laat gebiede deur lampe verlig, wat bydra tot die romantiese bui. As u 'n lavalamp het, gooi dit dan saam met die vasgemaakte t-hemde in die vullis. Of, steek hulle ten minste in die kas weg.

6) Wyn. Hou altyd 2 bottels wyn byderhand, een rooi en een wit. U hoef nie oorboord te gaan nie, maar moenie te min moeite doen nie en koop 'Boone's Farm'. $ 20 per bottel is genoeg. Maak ook seker dat u 'n wynglas het. Hou ten minste vier byderhand, want dit breek maklik.

7) Versteek die videospeletjies. Niks sê 'lui, verloorder en adolessent' soos 'n X-boks op die vloer voor jou TV nie. Videospeletjies is vroulike afweermiddels. Hoekom? Ek sal nooit weet nie. Dit is soos om die raaisel te probeer ontdek waarom meisies in pakkies badkamer toe gaan.

8) Gesinsfoto. Laat haar weet dat u êrens vandaan kom dat u nie verlede week op die aarde neergelê is in die kroeg waar u ontmoet het nie. Dit is beslis 'n troos vir haar om dit te weet, maar nog beter om dit te sien. 'N Solopoto van ma is ook hier 'n groot pluspunt.

9) Yskas met 'n halfvoorraad. Maak seker dat daar meer as 'n bottel ketchup en 'n halfpak Bud is. Neem 'n paar versnaperinge wat u nie hoef voor te berei nie. Roomys, vars vrugte, sjokolade en kaas is wonderlike, ligte kosse. Probeer gesnyde tamaties met basiliekruid en mozzarella vir 'n gesofistikeerde, eenvoudige versnapering. Dit dui op gesofistikeerdheid en intelligensie, maar vereis nie ure se voorbereiding nie.

10) Kortbroek en 'n T -hemp. Hou 'n ekstra vir haar as sy besluit om oor te bly. Moenie 'n kortbroek met 'n middellyf van 25 koop nie; sy dink of hulle van 'n vorige meisie is, of dat u 'n speler is. Kry een wat by u pas, maar met 'n koord wat baie onopvallend en bedagsaam is.

As u 'n skoon plek het, kan u nie een van hierdie punte vergoed nie. Om skoon te bly toon respek vir u gaste. Maak ten minste seker dat die kombuis skoon is, sonder ou skottelgoed in die wasbak en dat daar geen vuil klere op die vloer lê nie. Die belangrikste - die bed MOET opgemaak word.

Oor die algemeen hoef u plek nie kieskeurig of meisievol te lyk nie. Dit is 'n bachelor pad, so laat dit duidelik wees dat 'n enkele man binne skuil. U plek moet u weerspieël en dit effektief doen. As u enige vrae het, nooi 'n vriendin uit vir 'n middagete en vra haar mening sonder beperking.

Maak seker dat u huis uitnodigend en gemaklik is vir haar eerste besoek, so sy wil vir 'n tweede keer terugkom.


Proe Amerika met James Beard Foundation

Amerika se eerste sjef op televisieberoemdhede was Susan Ungaro, president van die James Beard Foundation, deel hoe die nalatenskap van James Beard steeds geslagte professionele sjefs en kosliefhebbers opvoed en begelei. U weet dit miskien nie James Baard het in 1946 die eerste kookprogram op NBC aangebied met die naam I Love to Eat. Daarbenewens het James Baard was 'n voorstander van goeie Amerikaanse restaurante, waaronder The Four Seasons Restaurant in New York, wat in 1959 geopen is. Dit was die eerste restaurant in Amerika wat seisoenale kosse op die spyskaart gehad het. Hoe fassinerend dat die gashere eintlik voor die oggendprogramme in die ateljee-kombuise sou gaan James Beard House kombuis om te verfilm. U kan deesdae via die JBF Kitchen Cam kyk hoe genooide sjefs in die James Beard House -kombuis kook

'N Foto van my saam met Susan Ungaro by The Culinary Historians of Chicago by Kendall College

Hierdie jaar het die James Beard Awards, bekend as “the Oscars of the Food World, ” sy 25ste bestaansjaar gevier met die seremonie in Chicago. Dit was so 'n hoogtepunt op my eie kookreis om hierdie feestelike byeenkoms saam met my dierbare vriendin, Barbara Lazaroff, by te woon. Hier is 'n lys van die wenners van die James Beard Awards vanjaar. Hoe opwindend is dit dat Chicago die tweede plek in New York behaal het omdat hy die meeste James Beard -toekennings gewen het. Hieronder is 'n paar prettige selfies en foto's met bekende sjefs en kookpersoonlikhede wat hierdie jaar se seremonie in Chicago bygewoon het.

'N Selfie met sjef Daniel Boulud

'N Foto van my saam met Barbara Lazaroff en Don Welsh, president en uitvoerende hoof van Choose Chicago

Die heerlike vieringe gaan voort met die James Beard Foundation ’s Proe Amerika! Dit is 'n roerende fees! U kan die lekkernye op die komende plekke in Chicago, San Francisco en Los Angeles proe. Klik hier om kaartjies te koop! Ek sal die Chicago -geleentheid bywoon en kan nie wag om Yuzo Kosho te probeer nie! Bly ingeskakel vir 'n paar prettige foto's van die aand. As u New York besoek, kan u dit ook oorweeg om 'n afspraak te maak James Beard House. As u inspirasie wil hê in u eie huis en kombuis, kyk na die resepte op die webwerf van James Beard Foundation ’s.

Soos James Beard gesê het, “Food is ons gemene saak. as voedselgerigte staatsmanne om die Amerikaanse kombuis en bestanddele oor die hele wêreld ten toon te stel. Susan Ungaro bespreek die sukses van die Milan Expo 2015 en die pop-uprestaurant JBAR van James Beard Foundation in die Amerikaanse Food Pavilion.

Susan Ungaro gee 'n voorsmakie van die komende dokumentêr oor James Beard genaamd America's First Foodie. James Beard was 'n onderwyser en mentor van die kookkuns, soos Alice Waters, Wolfgang Puck en Charlie Trotter.

Ek dink dit is gepas om hierdie pos af te sluit met 'n aanhaling van Julia Child, wat in die eerste reël van die film se trailer verskyn, Aan die begin was daar Baard. ”


Chef cam is regstreeks!

Die James Baard Kombuis kamera het vandag sy debuut gemaak met Daniel Boulud en sy span kook uit sy kookboek Daniel: My Franse kombuis . Ek het myself gevind kyk soveel om te sien talentvol sjefs wat lekker kos maak om te sien of hulle die vertoon temperament van die vele sjefs wie se kombuise Ek het baie mane gelede tyd bestee.

Toe ek die eerste keer hoor, sit hulle 'n lewendige kamera in die kombuis by Die James Beard -huis Ek is herinner aan die jaar wat een van die sokker ligas (miskien nie die NFL …USFL nie?) gestel mikrofone in spelers ’ helms . Onthou jy hoe goed dit uitgewerk het? Wel, hopelik sal dit 'n meer wees produktief gebruik van die tegnologie en daar sal wees minder vloek ….of ten minste sal die vloek wees Frans ! Ek het vreeslik baie gehad restaurant kombuise (dikwels agteruit na die kombuis toe ek 'n haastige toevlugsoord verslaan het nadat ek 'n minder welkome kliënt se versoek gestuur het). Ek was natuurlik nooit in die kombuis van die Daniel Bouluds van die wêreld nie. Nou jy en Ek en al die res van hulle kan spandeer tyd in die James Beard Kitchen met die professionele persone .

Tot dusver lyk dinge baie beskaafd . Ek erken dit, ek is op soek na 'n paar vuurwerke . Dit is ter wille van die goeie 'n kombuis!
Leslie


Deur Daniel Boulud
Opgedateer: 22:00 BST, 4 Junie 2010

Bittersoet lekkerny vir grootmense.

Dekadent: Sjokolademousse

  • 560 ml (1 ppt) dubbelroom
  • 225 g (8 oz) bitter sjokolade, fyngekap
  • 150 g (5½ oz) suiker, plus ekstra 115 g (4 oz)
  • 6 groot eiers, geskei
  • 3 groot eiers
  • Sjokoladeskyfies en slagroom om voor te sit

Klits die room totdat dit skaars sagte punte bereik. Gooi die sjokolade in 'n bak wat oor 'n pan met kookwater sit, en maak seker dat die bodem van die bak nie aan die water raak nie. Roer af en toe tot die sjokolade gesmelt is en verwyder van die hitte.

Meng 150 g suiker en 60 ml water in 'n pan en laat kook sonder om te roer. Bedek en kook tot die suiker opgelos is. Ontbloot en laat die mengsel kook totdat dit die sagte balstadium bereik - 115C op 'n termometer. Klits die eiergele en die 3 heel eiers saam tot dik en bleek. As die stroop 115C bereik, gooi 'n fyn straaltjie by die eiers en klits teen hoë spoed tot die mengsel afgekoel is, ongeveer 8-10 minute. Plaas die eiermengsel in 'n ander bak.

Klits die eierwitte in 'n skoon bak en voeg die res van die suiker by. Plaas die bak op 'n pan met skaars water, maak seker dat die bodem van die bak nie aan die water raak nie, en roer tot die mengsel warm is. Verwyder en klits die mengsel totdat die meringue hoë, stywe pieke bevat.

Vou 'n derde van die eiergeelmengsel in die meringue. Vou die geklopte room vinnig by die warm gesmelte sjokolade in. Vou die res van die eiergeelmengsel en dan die meringue by tot net gemeng. Skep die mousse in ’n opdienbak en laat sowat 2 uur afkoel. Bedien met sjokoladeskyfies en geklopte room.


Sjefs en restauranteienaars oorweeg dit om die bedryf vooruit te laat te midde van die huidige werklikheid

Woorde deur: Alia Akkam, Alissa Ponchione, + Will Speros

Sewe sjefs en restauranteienaars besin oor hoe om gedenkwaardige ervarings vir gaste te skep, terwyl hulle die bedryf te midde van vele uitdagings vorentoe dryf.

Daniel Boulud

Die afgelope 22 jaar het sjef Daniel Boulud die Sunday Supper aangebied, 'n voordele -ete in sy vlagskip -restaurant in New York, Daniel, wat geld insamel vir Citymeals on Wheels. As mede-president van die raad van direkteure, is Boulud tydens die pandemie aangeraak om 'n vlaag afgedankte werkers vrywillig te sien by die organisasie wat maaltye aan ouer inwoners in die vyf stadsdele van New York lewer. 'Ek is so dankbaar vir almal wat gevoel het dat hulle tyd het om aan die gemeenskap te gee,' sê hy.

Op 'n plaas buite Lyon, Frankryk, was kook 'n uitweg vir Boulud. “Vuil vingers, vuil skoene heeltyd. Dit was nie my ding nie, ”onthou hy. 'Kos was die onderwerp van die lewe', en sy loopbaan het op 14 -jarige ouderdom begin toe 'n kontessa in sy dorp hom 'n vakleerlingskap by Nandron in Lyon verseker het. Gedurende die sewentigerjare het hy in die kombuise van die Franse sjefs Georges Blanc, Roger Vergé en Michel Guérard gewerk, voordat hy na Kopenhagen, Washington, DC verhuis het, en uiteindelik in 1982 in New York om die kombuis aan die stuur van die Polo Lounge in die Westbury te stuur Hotel. 'N Uitvoerende sjefsposisie by Le Cirque het gevolg, waar hy tussen 16 uur-skofte daarvan gedroom het om sy eie restaurant te open. 'Dit het my ses jaar geneem, want as u nie die geld het nie, moet u uself 'n naam maak sodat mense u kan vertrou,' sê hy.

Sy naamlose restaurant Daniel begin in 1993 en was die eerste stap in die vestiging van sy kosryk, wat nou Café Boulud, Bar Boulud, Boulud Sud, db Bistro Moderne en Épicerie Boulud insluit, waarvan sommige ook uitgebrei het na Miami, Londen , en Singapoer. 'N Restaurant wat nog nie geopenbaar is nie, is in die volhoubare New York-wolkekrabber One Vanderbilt op die planke, net soos Brasserie Boulud in die Sofitel Dubai Wafi. Sy sukses spruit uit sy aandag aan detail, van alles van ontwerp tot operasies. 'My personeel kan daarvan getuig: ek is moeilik om te behaag,' sê hy. 'Maar solank dit moeilik is om te behaag, doen ons die moeite om die kliënt gelukkig te maak.'


Daniel in New York deur Tihany Design roep 'n ou wêreldse sjarme op

Vandag is Boulud een van die gewildste restauranteurs in die bedryf, net so vir sy bydraes en sy mentorskap as sy kookkuns. Op die hoogtepunt van die COVID-19-krisis in New York, byvoorbeeld, het Boulud en sy personeel maaltye voorberei vir beide plaaslike hospitale en World Central Kitchen. Terwyl sy restaurante gedwing is om te sluit, het hy ook die Daniel Boulud Kitchen geloods, met etes wat beskikbaar is vir die afhaal van die randsteen. 'Ek neem niks as vanselfsprekend nie,' sê hy. "In die laagte moet ons hoog stoot, en in die hoogte moet ons seker maak dat ons nie voordeel trek uit [ons ambisies] nie."

Met 'n nuwe buitenterras by Daniel, is Boulud gretig om met die span te herenig "en saam daardie gevoel van krag te voel", sê hy. Die toekoms van restaurante moet moontlik herbedink word, maar wat 'ons nie hiermee sal verloor nie', verseker Boulud, 'is ons talent, ons passie en ons toewyding.'

Marcus Samuelsson

In sy komende boek The Rise: Black Cooks and the Soul of American Food, In New York gevestigde sjef, skrywer en TV-persoonlikheid Marcus Samuelsson plaas die kollig op die resepte en prestasies van die talle talente wat die kontemporêre swart kombuis vorm.

Met inagneming van die huidige kulturele landskap, die debuut van Die opkoms, mede-outeur van Osayi Endolyn, beklemtoon dat die reis van 'n swart sjef eerder genuanseerd as monolities is. 'Ons weet dat Afro -Amerikaners 'n enorme bydrae gelewer het tot die gasvryheidsbedryf, van plaas tot eetplek,' sê hy. 'Dit is iets waarop ek al lankal gefokus het.'

Samuelsson se eie loopbaan, gebore in Ethiopië, is op 19 -jarige ouderdom gesmee toe hy by die beste restaurant in Göteborg, Swede, begin werk het waar hy grootgeword het. Hy word ook 'n vennoot by Aquavit in New York, wen verskeie James Beard Foundation -toekennings en kook vir die Obamas.

Hy verduidelik dat hierdie prestasies nie tot stand sou kom sonder die vroeë ondersteuning van sy ouers en mentors nie. Daarom is hy vandag medevoorsitter van Careers Through Culinary Arts Program (C-CAP), 'n niewinsorganisasie wat leiding bied aan onderbediende hoërskoolleerlinge deur middel van opleiding en opleiding.


Rooi Haan in die Harlem -omgewing in New York

Dit is nog 'n voorbeeld van Samuelsson se pogings om die kulinêre wêreld te demokratiseer, net soos met Red Rooster, die troos -kosrestaurant wat hy in 2010 in Harlem geopen het. "Ek het gevoel daar is nog 'n gesprek," sê hy. 'Omdat ek 'n swart man was, as immigrant, wou ek die verhaal vertel van die twee ervarings wat in Amerika bots.'

For the last decade, Samuelsson’s shared that narrative, sprouting Red Rooster locations in London and Overtown, Miami’s historic Black neighborhood—he also has eponymous restaurants in Montreal, Bermuda, and Newark, New Jersey plus concepts in Sweden, Chicago, and California—and leaving an imprint on communities in need along the way. During the pandemic, for instance, Samuelsson and his team have prepared and served more than 120,000 meals as part of World Central Kitchen’s Restaurants for the People program.

As for the current racial reckoning happening in tandem with the public health crisis, Samuelsson is encouraging restaurateurs to determine “how you can create a more equal structure in your restaurant.” He recently participated in an Independent Restaurant Coalition (IRC) panel with fellow Black chefs Mashama Bailey and Kwame Onwuachi, and launched This Moment, his podcast hosted with Swedish hip-hop artist Jason ‘Timbuktu’ Diakité, which discusses systemic injustice. “It’s not a Black issue, it’s an American issue that we have to solve together,” he adds.

Nyesha Arrington

Nyesha Arrington remembers making bulgogi and kimchi with her Korean grandmother when she was only 5 years old. Those nightly cooking sessions and family dinners were an important foundation for the Los Angeles native as she pursued her passion of cooking. “I’m on my destined life journey,” she says. “Nothing else fulfills my soul more than being a chef.”

After graduating from the Culinary School at the Art Institute of California in 2001, she had a wide range of jobs: she was Stevie Wonder’s private chef, worked at the Michelin-starred Melisse in Santa Monica, California, and was executive chef at Spice Mill in the Virgin Islands for two years. It proved to be a formative experience for Arrington, as she conceived dishes from fresh-out-of-the bay sea urchins and spiny lobsters.

But, like many chefs, Arrington had aspirations of opening her own restaurant. After a stint on Top sjef in 2012, the fan-favorite launched the now-shuttered Leona in Venice, California in 2014 and Santa Monica bistro Native in 2017, where she served progressive California cuisine—what she defines as globally inspired and locally sourced. Her time on the cooking competition show combined with the rigors of opening her own venues helped position Arrington for the multifaceted culinary world. “For me, food is a celebration of people and the stories of our ancestors,” she says. “It’s all one huge dialogue that is connected. I don’t only celebrate my culture, I celebrate humanity.”

She closed Native in March and has since honed her skills as a storyteller by hosting Eet’s “Improv Kitchen” series. Making falafel using cauliflower or carbonara from soba noodles showcases Arrington at her best: creative, competitive, and fearless. It has also led her to rethink her role in the often uncompromising restaurant industry. “I feel a huge duty to do more,” she says. “It’s not just about cooking anymore.”

Oliver Mansaray and Daniel Scheppan

Lifelong friends Oliver Mansaray and Daniel Scheppan met in kindergarten 37 years ago. Their first fight, over toys, was placated by a shared love of soccer. They’ve remained inseparable, traveling the world, living together, and in December, opening Kink in Berlin.

Also sharing a passion for the food industry, Mansaray and Scheppan always knew they wanted to open a restaurant together. The idea percolated for decades as they revised business plans and hosted pop-up dinners with Scheppan cooking and Mansaray mixing drinks. When they came across a 19th-century brewery in Berlin’s Prenzlauer Berg area, everything fell into place. “It was the perfect fit, the perfect location,” Scheppan points out. “It was like a dream come true.”

Kink nods to their mission to personalize and elevate gastronomy in Berlin. With Italian chef Ivano Pirolo helming the kitchen and mixologist Arun Puvanendran as bar manager, “we created a space that is impressive but not pretentious,” says Scheppan. Reflecting their experimental approach, the bar is also home to a laboratory of sorts with the team hosting monthly workshops for those looking to hone their skills and learn new techniques. “We want to be a creative hub for Berlin,” Mansaray says, “and the world.”

When it came to opening Kink, the first-time restaurateurs weren’t deterred by the chaos and stress that often fractures relationships. For almost four decades, they have cultivated a fluid, open approach to their friendship that translated into smooth day-to-day operations. “We risked everything, but there was never the feeling of regret or doubt,” says Scheppan. “It’s not a two-man show. It’s a whole team. They put everything out there—all their love and energy—and we try to channel that vision to contribute to Berlin’s [F&B] scene.”

On opening night, the two-story space was buzzing with people, the garden was full, and the DJ was playing music. “We were sitting there, like, ‘Damn, we have a restaurant. Look what we did in almost no time at all,’” says Mansaray.

Lindsay Tusk

Before Quince moved to its current home in San Francisco’s Jackson Square, the Michelin-starred restaurant was located in a lower Pacific Heights Victorian townhouse. “The dining room was modest, but there was a sweetness to it,” says Lindsay Tusk, who opened the restaurant with her husband, chef Michael Tusk, in 2003.

Years later, the Tusks continue to mold the city’s dining scene. Quince, now situated in a brick-and-timber building dating from 1907, shares walls with their more casual and animated Cotogna. And just a few blocks away is their newest arrival, Verjus, an ode to Spain and France’s quirky natural wine bars.

Uniting all three restaurants is Michael’s devotion to cooking with fresh produce. The majority is sourced an hour north, from the coastal Fresh Run Farm in Bolinas, run by third-generation farmer Peter Martinelli who grows heirloom vegetables, fruits, and flowers exclusively for the Tusks.

During the pandemic, Quince has deftly transitioned into an experiential outdoor experience. Dubbed Quince at the Farm, the duo is offering a series of weekend lunches slated to run through October that alternates between two enchanting backdrops: Fresh Run and the olive oil-producing McEvoy Ranch in Petaluma, where Martinelli also tends a few acres.

Multi-course meals served in open-air greenhouses or a Chinese pagoda star vegetables “pulled from the earth that morning,” Lindsay says. The leisurely afternoons are bolstered by games of horseshoes and hands-on harvesting sessions. “You see people sink into the experience,” she says. “The farm had come to Quince for so many years, and now it is Quince’s turn to come to the farm.”

JJ Johnson

This past Juneteenth was the busiest day in the history of FieldTrip, a rice bowl-centric concept launched last year by chef JJ Johnson in Harlem. Here, patrons are greeted by the fast-casual spot’s motto: “Rice is Culture,” a nod, Johnson says, to the ubiquity of rice at dinner tables, but presented in an elevated way. “Rice is like a childhood memory,” he says. “You grew up on rice, the first thing you probably ate was rice. It’s the ingredient that connects us all.”

Johnson made a name for himself after winning Bravo competition show The Dinner Party in 2011, where he caught the attention of Harlem restaurateur Alexander Smalls. The two hit it off, traveled to Ghana together to study West African cuisine, and returned to open the Cecil Steakhouse in Harlem. They also co-authored the Afro-Asian-inspired cookbook Between Harlem and Heaven, which earned them a James Beard Award for Best American Cookbook.

FieldTrip is another evolution for Johnson and reflects his mission to entice the everyday working-class person to choose his neighborhood restaurant over chain alternatives. “That was my fight before [the coronavirus],” he says. “When the pandemic came, the spots they would normally go to closed and they thought, ‘All right, I’m going to come in here.’”

While plans to grow FieldTrip have been put on hold due to COVID-19, Johnson is hopeful he will further his mark on the New York culinary scene. “For a Black business owner, there’s not many times in our career we get a moment to talk about expansion,” he says. “If I expand, then potentially. I can employ more people who look like me.”

This sense of community is a defining characteristic not only of FieldTrip, but also Harlem, which Johnson hopes visitors will embrace and be inspired to return to. “Take 15 percent of what you make and try a Black business,” he advises. “Walk the community. Say hello to people.”

Photography by Helge Kirchberger, Eric Laignel, Jake Ahles, Robert Rieger, Kyle Johnson, Joe Weaver

This article originally appeared in HD’sSeptember 2020 issue.


News You Can Eat

Abe's Market - An All-Natural Market Available On Line
The growing population of consumers who care about what's in their products and how they are made, now has an online destination to find fantastic natural products and meet the people who create them, Abe's Market (www.abesmarket.com). The site enables customers to learn about the ingredients, the processes and the stories behind the products that are on the cusp of being household names, much like the traditional farmers market, but with all the modern conveniences of a 24 hour, easy-to-use website. "Consumers are looking to understand what's in their goods and to know who makes them, and want to know the story behind the product" says Richard Demb, co-founder of Abe's Market. Other features of the site include checkout from all sellers streamlined into one single checkout process, trackable shipping via UPS, product recommendations, and web seminars given by leaders in the natural products industries. "We see tremendous consumer demand online for natural products but no compelling online marketplace to satisfy this demand across multiple product categories," says Co-Founder Jon Polin. "With the launch of Abe's Market, we hope to satisfy that demand." Abe's Market is launching with four initial product categories - personal care, kids and baby, home, and food and beverage - and will expand into new categories shortly after launch.

The Four Seasons Restaurant will host Copland Gala.

Fresno will host Channing Daughters wine dinner.

Blue Sky to serve Mediterranean cuisine.

Five Course Prix Fixe Every Saturday At Almond
Almond (1970 Montauk Highway, Bridgehampton, 631-537-8885) has announced a new five course prix fixe every Saturday night from 6 p.m. tot 19:30. for $35. The menu changes weekly. Almond is now open Thursday through Tuesday, closed on Wednesday. For more information call Almond at 631-537-8885.

Rowdy Hall to celebrate Halloween.

Muse Restaurant
Muse Restaurant (760 Montauk Highway, in the Citarella Shopping Commons, Water Mill, 631-726-2606) has a happening Fall in progress with a new fall menu and great values. Muse is offering a $24.95 three course pri fixe every night, all night, including Fridays and Saturdays - with no time restraints and no catch. The prix fixe items can be taken right off the Ala Carte Menu, plus the $25 Wine list. Additionally, for all of you who loved the Cooking Class Program, they will resume in October/November.


Scott Conant Bio

Scott Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere. With a career spanning more than 34 years and an ever-expanding brand, Conant has established himself as one of the world's leading chefs.

A graduate of the Culinary Institute of America, Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, all of which earned glowing reviews throughout his tenure.

Conant officially put his name on the map when he opened the beloved L'Impero in 2002, which garnered a three-star review from Die New York Times, the title of “Best New Restaurant” from the James Beard Foundation and praise from top publications such as Fynproewers en Kos en wyn the latter naming him "Best New Chef" in 2004.

Following the success of L'Impero, Conant opened Alto, an elegant Italian restaurant in midtown Manhattan. Always looking to raise the bar, Conant eventually moved on to bring his own vision of sophisticated, savory Italian cooking to life. In February 2017, he opened Mora Italian, a modern osteria in Phoenix, Arizona, and in April 2018, he debuted Italian steakhouse Cellaio at Resorts World Catskills in Monticello, New York.

In 2018, Conant launched his Sprezza line of cooking and pantry essentials, bringing his passion for food culture into homes and giving fans an opportunity to cook with authentic Italian flavor in their own kitchens. The Sprezza collection of nine sauces, spreads, olives and more embody the three tenets of Conant’s brand — honesty, integrity and soul.

Conant is well known for his Food Network appearances, including his long-running role as a judge on Gekap vir meer as 'n dekade. In 2020, he began hosting the dessert-themed spinoff Chopped Sweets and has also served as host of Best Baker in America seasons 2 and 3, Topgolf’s Chef Showdown, and as a recurring co-host on Klop Bobby Flay. In addition, Conant has made frequent guest appearances on Die Today Show, Rachael Ray Show en Goeie môre Amerika, onder andere. He has published three cookbooks: New Italian Cooking, Bold Italian en The Scarpetta Cookbook.

As chef Conant continues to embark on new opportunities, he looks forward to sharing his enduring philosophy: savor the pure pleasure of food, down to its last taste.


The Irrational Optimist

In 2006, Susan Ungaro, the former editor in chief of Familiekring Magazine, became president of the James Beard Foundation (JBF), a nationally renowned nonprofit foundation and culinary arts organization dedicated to celebrating, nurturing, and honoring chefs and luminaries in the culinary industry.

Since beginning her tenure, Ms. Ungaro has been instrumental in helping the foundation thrive, tripling its annual revenue from $4 million to $12 million and erasing a previous deficit of over $1 million.

Five years ago, she launched the Taste America cross-country tour. Other forward-looking initiatives she’s established include the annual JBF Food Summit, the Leadership Awards, and the JBF Chefs Boot Camp for Policy and Change, as well as structures to recognize women in the field, such as JBF’s Women in Culinary Leadership program and the Women's Entrepreneurial Leadership program.

Among other honors, Ms. Ungaro was named one of Adweek’s 30 Most Influential People in Food and one of Irish America’s Top 50 Power Women she also received the Hope Award from the National Center for Missing & Exploited Children.

She has appeared on Food Network's Beat Bobby Flay, Iron Chef America, Top Chef, the Today Show, Good Morning America, and many more. Recently, we caught up with Ms. Ungaro at the James Beard Foundation’s West Village headquarters to discuss her career and her work with the nation’s most celebrated food organization.

Tell us about your start and how you came to food and hospitality.

If you look around the room, I have little elements of my past life. For example, I have a bobblehead Ronald McDonald. That's where I got my start in the food industry—working my way through college at McDonald's. I was a communications major—radio, TV, and print journalism—and when I graduated, I got my master's from William Patterson, which was then a state college, in New Jersey.

I actually started an employee newsletter for the McDonald's franchise I worked for. I was slinging hamburgers, making shakes, frying fries, managing. By the time I left, I was a shift supervisor. I knew I didn't want to stay at McDonald's, so I sent out my resume and ended up getting a job as an editorial assistant at Familiekring magazine, a big women's magazine in New York City.

I was an editorial assistant, and eventually became a senior editor—I worked my way up. I was at Familiekring for 27 years. When I was seven months pregnant with my third child, my daughter, I became editor in chief. At the same time, I got married and bought my first house, learned how to decorate. I even learned how to cook from all of the magazine's recipes and the test kitchens. But I was in charge of the reportage—the articles department—not the food or home or beauty departments.

Still, 25 percent of our editorial was food-focused. You name a chef on television or a major cookbook writer—from Bobby Flay to Emeril Lagasse to Ina Garten to Rachael Ray—and they wanted to get their recipes featured in Familiekring, because we had over 20 million readers. When I left Familiekring, I knew I didn't want to be in publishing again—I had done that for 27 years.

I loved what I did, but during that time I'd also been on the board of trustees of a few foundations. So I knew I wanted to run a foundation, but the James Beard Foundation was not on my radar at all. I was much more involved in child health, homeless families, feeding the hungry, things like that.

But in life, and in cooking, timing is everything, as they say. So when I left, one of the Family Circle’s board of trustees, Barbara Fairchild, then the editor in chief of Bon Appétit, put me in touch with JBF’s board, and I ended up coming here in April 2006.

You've led the James Beard Foundation for 11 years. Has it been what you expected when you first arrived?

No. I don't think you really understand the job until you are in it. I came knowing JBF needed a turnaround. It was financially in a difficult position, losing money. And I didn't just want to come to the James Beard Foundation because it was known for the James Beard Awards and scholarships.

What I also loved was that James Beard was truly an everyman. He liked fried chicken and down-home cuisine just as much as he loved foie gras and haute cuisine. As an editor, you know how to create stories. We needed good PR, and that was part of the mission. I had an expression: "We're going to take it mass with class."

For example, Vogue is obviously the height of fashion, but its readership is mass. And I felt that the James Beard Foundation was the height of great food, but it needed to be more mass. More people needed to know how important a James Beard Award was, and what it meant for chefs to be artists.

Food Network had been on the air for just over a decade. Chefs were becoming the new popular celebrities, and I knew how to make sure they became even more popular and part of the culture, not just fine dining. Chefs are the great spokespeople today for food policy, and advocates for better nutrition and better school lunches—it has only grown. So we rode that wave too.

In a sense, you might say you're the manager of both a foundation and a restaurant.

That first week, somebody was coming to visit me here at the Beard House. The front reception area can get kind of messy until right before dinnertime, with boxes and things being delivered, so I wanted to make it look a little nicer. Albert, our night kitchen manager, was sitting and reading the Post.

So I went downstairs and said, "You know, Albert, I’m expecting some company. Can you clean up this room?" He looked at me and said, "I haven't clocked in yet." I had this aha moment—I was back in McDonald's, where people had to clock in. That was really the moment when I realized I was running what would now be called America's first pop-up restaurant. The Beard House is a place where the restaurant, the menu, and the chef change every day.

What does bringing the James Beard Foundation experience on the road via the Taste America tour entail?

We're celebrating chefs in the cities that we're visiting. In Boston last weekend, we were celebrating Karen Akunowicz [2015 and 2016 James Beard Award Nominee for Best Chef Northeast] and several other local chefs. Then we bring a chef from outside the city, so we have local stars, and what we call our All-Star, a national star.

So in Boston, we had Daniel Boulud. He came and they created a beautiful dinner together. It's always a big fundraising dinner with auctions, a cocktail hour, and a five-course menu. Then the next day, we went to Sur La Table stores, where we had two free cooking demos and book signings with the two chefs who participated the night before.

So Daniel Boulud showed people how to make this incredible lobster in a chilled broth called homard en gelée, and Karen Akunowicz's demo was scallops with a Thai salad—really interesting. In Chicago the week before, we had Michael Voltaggio, who has a restaurant in San Francisco, and won Top Chef. He was our visiting star. Our Local Star was Stephanie Izard, of Girl & the Goat, the first woman to win Top Chef.

How do all these activities carry out the mission of the James Beard Foundation?

We spread culinary knowledge. For example, we grant scholarships to students all across the country. Since 1991, we have awarded over $7 million in scholarships. When I came, the average annual amount of scholarships awarded was $150,000 to $200,000. Now it's more in the $700,000 range. Plus we're taking the Foundation's name on the road, featuring rising chefs, so people know that these chefs have something to do with a man who was considered the godfather of American gastronomy.

James Beard wrote over 24 cookbooks. One of the things I am proudest of is that more and more people know who he was and what he stood for, because we've made the Foundation's footprint national. Bringing the Beard House experience on the road makes us more “mass with class.” This spring, the PBS series Amerikaanse meesters did a Chefs Flight series—four chefs, four one-hour documentaries on PBS: Jacques Pépin, Alice Waters, Julia Child, and James Beard.

The documentary on James Beard was called America’s First Foodie. I'm really proud of that, because it means we're getting his name out. People know who he is. When they walk into a restaurant and they see a James Beard Award medal or certificate on the wall, they know, that means something.

Tell me about what the James Beard Awards mean and why they matter.

The James Beard Awards are the most coveted awards a chef can get in this country. Obviously, Zagat and the Forbes Travel Guide are different honorifics, but Michelin is only in four cities. It's only in New York, Chicago, D.C., and San Francisco. But the James Beard Awards are national.

Many chefs will say publicly that a James Beard Award changed their life because all of a sudden, reservations were up in their restaurants someone wanted them on TV doing cooking demos, just like James Beard used to do on the old Today show in New York City and they might even get a book contract. It's an affirmation by their colleagues.

Yes, there's an open call for entries, but ultimately you are voted on by a jury of your peers and journalists. My first awards in 2006 were at the Marriott. It was a great celebration, but publications like the New York Times had referred to it as the Oscars of the food industry, and it didn't feel like it.

So the next year, we moved it to Lincoln Center. It became a red-carpet event, a reason to dress up. It elevated the awards, the chefs, the restaurateurs, and the media. And a few years ago, we moved the awards to the Chicago Lyric Opera House. It is still the most glamorous night for the food industry in America.

Can you talk about moving the awards to Chicago?

There are 10 Regional Best Chef Awards, for 10 regions of the country. They're national awards. Even though the Beard House is in New York City and the awards had always been in New York City, it was good to move out. We also moved the nomination announcements to different cities. The day the nominees are announced is a big day around the country. That’s why we visit other cities to do the announcements. [Ed. Note: In 2017, ICE hosted the James Beard Foundation’s annual Chefs’ Night Out celebration, to give chefs, nominees, presenters, and their supporters a chance to mingle before the big awards ceremony.)

Is there a consistent trait you see in the chefs who win a James Beard Award? What makes them outstanding?

Number one, obviously, is that they're getting great reviews in whatever city they hail from. Their peers are looking to them as leaders in whatever they're doing culinarily, in their restaurant, in how they're presenting their food. There may be some trends that they are expanding on, or maybe they're just doing something that is so beautiful and different that they're being held up by their colleagues and voted on.

Which chefs stick out in your memory?

To me, every chef who comes and cooks at the Beard House. For many of them, it's their New York debut. Julia Child said this, not me: Bringing a chef to cook at the Beard House is like inviting a singer to come and perform at Carnegie Hall. It has been such a treat to meet some of our country’s iconic chefs. Jacques Pépin—it's just so special to be with him. Charlie Trotter, who sadly passed away—we had some memorable times honoring him at the James Beard Awards.

For our 30th anniversary, Marcus Samuelsson was basically the keynote, because he came and cooked at our 30th anniversary dinner at the Beard House, and it happened to be his 25th time cooking here. [The dinner will be featured in 30 Years: A Celebration of the James Beard Foundation, on ABC.] All of these chefs are special in their own ways. How do you choose your favorite children? You can't.

What might surprise people about what the Foundation does?

We are a place where anyone can come to dinner. We even have a student membership, for $25. Anyone can go online and see who is cooking at the Beard House. In general, a dinner costs $175. That includes everything: tip, wine pairings, champagne, and cocktails. And if you're a member, you're paying less—generally $135. To have an incredible dining experience—to go out to dinner in New York with five courses with wine pairings—is going to cost a whole lot more than that. And we have our “Foodies Under 40” program, called “JBF Greens,” in New York and Chicago. Membership is $75, and those events are also fantastic.

What’s something that young or aspiring chefs might not realize about this industry?

Chefs are actually kind, nurturing people, despite what the public image might try to make of them. Sure, it takes all kinds to make this world, but in general, I've always felt that chefs, whether they're men or women, are like mothers. Wat wil hulle hê? They want to feed us and nurture us.

The majority of chefs that I've met—even the ones with big, bawdy reputations—want to create the next, best generation of chefs. So you should be looking for role models who fit your ideals. When you go work in a place, if it doesn't feel right, leave and go somewhere else. In these times, that's even more important.

Tell me about how you overcame some of the major challenges you've faced as head of this foundation.

I didn't look back. I looked forward. When I took this position, my oldest son was in medical school. It was the white-jacket moving-up ceremony at Mount Sinai, and they had a pediatric cardiologist from Texas giving the keynote to these wide-eyed, ambitious, and idealistic young people who want to be doctors. This doctor's job was to do heart surgery on babies, on children. And he said the children who did the best were the ones that had parents who were irrational optimists. I'd never heard those two words put together before—irrational and optimist.

I realized that's what I'd done, because I had been at the Foundation for just a year and a half, and things were already turning around. If you are an optimist, try to keep those other voices—“It can't be done, it's never been done”—out of your head. Think that you can do anything—that really does help you succeed. It's easy to be an optimist when it's a sure thing. It's not easy to be an optimist if it's not that rational at the time.

You’re stepping down as president at the end of 2017, at the conclusion of the Foundation's 30th anniversary year. What's next for the Foundation, and for you?

Well, I'm not calling it retirement, but a “rewiring”—because honestly, I don't know. It's nice to be able to say, “I'm going to see what comes to me.” I had some time off between Familiekring and the James Beard Foundation, and at the time, all I knew was that I wanted to do something to give back. That’s what I know now as well. I can imagine myself helping other foundations that need my help, but I'm also looking forward to not working “36/7.”

And for the Foundation, we're poised for even greater things to come. We'll be giving out more scholarships. We'll be doing more in the areas of food policy and advocacy, in which we've taken a big leap. We've been working very hard to create a more diverse restaurant and food world. And our Women's Leadership Program is growing and having an impact we want it to be even better than it is right now.

Do you have some final words of wisdom for people entering this career?

I'll use something that I used even before I came to the James Beard Foundation: The ten most important two-letter words are: ‘If it is to be, it is up to me.’ Ultimately, in every aspect of our lives, we're in charge of ourselves—no matter what’s happening around us. That's a really important life lesson to take, no matter where you go. And I'll give you one other bit that my father used to say: Be like a tea bag. You get stronger the longer you're in hot water.

Ready to launch your career in the culinary arts? Learn more about ICE's career training programs.


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