af.mpmn-digital.com
Nuwe resepte

5 Bekende sjefs wat vir diskriminasie gedagvaar is

5 Bekende sjefs wat vir diskriminasie gedagvaar is


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


U sal verbaas wees dat sommige van hierdie sjefs van vooroordeel beskuldig is

Sjef Daniel Boulud is in 2007 aangekla vir diskriminasie.

Die restaurantbedryf is 'n litigiese en met goeie rede: baie werknemers is uit hul wenke gesweer en teen hulle gediskrimineer, en selfs 'n paar van die bekendste sjefs in Amerika is gedagvaar. Hier is vyf.

Cesar Ramirez
In Desember 2014 is sjef Caesar Ramirez en eienaar Moe Issa van die Chef's Table in New York met 'n Michelin-ster in Brooklyn Fare gedagvaar deur 'n groepsgeding deur 'n voormalige sous-sjef, 'n voorbereidingskok en verskeie bedieners wat verskeie bewerings van diskriminasie en loondiefstal. Hulle het nie net beweer dat 'n aansienlike deel van die wenke, oortyd en dienskoste van hulle teruggehou is nie, maar dat die sjef diskrimineer teen Asiatiese werknemers. Die restaurant sukkel nog met die regsgeding.

Anne Burrell
In 2009, sjef Anne Burrell is gedagvaar deur voormalige werknemers van haar restaurant Centro Vinoteca. Volgens die saak het Burrell na haar vroulike werknemers verwys met afbrekende name. Geen woord oor hoe die saak verloop het nie.

David Burke
In Augustus 2014, sjef David Burke is gedagvaar deur 'n voormalige werknemer van David Burke Townhouse wat beweer het dat Burke sy Moslem -oortuigings nie verdra nie. Volgens die regsgeding is die werknemer verbied om elke Vrydag die restaurant 'n paar uur te verlaat om te bid, en toe hy weggaan om te bid, is hy afgedank.

Paula Deen
Paula Deen is beroemd vir diskriminasie in 2012, toe 'n swart voormalige werknemer van oom Bubba's, 'n restaurant wat Deen en haar broer Bubba besit, beweer dat sy onderhewig was aan seksuele teistering en rasaanstootlike praatjies deur Paula. Deen het haar kontrak met Food Network sowel as die meeste van haar goedkeuringskontrakte verloor toe sy onder eed erken het dat sy rasse -beledigings gebruik het, en die regsgeding is laat vaar die volgende jaar.

Daniel Boulud
Selfs Daniel Boulud is nie vreemd om gedagvaar te word nie. In 2007 het sewe huidige en voormalige werknemers uit Latyns -Amerika en Bangladesj beweer dat wit werkers voor hulle gepromoveer word, en dat Boulud en sy bestuur rasse -beledigings gebruik. Die saak is afgehandel, met die werknemers wat agt persent verhogings gekry het en bestuurders opleiding in rassensitiwiteit gekry het.


Die Onvertelde Waarheid Van Emeril Lagasse

Emeril Lagasse is net so bekend vir sy gewaagde Cajun -kookkuns as wat hy skree "Bam!" Hy was 'n pionier van Food Network, en sy twee programme, Die essensie van Emeril en Emeril Live, het die bekendstelling en fortuin van die begin-kabelstasie gebring. Maar Lagasse was nie net 'n bekende sjef nie. Gedurende die 15 jaar wat ons gesien het hoe hy '' 'n kerf '' deur 'gah-lic' in vlamgemaakte braaipanne gooi, bou hy ook 'n ryk van 13 bekroonde restaurante en skryf hy 19 topverkoper kookboeke. Lagasse se liefdadigheidswerk het in 2013 ook nie ongesiens verbygegaan nie, en die James Beard -stigting het hom Humanitarian of the Year toegeken.

Sedert Food Network hom in 2007 die geleentheid gebied het, was Lagasse in 'n dosyn vertonings as ster of gas. Nie almal was suksesse nie, en een - Emeril's Florida - word tans ondersoek deur die Florida House of Representatives. Lagasse het deur die jare tientalle onderhoude gegee, en hy wil veral onthou word as 'n restaurateur. Daar is baie meer aan Lagasse as "bam!" Hou aan om te lees, en u sal uitvind wat u nie van Emeril Lagasse geweet het nie.


Deel Alle deelopsies vir: Die werklike probleem met Paula Deen

"Dit is 'n boek oor swart estetika sonder swart mense," skryf Lauren Michele Jackson in die inleiding tot Wit negers: toe Cornrows in Vogue was ... en ander gedagtes oor kulturele toe -eiening, 12 November, soos Jackson in nege essays illustreer, raak die verskynsel alle fasette van die Amerikaanse populêre kultuur: "The Pop Star" oorweeg hoe Christina Aguilera swart estetika aangeneem het om haar beeld te herontdek, terwyl "The Cover Girl" die verband ondersoek tussen Kim Kardashian die nabyheid van swartheid en haar toename in die algemene gewildheid.

"The Chef" ondervra kulturele toe -eiening in kos. In hierdie uittreksel uit die hoofstuk neem Jackson die Paula Deen -verhaal aan: haar opkomende resepte van 'n ongekrediteerde swart sjef, 'n regsgeding dit het gelei tot die erkenning dat Deen die N-woord gebruik het en waarom haar rassisme nie die oorsaak van haar uiteindelike ondergang was nie. - Monica Burton

Haar verhaal begin met oorkom. Paula het 'n 'heerlike kinderjare' gehad, volgens haar memoires, toe sy grootgeword het in Albany, Georgia. Teen haar jong volwassenheid het haar lewe egter erg gevoel. 'Die tragedies het begin,' skryf sy. 'En saam met hulle het ek begin sterf.' Teen drie-en-twintig verloor Deen albei haar ouers aan herhaalde gesondheidsprobleme, en sy het 'n suur huwelik (met 'n mishandelde alkoholis), twee jong kinders, haar sestienjarige jonger broer en 'n sluipende angs agtergelaat. Buite wêreld. 'Ek het baie oggende wakker geword en gewonder of dit die dag is waarop ek sou sterf,' het Paula gesê. 'En hierdie gedagtes het net twintig jaar lank aangegaan, min of meer.'

In die dekades wat meestal weens haar agorafobie in haar huis gebly het, het sy resepte van haar ouma Paul vervolmaak: skilpadsoep, gebraaide hoender en gebakte perske -geregte gekruid met kruie, vetrug, pepers en varkjowels. Te arm vir terapie en nie ondersteun deur haar geloof nie, Paula het eers na haar egskeiding in die veertigerjare na die wêreld teruggekeer en middagete vol ham- en hoenderslaai -toebroodjies en piesangpoeding aan werkers in die middestad van Savannah verkoop. Sy het 'n klein restaurant oopgemaak, daarna 'n ander, groter restaurant. Sy publiseer 'n kookboek met Random House in 1998, wat deur QVC verskyn het en verkoop sewentig duisend eksemplare op een dag. Binne vyf jaar sou sy verskyn Die Oprah Winfrey Show en bied haar eie vertoning aan, Paula's Home Cooking, op die Food Network. Binne nog vyf jaar sou sy spog met twee restaurante, 'n tydskrif, verskeie televisieprogramme, talle kookboeke, haar eie reeks kookgerei en 'n klein rol in die film van 2005 Elizabethtown.

Voorafbestelling Wit negers nou by Amazon of Powell's.

Paula het die gesig van die Suidelike kombuis geword, alhoewel die beter kwalifikasie vir haar geregte meer soos 'trooskos' is. Gebakte macaroni en kaas, romerige kapokaartappels, kaasgrote, gebraaide hoender, mayo-forward slawies, perske skoenlapper à la mode, grondboontjiebotterballetjies, 'n burger tussen twee donuts-haar resepte roep nie 'n besonder lewendige gevoel van enige streek op nie wat homself suidelik noem. Hulle roep wel 'n kader emosies op wat nie-Suid-Afrikaners graag in die suide vasmaak: warmte, eenvoud, nostalgie en weer troos. Dit is die soort kos wat 'n middagslapie voorafgegaan word, wat fiksheidsliefhebbers soos die plaag vermy of dalk vir die noodlottige "bedrogdag" hou. Botter, baie daarvan, mayonnaise by die bad, vetgemaakte groente, cheddar wat oral drup, liberale sout en peper, maar speserye aan die yl kant. Paula se kritici noem haar 'n 'gemakskok', 'n etiket wat met die Food Network -talent Rachael Ray gedeel word, wat kokke aandui wat meer persoonlikheid as sjef is. As dit waar is, is gemak, net soos troos, steeds 'n deug vir die suidelike nie -hoof. Deur die snye kaaskoekies in sjokolade te bedek, in wonton-omhulsels te rol, diep gebraai en met poedersuiker bedek, laat Paula kykers toe om te begin met iets uit die afdeling vir bevrore kos of "U kan u eie maak," sê sy onmiddellik sonder verdere instruksies oor hoe dit gedoen kan word. Haar 'Symphony Brownies' begin met voorafverpakte brownie -mengsel, die 'spesiale' draai is 'n laag Hershey se sjokoladestafies in die beslag. Geen haastige ouer of 'n gebroke universiteitstudent of 'n eerste ete-gasheer sal 'n vermoeiende lys bestanddele teëkom as hulle na een van Paula se resepte kyk nie. Paula se resep vir gebakte hoender benodig slegs drie geurmiddels: sout, swartpeper en knoffelpoeier.

Dan is daar die vrou self. Sy kom direk uit 'n Disney -prentjie - en nie Lied van die Suide, maar iets meer Renaissance -era, toe stereotipes nog steeds pret was en rassisme baie minder duidelik was, selfs al het u agterkop geweet dit is daar. Sy is die ouma wat in die stad Yankees probeer vergeet en geweldig skuldig voel, waarvoor hulle 'n gepaste surrogaat moet vind. Sy is nie perfek of gepoleer nie, sy lek haar duim en bedek onvolmaakthede met fudge en suiker. Sy sal snak as sy 'n taai spoor van gesmelte kaas sien en 'n burger met 'n gebraaide eier bo -op behandel soos 'n avontuur van Travel Channel - en sy hou van die burger medium goed. Sy is sterk soos mense sê dat hulle van hul kokke hou (selfs as vroulike sjefs-beroemdhede of andersins-selde aan die grootte-gebaseerde ondersoek ontkom). Sy is veilig in die manier waarop Amerika vroue van haar ouderdom en grootte ontleed, en tog word sy vir ewig meisiekindig. Kortom, sy is die wit Mammy, wat Amerika een gebakte lekkerny op 'n slag volmaak.

In Maart 2012 het Lisa Jackson, die voormalige wit bestuurder van Uncle Bubba's Seafood & amp Oyster House, in Savannah, Georgia, 'n regsgeding teen die eienaars, Deen en haar broer (Bubba Deen) aanhangig gemaak op grond van rassisme en seksuele teistering. Jackson beweer dat swart werknemers 'n hoër standaard van prestasie het en dat hulle badkamers en ingange moet gebruik wat apart van wit werknemers is. Sy het ook beweer dat Bubba dikwels rassistiese opmerkings en seksuele opmerkings gemaak het en haar gedwing het om saam met hom na pornografie te kyk, behalwe dat hy ander werknemers in die hande het. Paula word daarvan beskuldig dat sy haar broer se gedrag moontlik gemaak het. Erger nog, die pak beskryf Paula se betrokkenheid by die troue van Bubba in 2007 as 'n begeerte om 'n ou suid-fantasie volledig te herskep, met neger-tapdansers en al. In Mei 2013 het Paula 'n video -opname gemaak en in Junie 2013, Nasionale ondersoeker beweer dit het die beeldmateriaal. Binne vier en twintig uur verskyn die afskrif van die deposito aanlyn. Paula het die aantygings van diskriminasie teen haar en haar broer ontken, maar wat sy wel onthul het, was amper net so erg. Sy het erken dat sy haar hoop uitgespreek het dat haar broer 'n egte suidelike plantasie -troue sou beleef wat herinner aan 'n antebellum- of postbellum -era wanneer swart mense op wit mense wag. Sy het erken dat sy in 'n huishouding gewoon het waar grappe wat die N-woord insluit, "voortdurend" aan haar vertel word. Toe sy gevra is of sy ooit die N-woord self gebruik het, antwoord Paula: "Ja, natuurlik."

Dit was die N-woord wat regoor die wêreld gehoor is- weer - en sy het dit nie eers op kamera gesê nie. Laasgenoemde detail bied net die kronkelkamer wat nodig is om Paula die onderwerp van debat te maak. Die saak is in Augustus 2013 sonder toekenning van die hand gewys, maar Food Network, Walmart, Target, Sears, Kmart, Home Depot, Walgreens en verskeie ander ondernemings het reeds meer as 'n maand vroeër die band met Paula verbreek. Ander voormalige werknemers kom na vore met bewerings teen Paula en Bubba - waaronder een wat gesê het dat hulle herhaaldelik 'my klein aap' genoem word - maar die verlies van Paula se brood en botter was al wat nodig was om haar te martel. Terwyl die land 'n droë oog opgelei het in die verhoor en vryspraak van die man wat 'n jong swart tiener koelbloedig vermoor het, het sy ander oog gehuil vir Paula, wat nie net een nie, maar twee video's gepubliseer het waarin hulle "vir almal om verskoning vra". Vir die verkeerde ding wat ek gedoen het. ” CNN het 'n ander inwoner van Georgia, Jimmy Carter, gevra om te weeg, wat voel dat die hamer te hard neergeslaan is. Die verkope van Paula se mees onlangse kookboek het die hoogte ingeskiet en van die 1 500's na die eerste plek in Amazon -verkope gestyg.

Paula het nie saggies in daardie goeie nag ingegaan nie, en vir die onkundiges oor die skandaal kan dit lyk asof sy haar beste jare ooit beleef het. Sy het ten minste $ 75 miljoen vir haar maatskappy Paula Deen Ventures by 'n private beleggingsonderneming ingesamel. Sy het die regte op haar Food Network -programme gekoop en dit begin stroom op die Paula Deen Network, haar eie intekeningsstroomplatform. Sy verskyn op Matt Lauer's Vandag wys saam met haar seuns Jamie en Bobby haar nuwe onderneming - en besin ook oor die uitval van die afsetting. Sy verskyn op Steve Harvey, weer met Jamie en Bobby agterna, om dieselfde te doen. Sy het by ABC's aangesluit Dans met die sterre en bereik die sesde week, toe sy uitgeskakel is vir 'n droë ontspanning van Madonna se betowerende "Vogue" optrede tydens die MTV Video Music Awards in 1990. Sy het 'n kookwinkel oopgemaak. Sy het op 'n twintig-stad Paula Deen Live gegaan! toer. Sy het haar eie uitgedrukte kookboeke heruitgegee. Sy het nuwe restaurante geopen onder die Paula Deen's Family Kitchen-franchise, en beloof '' 'n gesinsstyl-ervaring wat gebore is uit die klassieke resepte van die Queen of Southern Cuisine self '. Sy het 'n klerereeks met 'n kreatiewe naam bekendgestel - Paula Deen's Closet. Jamie en Bobby het hul eie Food Network -program laat bel Southern Fried Road Trip.

Dit is ongelooflik wat Amerika ruimte vind om te vergewe en waarvoor dit nie ruimte het nie. N-word-gate was nie Paula se eerste twis nie. In 2012 besoek sy die Vandag show om aan te kondig dat sy met tipe 2-diabetes gediagnoseer is en drie jaar lank bewustelik daarmee saamleef. Sy kondig ook in byna dieselfde asem haar vennootskap aan met Nova Nordisk, 'n Deense farmaseutiese onderneming wat die diabetesmiddel Victoza verkoop. Die kaalgesig-opgedubbelde aankondiging bevestig dat alles wat haar adelaars-kritici weet, waar is. Maande voor haar aankondiging, het wyle Anthony Bourdain gesê, in 'n onderhoud met televisie gids, “Die ergste, gevaarlikste persoon vir Amerika is duidelik Paula Deen. Sy verlustig haar in onheilige verbintenisse met bose korporasies en sy is trots op die feit dat haar kos vir jou sleg is. ”* Hy het bygevoeg:“ Boonop is haar kos lelik. ” Op soek na 'n opvolgaanhaling nadat gerugte oor Paula se dreigende diabetesnuus aan die lig gekom het, het Bourdain sy eie vraag: 'Hoe lank weet sy al?'

Mense voel gebukkend. Dit lyk asof daar iets ernstigs verkeerd was met die gebruik van 'n platform om botteragtige, soet, mayo-belaaide maaltye te druk terwyl 'n toestand met 'n oorsaaklike verband in die populêre kultuur, indien nie heeltemal in medisyne nie, op die bestanddele behandel word. Dit het nie die meeste sin gemaak nie-gebraaide gebakte mac en kaas met spek ontwikkel nie 'n komplekse voedingsprofiel as die persoon dit kook nie doen nie diabetes het. Maar mense het gedink Paula was onverantwoordelik en wou nou voordeel trek uit die teenmiddel vir haar 'slegte' gedrag. Sy het uiteindelik 'n nuwe uitgegee New York Times beste verkoper, Paula Deen sny die vet. Bobby Deen het sy eie spin-off-handelsmerk gekry, en debuteer sy show dieselfde jaar Nie my ma se maaltye nie, herskep 'klassieke' Paula -resepte met minder vet en kalorieë. Die mal was te deursigtig.

Amerikaners voel meer beledig en het meer wreedheid teruggekeer toe hulle besluit het dat die vrou uit haar eie toestand siek geword het as toe hulle ontdek dat sy waarskynlik rassisties is. Om ons vet te maak was onvergeeflik, maar die N-woord was 'n grys gebied. Ek glo mevrou Deen kon tot by die kamera gestap het en die voël met 'n hartlike "Fok jou, neger!" en word steeds vergewe deur die blanke Amerika en Steve Harvey. Haar maklike reis terug in ons goeie genade sê soveel.

Die probleem met Paula het eintlik min te doen met die vraag of sy rassisties is of nie. Dit gaan nie soseer oor die nadraai nie, maar oor hoe 'n vrou soos Paula in die eerste plek Paula moes word. Waarom kon Paula Deen, wie se samehangende suidelike isme neerkom op 'n aksent, bruin en 'n ontbinde kombuis, toegelaat word? die enkele woord oor suidelike kookkuns vir meer as 'n dekade? Daar is absoluut landsmense- wat die Noord- en Suidwes-, Middeweste- en Oos- en Weskus insluit- soos Paula wat saam met Fritos en Bisquick kook en met verpakte krammetjies klaarkom om 'n dollar in 'n onvergewensgesinde ekonomie te probeer rek. Maar dit is nie die rede waarom mense van Paula gehou het nie. Deen het 'n ryk bymekaargemaak omdat sy die weergawe van die suidelike kultuur verteenwoordig, waarmee die Amerikaanse moraliteit saamleef. Die resepte wat nie aan haar aangebore suidelike instinkte toegeskryf word nie, is vaagweg deur 'n familielid uit die suidelike deel oorgedra, wat 'n redelike navraag netjies in die steek laat wanneer 'n swart persoon die erfenis in ag neem-en in die suide is 'n kwessie van wanneer, nie as nie.

In die geval van Paula hoef ons nie lank te soek nie. Dora Charles, 'n swart sjef uit Savannah wat afstam van die deelnemers van Lowcountry, was die onbesonge ruggraat van Paula se ondernemings. Sy het Paula en Bubba's Lady & amp Sons saam met die paar oopgemaak, hoewel nie as mede-eienaar nie, maar deur resepte te ontwikkel en kokke op te lei teen 'n loon van minder as tien dollar per uur, het sy aan die New York Times in 2013. Dit het nie verander toe Paula op televisie kom nie. 'Dit is net tyd dat almal weet dat Paula Deen my nie behandel soos hulle dink dat sy my behandel nie,' het sy gesê. maar deel van haar daaglikse toespraak. Voordat dinge aan die gang was, het Paula vir Charles 'n belofte gemaak: "Hou by my, Dora, en ek belowe jou eendag as ek ryk word, sal jy ryk word." Maar toe die rykdom kom, deel Paula nie. Eers in 2015 sou Charles die geleentheid kry om haar eie boek by 'n groot uitgewer te publiseer na dekades van in die skadu van Paula.

Paula, steeds ryk, beweeg nou meestal op die agtergrond en laat groot verspreiders, sindikasie en tantième die werk doen. Sedert die hoogtepunt van haar sigbaarheid, het 'n ambagsrevolusie die publiek se verhouding verander na die dinge wat mense in hul mond sit, of ten minste hul idees oor hul verhouding met die dinge wat hulle in hul mond sit. Mense wil nou bier met klein hoeveelhede en ou graanbrood, handgemaakte roomys en outydse slagters en mayonnaise gemaak van nie-GMO-olies en eiers wat deur vrylopende hoenders gelê word. Diegene wat dit kan bekostig om die verwerkte en massaprodusente weg te waai, het dit gedoen op soek na iets outentiek. Dit sluit 'n groter belangstelling in egte Suidelike kookkuns in die mees uiteenlopende sin in: streeksbraai, kook in die platteland, maanskyn van die agterplaas, varswatervisbraai. Maar as Amerika iets uit sy liefdesverhouding met Paula geleer het, moet die wysheid nog gesien word. Die wie's wie 'n lys van erfeniskook is grotendeels wit. Selfs die herlewing van die braaivleis, moontlik die swartste kooktegniek binne die Amerikaanse grense, wat gepas en geprys is om by ambagsbeheptheid te pas, word gelei deur meestal wit pitmeesters. Zagat se "12 pitmeesters wat u in die Verenigde State moet weet" noem slegs twee swart pitmeesters, Ed Mitchell en Rodney Scott. Mitchell en Scott, elkeen buitengewoon, is gewoonlik die enigste swart mense op sulke lyste. ('N Versameling van Fox News uit 2015 van "Amerika se invloedrykste braai -pitmeesters en persoonlikhede" het daarin geslaag om swart mense heeltemal te vermy.)

In plaas daarvan om met die verlede (en die hede) van die suidelike kos af te reken, maak blanke Amerikaners rompslomp oor die klein, geldelike restauranteurs wat hulself as argivarisse kan merk, maar dit is 'n ander vorm van fetisjisme, 'n ander manier vir liberale wit Amerikaners om die suide te hê wat hulle wil hê (aangenaam, ryk, groot, smaakvol) sonder die swart en bruin mense wat hulle herinner aan hoe die Suide die Suide geword het.

Uittreksel uitWit negers: toe Cornrows in Vogue was ... en ander gedagtes oor kulturele toe -eiening deur Lauren Michele Jackson (Beacon Press, 2019). Herdruk met toestemming van Beacon Press.
Natalie Nelson is 'n illustreerder en collage -kunstenaar in Atlanta.


Paula Deen hou nie van die haak vir haar kos of gedrag nie

Dit is waar dat 'n federale regter Dinsdag die eise vir rassediskriminasie teen Paula Deen uit die weg geruim het in 'n regsgeding wat deur 'n voormalige restaurantwerknemer aanhangig gemaak is.

Beteken dit dat Deen as 'n rassis onregverdig beledig is en dat sy sal voortkom uit die harde oordeelsmis wat haar omring het, haar plek in die son inneem as die TV-koningin van botter en 'n gesogte ondersteuner van baie produkte wat verband hou met kookkuns? ?

Die regter van die Amerikaanse distrikshof, William T. Moore, het immers nie uitspraak gelewer oor die bewerings deur die voormalige werknemer, Lisa Jackson, dat Deen en haar broer, sakeman, Earl "Bubba" Hiers, 'n nagmerrie van 'n omgewing in hul Savannah geskep of goedgekeur het nie. , Ga., Restaurant. Hy het nie standpunt ingeneem oor die vraag of, soos Jackson beweer het, swart werknemers aan 'n vernederende behandeling en rassistiese beledigings onderwerp is nie.

In plaas daarvan het hy beslis dat Jackson, 'n voormalige hoofbestuurder van oom Bubba's Seafood and Oyster House, nie die wettige reg het om sulke eise ingevolge titel VII van die Burgerregtewet in te dien nie. Aangesien Jackson wit is, het die regter geskryf, is sy "op sy beste ... 'n toevallige slagoffer van die beweerde rassediskriminasie."

In haar pak het Jackson, wat in 2005 vir die afgelope vyf jaar vir Deen en Hiers gewerk het, gesê dat sy 'elke dag wat sy aan die werk gekom het' blootgestel is aan rassediskriminerende gedrag en dat sy 'daaraan gely het' omdat sy die rassediskriminerende vernedering van haar Afro -Amerikaanse personeel. ”

Moore het gesê dat die reg om 'harmonieuse werksverhoudings' te hê met haar Afro -Amerikaanse ondergeskiktes en haar 'reg om vry te werk van rasse -teistering' nie die doel is van die deel van die Wet op Burgerregte wat sy probeer beroep het nie. Volgens hom is die wet nie bedoel om rassediskriminasie 'wat op derde partye gerig is' te help regstel nie.

(Daar is uitsonderings, het die regter opgemerk, as daar werklike diskriminasie teen 'n blanke werknemer is, soos in 'n saak van 1986 waar 'n blanke werknemer 'n werkgewer vir rassediskriminasie kon dagvaar nadat die werkgewer geweier het om die man aan te stel omdat hy in 'n interrassige huwelik.)

Maar Jackson, sê die regter, was eenvoudig nie geregtig om te beweer dat sy 'n slagoffer van rassediskriminasie was nie.

'Selfs die tersydestelling van die absurde resultate wat uit die toestemming van so 'n eis kan kom', skryf hy in 'n mening wat Maandag ingedien is, 'om titel VII op hierdie manier te gebruik, sal dien om federale howe as menslike hulpbronafdelings op te neem wat verantwoordelik is vir die oplegging en monitering 'n federale standaard vir harmonie in die werkplek. Heel eenvoudig is harmonie op die werkplek nie 'n belang wat deur titel VII beskerm wil word nie. ”

In 'n verklaring het Deana se publisist Elana Weiss gesê: "Soos mevrou Deen al voorheen gesê het, is sy vol vertroue dat diegene wat werklik weet hoe sy haar lewe leef, weet dat sy glo in gelyke geleenthede, vriendelikheid en regverdigheid vir almal."

Die aansienlike skade aan Deen se reputasie sal egter nie gou ongedaan gemaak word nie. In haar verklaring vir die Jackson-saak het sy gepraat oor die gebruik van die n-woord en gesê dat sy nie seker is of grappe wat dit bevat, seermaak nie.

'Dit is nogal moeilik,' het sy gesê. 'Die meeste grappies handel oor Joodse mense, rooikoppe, swart mense. Die meeste grappies teiken - ek weet nie. Ek het nie die grappies gemaak nie, ek weet net nie.

'Hulle is egter gewoonlik gerig op 'n groep. Gays of straight, swart, rooi, jy weet ... ek weet net nie wat om te sê nie. Ek kan nie self bepaal wat 'n ander persoon aanstoot gee nie. "

Nadat ek dit gelees het, was dit nie so moeilik om te dink dat die dinge wat Jackson in haar regsgeding beweer het, nie heeltemal buite karakter was nie.

Sy het gesê Deen fantaseer hardop om swart kelners as slawe aan te trek vir haar broer se huweliksontvangs in 2007.

Sy beweer dat oom Bubba se swart werknemers nie die voorste ingang mag gebruik nie en ook nie die kliëntetoilet mag gebruik nie, 'n beperking wat nie van toepassing is op wit werknemers nie.

Sy het beweer dat Deen se broer, Hiers, gereeld die n-woord en ander rasse-neerhalende woorde gebruik het, en het eenkeer vir sy Afro-Amerikaanse bestuurder/sekuriteitswag gesê: 'Wens u nie dat u al die swart kan vryf en soos ek kan wees nie? ”

Deen en haar broer het gesê die bewerings is “skelm en vals”.

Tog het die Food Network besluit om nie haar kontrak te hernu nie. Borge soos Sears, J.C. Penney en Walmart het haar in groot hoeveelhede verlaat, uit vrees dat so 'n vereniging hul handelsmerke sou aantas.

Deen se selfbejammerende uitsprake in die nadraai-om mense tydens 'n "Today Show" -verskyning aan te moedig om haar dood te maak deur klippe te gooi as sy lieg dat sy nie 'n rassis is nie-het 'n slegte situasie net baie, baie erger gemaak.

En haar regsprobleme is nog nie verby nie.

Die regter het nie die seksuele teistering -gedeelte van Jackson se regsgeding weggegooi nie, wat hoofsaaklik fokus op bewerings teen Deen se broer, wat daarvan beskuldig word dat hy Jackson vir vyf jaar byna daagliks geteister het en die onderneming soos 'n 'seunsklub' bedryf het.

Jackson het gesê Hiers kyk gereeld na pornografie by die werk en het probeer om haar saam met hom te laat kyk. Sy het gesê dat hy haar die besonderhede van sy besoeke aan strookklubs vertel het en haar gevra het om vir hom foto's van haarself te bring toe sy jonger was. Sy het gesê dat hy misogynistiese seksuele grappe vertel het, kommentaar gelewer het oor die feit dat kelnerinne oorgewig was en dat hulle dit deur Hooter se meisies sou vervang.

Natuurlik sal die howe besluit wat onwettige teistering behels en wat 'n eenvoudige boosheid is.

Maar Paula Deen se dae as 'n kulinêre beroemdheid is net so goed soos haar resepte wat verstop word deur bloedvate.


Paula Deen -skikking: Het geld hande geruil?

Glenn Beck is een van diegene wat die beroemde sjef Paula Deen verdedig het, en beskryf haar gebruik van die N-woord in die verlede as '' 'n skending van politieke korrektheid, niks meer nie 'en suggereer dat sy die slagoffer van' McCarthyism 'was.

(Evan Agostini / Associated Press)

Paula Deen se regsprobleme het Vrydag verdwyn. Dit is egter onduidelik of die miljoenêr -beroemde sjef betaal het om dit alles te laat verdwyn.

Lawrence Rosenthal, professor aan die Chapman -universiteit, het gesê dat die prokureurs in die saak 'n algemene en nietemin slim taktiek gebruik het toe hulle Vrydag ooreengekom het om die saak "sonder enige toekenning van koste of vergoeding aan enige party" te laat vaar, volgens 'n hofstuk.

Die taal dui daarop dat geen geld hande uitgeruil het nie. 'N Nader kyk kan egter anders suggereer, met die sleutelwoord "sonder enige toekennings" - wat beteken dat geen hof toesig hoef te word of skade aan enige kant toe te ken nie.

Rosenthal het dit in terme van die leek ingedeel en gesê dat as 'n regter toesig hou oor 'n ooreenkoms, daar papierwerk is wat die terme dokumenteer. Maar in hierdie geval is die ooreenkoms tussen die twee partye bereik. As gevolg hiervan beteken die struktuur van die ooreenkoms dat "niemand [buite die betrokke partye] enige reg op toegang daartoe het nie."

Rosenthal het bygevoeg: 'As u absoluut seker wil wees dat niemand dit ooit kan sien nie, doen u dit op hierdie manier. Dus, vir alles wat ons weet, [Deen] kon 'n miljoen dollar betaal het. Of niks. ”

Rosenthal het gesê dat die verklaring wat Jackson uitgereik het, ook verrassend was, waarin Deen geprys is en Deen oënskynlik probeer vryspreek van die aanklagte teen haar. Jackson se verklaring het gedeeltelik gesê dat Deen ''n vrou van medelye en vriendelikheid is en nooit diskriminasie of rassisme teenoor iemand sal duld nie'.

Rosenthal noem dit 'n vreemde verklaring. 'Dit is onmoontlik om te weet of die verklaring opreg was of dat dit deur die skikkingsooreenkoms gekoop is. Maar dit is duidelik, dit is 'n baie ongewone stelling om te sien. "

Die regsgeding is aanhangig gemaak deur Lisa Jackson, 'n wit vrou en voormalige werknemer by Uncle Bubba's Seafood and Oyster House in Savannah, 'n restaurant wat Deen en haar broer besit, en deur haar broer bestuur word. Jackson beweer rassediskriminasie en seksuele teistering in die regsgeding, en sê dat rasse -beledigings en seksuele insinuasie algemeen voorkom in die werkplek.

Die regter in die saak het Jackson onlangs 'n terugslag gegee en gesê dat sy nie 'n slagoffer van rassediskriminasie was nie, maar het toegelaat dat die seksuele teistering van die eis voortgaan.

Die aantygings teen Deen ontrafel haar voedselimperium van miljoene dollars en het veroorsaak dat verskeie ondernemings-waaronder die kleinhandelreus Wal-Mart en Food Network-die bande gesny het. Die saak het die regterlike verrigtinge daartoe gelei dat Deen dekades vroeër erken het dat hy die N-woord gebruik het. Alhoewel Deen dit probeer verduidelik het deur te sê dat sy dit in 'n oomblik van vrees en frustrasie gebruik het, en dat sy dit nooit in die jare daarna uitgespreek het nie, is die skade aangerig.

Dit dra by tot die regsgedinge in die saak: Deen se prokureurs het sanksies teen Jackson se prokureur gevra en aangevoer dat hy die media gebruik het om die oorhand in die saak te kry. Dit was genoeg dat 'n regter die prokureur uit die saak kon verwyder het, of skade aan Deen kon toeken. Dit het die potensiaal gehad om die magsbalans van die eiser weg te skuif, het Rosenthal gesê.

As deel van die hofstukke wat vandag in die saak ingedien is, gaan Deen se span nie meer hierdie sanksies na nie.


Skemering van die keiserlike sjef

Die idee van die enigste genie in die kombuis het dekades lank kulinêre kreatiwiteit bevorder - en restaurante word bederf deur misbruik en onregverdigheid. Dit is moontlik die tyd vir verandering.

Stel jou voor 'n wonderlike restaurant, die sjef wat met dagbreek opstaan, met die hand gemaalde meel op 'n slaghuis. Die sjef onder 'n kollig, tuitende grasuie bloei in die chaos van die pas, of waai die houtvuur onder 'n ry blink, gekapte voëls.

Die sjef is skerp in fokus, maar alles anders - almal anders - is 'n onbeduidende vervaag.

Ek hoef nie die sjef vir jou te beskryf nie. Hy is waarskynlik 'n man. 'N Genie, beslis. Gestel hierdie genie is onbestendig, noukeurig, ondeurdringbaar, sjarmant, gereed vir kamera's. Hy bestuur nie net die personeel agter 'n wonderlike restaurant nie. Hy is die puik restaurant.

Die sjef word dekades lank as die ster in die middel van die kombuis gegooi. Net soos die outeurteorie in film die regisseur as die outeur van die kreatiewe visie van 'n film beskou, word die sjef as heeltemal verantwoordelik vir die sukses van die restaurant beskou. Almal anders - lynkokke, bedieners, skottelgoedwassers, selfs diners - is 'n agtergrond om die visie te ondersteun.

Hierdie denkwyse het die bedryf se kultuur op elke vlak ingelig. Maar die mag van die sjef-outeur as 'n idee is besig om te verdwyn, en namate restaurantwerkers organiseer en praat oor beledigende werkplekke, giftige base en ongelykhede in salarisse en voordele, is dit duidelik dat die restaurantbedryf moet verander.

Die hoogte van die sjef na voor en middel is relatief nuut. Tot sowat 40 jaar gelede is sjefs as ongeglamd beskou, trolle van die stoof, weggesteek agter die kombuis se swaaideure.

Met enkele uitsonderings is daar nie aan hulle gedink as kunstenaars of visioenêre persone nie. Hulle kon oor die algemeen nie na tydskrifvoorblaaie streef nie, of toegewyde, kultusagtige, internasionale opvolgings bymekaarmaak. They did not get book deals, or discuss their inspirations in interviews, or star in documentaries, or hire publicists to make horrific scandals disappear.

In his 2018 book, “Chefs, Drugs and Rock & Roll,” Andrew Friedman documents the mythologizing of chefs, and their rise from obscurity. He writes that before the 1970s and ’80s, chefs were “anonymous workhorses,” in many cases not only unknown, but thought of as interchangeable.

The 1970s kicked off a shift, changing the way chefs were perceived in the United States. As Wolfgang Puck built a reputation for innovation in the kitchen at Ma Maison, and went on to open Spago, he helped usher in an era of American dining when chefs became names — big names — known to the public outside the restaurant business.

As chefs inched toward auteurship, they were finally recognized for grueling, previously undervalued labor. They were also given more room to reimagine dishes and menus, to tinker with how restaurants worked, and who they were for. They made restaurants infinitely more exciting places to dine, and to work.

By the time I started cooking in restaurant kitchens, in the mid-2000s, willingly vanishing into the militaristic brigade system, the chef’s status as an auteur was beyond question, and the deeply embarrassing phrase “food is the new rock” was tossed around with almost no sense of irony.

One chef I worked for shared photocopied pages of Ferran and Albert Adrià’s cookbooks, in Spanish, so the staff could study the ratios and techniques used in the famous kitchen of El Bulli. It was thrilling, and many of us experimented with blowing isomalt sugar sculptures or setting hot jellies.

That iconic photo of Marco Pierre White looking young and angry and sleepless and beautiful in his chef whites was a talisman for several cooks I knew.

It appeared in his influential 1990 book, “White Heat,” which showed what was possible when an ambitious, brilliant young chef achieved total power: Mr. White wrote about his habit of putting cooks inside trash cans to punish them, among other forms of intimidation.

“Kitchen Confidential,” by Anthony Bourdain, was also canon. Throughout his career, Mr. Bourdain called for attention and respect for immigrants, undocumented workers and the many underpaid, overlooked roles essential to a restaurant.

But he was also a celebrity, and he upheld a romantic ideal of cheffing as the kind of brutal, impossibly demanding, but ultimately meaningful work that exalted misfits, drawing them together with a sense of purpose — at least, for the duration of dinner service.

This complicated, shared understanding of restaurant kitchens was often used to justify the work and the hours, and the unreasonable expectations in service of excellence and glory. It also explained away the gross, systemic deficiencies of the business, and normalized abusive work cultures.

In his 2019 memoir, “JGV: My Life in 12 Recipes,” the chef Jean Georges Vongerichten writes about the culture he fostered in the late 1980s at Restaurant Lafayette, which received a three-star review from Bryan Miller in The New York Times.

The restaurant’s longtime dishwasher, referred to as “Sam” in the book, had been working at the hotel for 20 years, and took a 45-minute break while a critic was in the house. Mr. Vongerichten, who took the dishwasher’s place at the sink during that time, was furious. As his sous-chef held the walk-in door shut, trapping Sam inside, Mr. Vongerichten pummeled him.

What to Cook This Weekend

Sam Sifton has menu suggestions for the weekend. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • In this slow-cooker recipe for shrimp in purgatory, the spicy red pepper and tomato sauce develops its deep flavors over hours.
    • Deploy some store-bought green chutney in this quick, saucy green masala chicken. could be good for dinner, and some blueberry muffins for breakfast.
    • For dessert, watermelon granita? Or a poundcake with macerated strawberries and whipped cream?
    • And for Memorial Day itself? You know we have many, many recipes for that.

    “I’m not proud of it,” Mr. Vongerichten writes. After the dishwasher went to security to report the abuse, the kitchen closed ranks. “Everyone in the kitchen knew what happened,” he adds. “But nobody said a word.”

    Mr. Vongerichten went on to find international renown and open 38 restaurants all over the world. As of last fall, the Jean-Georges restaurant group managed 5,000 employees its 2018 sales totaled $350 million.

    As chefs built big restaurant businesses, often referred to as empires, they became powerful brands, capable of obscuring abuse, assault and discrimination. And if they continued to make money for their investors, they often maintained their power — as in the case of Mario Batali.

    Mr. Batali became one of the country’s most high-profile chefs and restaurateurs, opening popular restaurants, hosting shows on ABC and the Food Network, publishing a series of popular cookbooks, and playing a central role in Bill Buford’s vivid book “Heat,” published in 2007.

    But in 2017, several women spoke up about Mr. Batali’s pattern of sexual harassment and assault. It wasn’t until 2019 that he divested from the Bastianich & Batali Hospitality Group, and stopped profiting from the restaurants he’d established. In the same way, the chef April Bloomfield severed her partnership with the restaurateur Ken Friedman in 2018, after he was accused of sexual harassment, and she conceded in an interview that she hadn’t done enough to end the abuse.

    The writer Meghan McCarron recently described the lasting power of auteur theory — a way of thinking about restaurants that has come at a cost both hard to measure and impossible to ignore.

    “In the food world’s under-examined version of this theory, singular visionaries are still seen as the sole architects of a restaurant’s greatness,” Ms. McCarron wrote.

    The idea of a chef-auteur is tenacious, and sly — it limits the narrative, and it sustains itself. Look at the homogeneity among major industry best-of lists from organizations like the James Beard Foundation, Michelin and the World’s 50 Best Restaurants.

    White male chefs who already fit neatly into the stereotype of the auteur are overrepresented, praised for a highly specific approach to fine dining, then rewarded with more investment and opportunities to replicate that same approach.

    So many alternative kinds of food businesses are never considered for awards or investments. They don’t fit into the chef-auteur framework, and in some cases have no desire to do so — community farms with food stalls, roving trucks, collaborative projects, temporary projects, or family restaurants where three different cooks take turns in the kitchen, depending on their child care schedules.

    But for so many, it’s already too late. They’ve been excluded from the narrative, over and over again, to serve the idea of the auteur. They’ve been subject to abuse. They’ve been paid unfairly. Many have dropped out of the business altogether.

    The pandemic has exposed the fragility and inequity of the restaurant industry, disproportionately affecting Black people, people of color, restaurant workers and those who keep the food chain running in the nation’s factories and farms. Bolstered by the power of the #MeToo and Black Lives Matter movements, workers are speaking up. The model for the industry, as it exists now, has to change.

    In a recent newsletter, Alicia Kennedy, a writer based in Puerto Rico, declared that the chef, as an ego, had become irrelevant. “What’s next?” sy het gevra. And as reports of moldy food and allegations of poor conditions for cooks at Sqirl surfaced this summer, the Los Angeles writer Tien Nguyen asked another urgent question: What would food journalism look like if it centered on rank-and-file workers instead of chefs?

    It’s hard but necessary to imagine these answers. And as workers unionize at places like Tartine in San Francisco and Voodoo Doughnut in Portland, Ore., they’re claiming power, demanding better conditions and pushing toward newer, fairer models.

    Other workers are pointing to the gap between how restaurants are perceived and how they’re run, as in Chicago, where more than 20 employees of Fat Rice challenged their employer’s social-media claim that it supported racial justice.

    Menus are collaborative, to some degree or another. Chefs lead that work, perhaps assigning tests, approving new dishes, or tasting them, editing them, and in most cases making the final decisions that shape the way the food comes to the table. But in some cases dozens of other cooks could be involved in the process.

    Restaurants are the work of teams, kitchens full of cooks and dishwashers coordinating with dining rooms full of servers, runners and bartenders. Each role, each day, plays a part in a restaurant’s success.

    One of my last fancy dinners before the pandemic shut down dining rooms in Los Angeles was at Somni, a small horseshoe bar inside the SLS Beverly Hills hotel owned by José Andrés. The chef, Aitor Zabala, printed out a menu that credited everyone working dinner service.

    The porters on duty that night were Josue Rodriguez and Mario Alarcon. The detailed chocolate work was by Ivonne Cerdas and Lindsey Newman. About a dozen more cooks had worked on the exuberant, fast-flowing 27-course meal, and each one was listed, like the cast and crew on a playbill.

    When I asked him in an email about the design, Mr. Zabala replied that he wanted the whole team to feel connected to the restaurant, and responsible for its experience. He explained that it’s part of why meals at Somni include a service charge, and why all employees both contribute to service and share in those earnings.

    A menu is just a menu, but I found this one a tiny, eloquent gesture, urging diners to consider the restaurant as a whole — a collective — with so many people at work beyond the chef.


    Celebrity Chef Challenge

    Fusion cuisine is a cooking style that combines elements of two or more different culinary cuisines and cultures, and blends them into a new culinary style that produces new "hybrid" recipes with unique new flavor profiles. Fusion recipes aren't categorized according to any particular cuisine style but instead represent two or more cultures and cuisine styles that appeal to a variety of diners. As fusion cuisine caught on with the public, this style of mixed-cuisine cooking become a part of many contemporary restaurant cuisine choices since the early 1960s but didn't gain wide-spread popularity until about the 1970s and well into the 1980s. It has since become a regular part of household cooking preferences.

    As "fusion" cooking caught on, many accomplished chefs were inspired to use their culinary expertise to create their own unique style of fusion cooking. Many of these chefs became renown in their fusion style cooking and went on to open restaurants that featured their fusion recipes, and most authored several cookbooks that feature their most famous or well-known fusion recipes. In addition, many fusion chefs became inspirations for other cooks around the world to be bold and experiment with their own style of combining ingredients from various cuisines and blending different cooking techniques from different culinary cuisines to create new recipes with exciting and unique new flavors.


    Well-Known Fusion Chefs


    Ferran Adria
    Samuel Arnold
    John Ash
    James Beard - no longer available already chosen
    Thierry Blouet
    Cathlyn Choi - no longer available already chosen
    Rocco DiSpirito - no longer available already chosen
    Georges Auguste Escoffier - no longer available already chosen
    Susanna Foo - no longer available already chosen
    Todd Gray
    Edward Lee - no longer available already chosen
    Masaharu Morimoto
    Nobuyuki "Nobu" Matsuhisa
    Fernand Point
    Wolfgang J. Puck - no longer available already chosen
    Alex Torres - no longer available already chosen
    Ming Tsai - no longer available already chosen
    Norman Van Aken - no longer available already chosen
    Jean-Georges Vongerichten - no longer available already chosen
    Richard Wing (founder of Imperial Dynasty Restaurant in Hanford, CA)
    Roy Yamaguchi - no longer available already chosen
    Patricia Yeo

    NOTE: if you have difficulty finding data on your chosen chef, try searching with the term 'chef' before their name

    For the Celebrity Chef Challenge, players will:

    1. Pick a chef from the list above, and prepare a brief write-up that covers their unique fusion style of cooking. Each chef can be chosen by only one player, so get your selection in early! Your completion post should include:

    An introduction of the chef

    how the chef was influenced into switching to fusion (rather than sticking to a “true” authentic regional cuisine)

    the two (or more) regions or world cuisines represented in the chef’s fusion cooking style

    the chef’s professional cooking history (where the chef established his/her name, restaurants they owned/managed)

    the chef's most famous fusion recipes, and what inspired the chef to create the recipe(s)

    any additional data relevant to your chosen chef (published cookbooks, TV shows he/she hosted, etc.)

    2. Return to this challenge thread and post your completion, including all of the elements covered above

    3. Include at least 3 photos in your completion post.


    Players, please remember to:
    - include your team name or team banner/avatar in your completion post
    - post your completion in this challenge thread and in your team thread (in full)

    Jul 03, 2019 #2 2019-07-03T21:05

    The Feed Bags . Score= 20 Points
    1. JackieOhNo / Edward Lee
    2. Karen E / Wolfgang Puck
    3. Lauralie51 /Norman Van Aken
    4. sheepdoc / Alex Torres



    The Traveling Tastebuds . Score= 10 Points
    />1. JostLori / Roy Yamaguchi
    />2. LifeIsGood / Ming Tsai
    3.
    4.

    Sue Chefs . Score= 20 Points
    1. Lavender Lynn / Susanna Foo
    2. PanNan / Cathlyn Choi
    3. HokiesMel / Rocco DiSpirito
    4. Mrs Goodall / James Beard

    Guide Team . Score=0
    />1. Linky / Jean-Georges Vongerichten
    />2. Northwestgal / Georges Auguste Escoffier
    3.
    4.

    Jul 22, 2019 #3 2019-07-22T15:04

    KA__&Key-Pair-Id=APKAJS72YROXJYGYDADA" />

    Jul 22, 2019 #4 2019-07-22T15:18

    Jul 22, 2019 #5 2019-07-22T15:50

    Jul 22, 2019 #6 2019-07-22T16:28

    Signing up for the Feed Bags! I’ll pick Edward Lee.


    Sent from my iPad using Tapatalk

    Jul 22, 2019 #7 2019-07-22T16:57

    Jul 22, 2019 #8 2019-07-22T17:11

    JackieOhNo wrote: Signing up for the Feed Bags! I’ll pick Edward Lee.


    Sent from my iPad using Tapatalk

    Jul 22, 2019 #9 2019-07-22T17:12

    Jul 22, 2019 #10 2019-07-22T18:32

    Jul 22, 2019 #11 2019-07-22T18:49

    Jul 22, 2019 #12 2019-07-22T20:48

    I'd like to play for our team also.
    Choosing Rocco DiSpirito

    HokiesMel

    HokiesMel (Melissa)
    Sue Chefs

    Jul 22, 2019 #13 2019-07-22T22:06

    HokiesMel wrote: I'd like to play for our team also.
    Choosing Rocco DiSpirito

    HokiesMel (Melissa)
    Sue Chefs

    Jul 22, 2019 #14 2019-07-23T05:59

    Jul 23, 2019 #15 2019-07-23T11:39

    Jul 24, 2019 #16 2019-07-24T11:14

    Sign me up with Wolfgang Puck, please

    Jul 24, 2019 #17 2019-07-24T23:50

    Karen E wrote:

    Sign me up with Wolfgang Puck, please

    Jul 25, 2019 #18 2019-07-25T14:30

    lmXUdI-fN8LkSC3tmcyE6yPnHuI3Fd47XrO03bl1Ws8ukw25Y4eIwNSfKuSOfYu1FrWGFnDkWvQ__&Key-Pair-Id=APKAJS72YROXJYGYDADA" />
    Chef Susanna Foo is one of the original innovators of Asian Fusion - combining traditional Chinese ingredients with classical French cooking techniques. She is one of Philadelphia’s legend. The two-time recipient of the prestigious James Beard Award (and countless other awards for that matter) and the author of two successful cookbooks, she is the pioneer of Asian Fusion cuisine in the U.S. and built her restaurant legacy on the simplicity of traditional Chinese cooking, influenced by French techniques.

    Susanna Foo was born in Inner Mongolia and spent her early childhood in the Shanxi province of Northern China. Her father was a general in Chiang Kai-shek’s army who fought against Mao Tse-tung. Susanna and her family escaped to Taiwan where she finished her childhood growing up in Taipei.

    Susanna first acquired her love of food from her father. Her father had attended a boarding school in the 1920s and indulged in some of the best foods. He often told Susanna his fond memories of exquisite local lamb and duck dishes and elaborate imperial-style cuisine. Susanna never forgot her memories of what quality food was. Everything in Taiwan was cooked from fresh food. She had never seen canned food, canned vegetables, or canned sauces before coming to the U.S..

    Susanna met her husband to be, Chinese-born E-Hsin, while attending Taiwan University, where she studied history. She had good grades, but wasn’t really interested in the studies. Susanna just wanted to be a good wife. When her husband moved to the U.S., he took Foo with him. She applied to the University of Pittsburgh to study Library Science. After a few years of working in the field, her in-laws asked her and her husband to help them run their Chinese restaurant Hu-Nan, their small restaurant in Philadelphia.

    Susanna learned Hunan-style cooking from her mother-in-law, Wan-Chow Foo, and Chinese Northern-style pasta from her cousin, Chao Su. Susanna met her mentor and teacher, the late Jacob Rosenthal, founder of the Culinary Institute of America, while she was working at Hu-Nan Inspired by her cooking, Rosenthal arranged for to attend classes at the Culinary Institute of America at Hyde Park and dine in the best Chinese restaurants in New York to learn as much about dining as she could.

    Foo admits that the beginning was difficult for her. “I was crying in the kitchen. It was a lot of work. You wear chef clothes, you get so dirty, your hair gets dirty. Even still, she pushed through and found a renewed motivation during a trip to France. "The French are so driven, so intense, so passionate about what they do so I said – okay, I am gonna be a chef! I am not gonna regret it.”

    Foo made her move away from traditional Chinese food, when in 1987, she opened her self titled Susanna Foo restaurant, serving a fusion of Chinese and French cuisines. It was named the best new restaurant of the year by Esquire magazine, and Food & Wine magazine named her the best new chef in 1989. In 1995, her first cook book was published, entitled Susanna Foo Chinese Cuisine: The Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook. In 2005 her second book came out: Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine (Houghton Mifflin Company 2005.

    During this time Foo became an acclaimed figure in the world of fine Chinese and Asian food and Fusion cooking. She was one of only two women and probably the only Chinese woman to run a first-class Asian kitchen in North America.

    Foo innovated by doing things like flavoring Chinese dishes with homemade stocks and reduced sauces. She used nontraditional ingredients — olive oil, balsamic vinegar, Portobello mushrooms, sun-dried tomatoes, vodka, and other things.

      Beef and Scallop Stir-Fry Chicken Breast Sauteed with Mushrooms Honeyed Walnuts Jade Green Fried Rice with Crab Meat Orange Beef with Sun-Dried Tomatoes Poached Pears with Ginger Pork Dumplings with Soy-Ginger Sauce.

    ghUwEYftQYDHiXnQRx-5CPfTonzybPnNSwj-raiEn4vmsdbR-P8A__&Key-Pair-Id=APKAJS72YROXJYGYDADA" />
    Her most recent restaurant experience was opening a restaurant with her son . At the age of 72, Foo came out of retirement in 2016 to open a new restaurant, Suga, with her son Gabriel. He had wanted to open a restaurant, and Foo felt that she was not yet finished with demonstrating modern Chinese cuisine. Some of the dishes were an evolution from those served in her previous restaurant, while others were inspired by her frequent trips to China.


    The Dumpling sampler from Suga offered a fun variety of fillings including curried chicken, vegetable, shrimp, lamb, and wild mushroom, each cooked to varying degrees of crispness. The Ginger Soy Sauce was perfectly classic and wanted for nothing.


    One of Her Signature Dishes, from the cookbook Susanna Foo Fresh Inspiration

    Crispy Shrimp with Caramelized Orange Sauce

    • 1/2 koppie suiker
    • 1/4 koppie water
    • 1 knoffelhuisie, fyngekap
    • 1 tbsp peeled fresh ginger, grated
    • 2 star anise
    • 2 tbsp grated orange zest
    • 1 koppie lemoensap
    • 2 tbsp fresh lemon juice
    • 1 tbsp fish sauce
    • 1 tsp cornstarch combined with 1 tbsp cold water
    1. Place the sugar and water in a saucepan. Stir over medium heat for about 5 minutes until the sugar caramelizes and turns a light golden color.
    2. Add the garlic, ginger and star anise and stir for about 20 seconds.
    3. Add the remaining ingredients and stir over medium-ow heat until the mixture thickens, about 10 – 15 minutes.
    4. Strain through a sieve and set aside.
    • 1 koppie alledaagse meel
    • 1/2 cup cornstarch
    • 1 teelepel bakpoeier
    • 1 groot eiergeel
    • 1 cup club soda, chilled
    • 1/4 koppie water
    1. Combine the flour, cornstarch and baking powder in a large bowl. Gradually mix in the egg yolk, club soda and water (the batter will be rather thick) .
    • 16 large of jumbo shrimp
    • 1 large orange, peel julienned and fruit segmented
    • 1/4 cup red bell pepper, julienned
    • Vegetable or peanut oil for deep-frying
    • Caramelized Orange Sauce (recipe above)
    • Tempura Batter (recipe above)
    • Bok Choy or other green vegetable for garnish
    1. Rinse and de-vein the shrimp.
    2. Julienne the red bell pepper. First, cut the pepper in half lengthwise, remove the inner seeds and pith and slice into very thin strips about 2 – 3 inches long.
    3. Julienne the orange. First, slice off a small piece from the top and bottom of the orange. Turn the orange on its side and gradually cut off the outer skin while rotating the orange4. Cut the orange peel into segments about 2 – 3 inches long, square off the sides and then slice into very thin julienne strips. Remove any white pith still attached to the peel.
    4. Cut the orange peel into segments about 2 – 3 inches long, square off the sides and then slice into very thin julienne strips. Remove any white pith still attached to the peel.

    6. In a small saucepan, cook the julienned orange peel in boiling water for several minutes to remove any bitter taste. Remove the peel from the water and boil the julienned red bell pepper in the same water for several minutes to soften.
    7. Deep fry the shrimp. First, heat 3 inches of oil in a deep fry pan or wok until very hot. Dip the shrimp in the tempura batter to coat lightly, then shake off any excess batter. Drop the shrimp into the hot oil and deep-fry until golden brown, turning once. Frying time should only be 1 – 2 minutes maximum. Remove the shrimp using a slotted spoon and transfer to a plate lined with a paper towel to drain.
    8. Cook the Bok Choy (or other vegetables). I cooked my Bok Choy in a saucepan with some chicken stock for several minutes, in order to give it more flavour.
    9. Re-heat the Caramelized Orange Sauce. To plate the dish, place 4 – 6 shrimp on a plate with the Bok Choy (or other vegetable). Garnish with several orange slices and sprinkle some of the julienned orange peel and red peppers around the top.


    ABOUT CHEF MILLIKEN

    Co-Chef/ Owner: Border Grill Restaurants and Truck, Los Angeles, CA Competing for Share Our Strength

    Mary Sue Milliken is co-chef/owner of the popular, critically acclaimed Border Grill, serving modern Mexican food in Downtown Los Angeles and Santa Monica, California, Las Vegas at Mandalay Bay Resort & Casino, and on the Border Grill Truck. A pioneer of world cuisine since the creation of City Café and CITY Restaurant in Los Angeles in the 1980s, Milliken is also well known as one half of the dynamic “Too Hot Tamales” with longtime business partner Chef Susan Feniger. Milliken is a preeminent ambassador of authentic Mexican cuisine, setting the standard for gourmet Mexican fare for over two decades and co-authoring five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, en City Cuisine. Always a trailblazer, Milliken was the first female chef to work at Chicago’s prestigious Le Perroquet in the late 1970s, going on to train at a Michelin two-star, female chef-owned restaurant in Paris, and later joining a handful of progressive women chefs to found Women Chefs & Restaurateurs. An active member of the community, Milliken is on the national board of Share Our Strength, committed to ending childhood hunger in America by 2015 with the No Kid Hungry campaign. In addition, Milliken is passionate about the environment and leads the culinary industry with eco-friendly policies at her Border Grill restaurants and Truck.

    About America Cooks with Chefs

    Take a trip to sunny L.A. and watch contestant Vinita Lark Williams and celebrity chef Mary Sue Milliken (Border Grill) spice up the kitchen with this healthy take on a Mexican classic.

    The new Ora TV web series “America Cooks with Chefs” follows six everyday home cooks who get a once-in-a-lifetime opportunity to be mentored by six James Beard Award-winning chefs. Follow along as each pair crafts a delicious, notorious meal in the chef’s kitchens—and learn tricks to help make YOUR cooking healthier and tastier. Viewers across the country will be able to follow contestants’ progress through the America Cooks with Chefs original video series produced by Ora.TV. The seven-episode series will run from December through February on Ora.TV.

    America Cooks with Chefs is nationwide health and wellness movement that connects Americans with celebrity chefs to translate food into healthy, tasty and practical dishes. Through an educational and entertaining cooking competition, the initiative provides videos and resources to inspire people to make healthier choices in their daily lives. The initiative is an effort between Palisades Media Ventures, the Clinton Foundation, the James Beard Foundation and Good Housekeeping and is sponsored by Deloitte, Weight Watchers, Barilla, Mayo Clinic and Aetna. For more information visit http://www.ora.tv/americacooks.


    How one man destroyed the Food Network: Guy Fieri has made culinary TV into a viewer's hell

    By Farsh Askari
    Published August 8, 2014 11:00PM (EDT)

    Guy Fieri (AP/Jeff Christensen)

    Aandele

    For me, watching the Food Network was always an easy escape from the stresses of daily life. There was just something calming about watching chefs in action, and this network had perfected Zen cooking. They'd often use a natural-light filter that made food appear delectable, as if the chefs were blissfully cooking their culinary delights in the sunlit designer kitchen of a tastefully decorated, impeccable home somewhere in the Hamptons. (Well, with Ina Garten, that actually is the case.) I've never been anywhere near a sunlit designer kitchen in the Hamptons, but I still found it all oddly soothing. I’d even try to time my Food Network viewing to when I was having a snack, as I’m convinced watching fancy cooking shows makes whatever I’m eating taste better. So imagine my dismay when the very network that used to assuage my nerves after a rough day became one more source of stress.

    How did this polar change happen? Two words: Guy Fieri. That’s right, the so-called rock-n-roll comfort food king -- but more accurately the extremely unhealthy-looking, ear-splitting maniac who thinks he’s fronting a college garage band circa 1995.

    Let’s break this down. One of my biggest pet peeves is the way local news reporters talk. They deliver news to viewers like we’re all 5-year-olds, with their excessive use of alliteration and disproportionate pauses between words. Guy Fieri has adopted this local-news-reporter intonation and cadence, except Guy is also shouting for some reason. He is incessantly screaming at us to eat concoctions such as beer-battered meatball sandwiches, wrapped in a pizza and deep-fried in lard. What’s for dessert? A sheet cake dipped in pancake batter, dunked in butter frosting and sprinkled with Pop-Tarts. In short, Guy’s trying to kill us. While Michelle Obama campaigns for Americans to make healthier food choices, the Food Network relentlessly promotes Guy Fieri – a guy who wants us to combust via consumption of highly processed inedibles.

    Yet, despite being a grown man with a penchant for Billabong clothing, Guy shouldn’t incur all the blame. The real fault should be assigned to the people who gave this madman a platform from which to spout his nutso rants.

    The Food Network’s programming schedule should be populated with the pacifying voices of Ina, Martha, Nigella, even Mario Batali. Instead we get Guy Fieri screaming at us to adopt a diet that will at best yield diabetes. I get it – Guy won your first “Food Network Star” competition so you had to give him his own show. Yet, unless I’m mistaken, you only had to give him one show. Instead he is all over Food Network’s primetime programming. Guy not only hosts “Diners, Drive-Ins, and Dives,” very loudly referred to as “TRIPLE D!” -- which seems to run repeatedly from 4 p.m. to 9 p.m. -- but also now appears on at least six other shows on the Food Network. In addition to “Diners, Drive-Ins, and Dives,” Guy can also annoy you while hosting “Guy’s Grocery Games,” “Guy’s Big Bite,” “Rachel vs. Guy: Celebrity Cook-Off,” “Rachael vs. Guy: Kids Cook-Off,” and “Food Network Star.”

    And please note how Guy isn’t actually cooking on any of those shows. Considering the slop he tries to pass off as palatable, this is actually a blessing. However, he’s still there, in our face, gorging himself and ranting like an imbecile on fire. Perhaps this is why there has been a mass exodus of genuinely talented chefs, such Jacques Pépin, Sara Moulton, Ming Tsai, Lidia Bastianich and others, to more esteemed networks like PBS. They just couldn’t compromise their brand integrity and personal dignity for the sake of those lucrative Food Network tie-ins.

    Just look at the “personalities” that now populate The Food Network - Guy, Rachael Ray, Sandra Lee, Bobby Flay. Did the head of their programming issue a mandate to seek out the most supremely irritating people who may or may not be able to cook decent food to host gimmicky competition shows interspersed with confessional interviews à la “Real Housewives”? And the little “cooking” there is left on the Food Network consists of soul-terrorists such as Sandra Lee bursting with pride because she came up with the ingenious idea of sprinkling some oregano on a can of Dinty Moore Beef Stew and calling it “a quick way to make dinner.” The last bastion of your former self, Ina Garten, might ask, “How bad can that be?” And the answer, Food Network, is: very.


    John Besh, Chef and Restaurateur

    In an investigation into chef misconduct, Brett Anderson’s eight months of reporting culminated in an explosive article in the Times-Picayune detailing sexual harassment accusations against chef John Besh. Twenty-five current and former Besh Restaurant Group employees spoke to Anderson about Besh’s inappropriate behavior. “Taken together, they and other women described a company where several male co-workers and bosses touched female employees without consent, made suggestive comments about their appearance and—in a few cases —tried to leverage positions of authority for sex. Several women said female colleagues, including in some cases their immediate managers, warned them to beware of ‘handsy’ male supervisors—at times on day one on the job. Those who complained of sexual harassment were berated, ostracized, or ignored, the women said.” Besh stepped down from his restaurant group and responded to the allegations in a statement to the paper here.


    Kyk die video: SRBIJA 0 DISKRIMINACIJE


Kommentaar:

  1. Wireceaster

    Jy is absoluut reg. In this something is I like this idea, I completely agree with you.

  2. Scannalan

    Enige iets!

  3. Nixen

    Hallo almal. I liked the post, give it 5 points.

  4. Gottfried

    This very good thought has to be purposely

  5. Trentin

    Ek is jammer dat my hele lewe spandeer word om te leer hoe om te lewe.

  6. Denton

    Ek is jammer, dit het ingemeng... Ek verstaan ​​hierdie vraag. Skryf hier of in PM.

  7. Tyeson

    vryf deur God))))) die begin kyk na meer was nie genoeg nie))))))



Skryf 'n boodskap