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Interview with Jacquy Pfeiffer of The French Pastry School and star of “The...
“At first our students look at us like we have three heads. Parchment paper, we say to them, you can use 3-4 times. Also plastic wrap; you can use it 2-3 times before you throw it away.” Pain perdu,...
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Interview with cookbook author, food writer and recipe developer Amy Sherman
“A lot of the cucina povera (poor people’s food) you find in Italy are actually very creative uses of foods we generally consider not useable anymore – for instance, dried out bread that is one or...
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Interview with Mitchell Davis, Vice President of The James Beard Foundation
Cookbook author, scholar and food journalist for such journals as GQ, Food & Wine and Art of Eating, Mitchell Davis Ph.D. of The James Beard Foundation also teaches food and theory classes at...
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Interview with Jeanette Chen of Jeanette’s Healthy Living Blog
Having a son with food allergies, Jeanette Chen (New Canaan CT) of the blog Jeanette’s Healthy Living has learned to cook allergy-friendly foods that really appeal. As food philosopher Nancy Gershman...
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Interview with Bravo’s Top Chef, Patricia Yeo
Chef Patricia Yeo [Photo credit: Felix Cutillo | Make Up: Nadia Spada] Tapenade from mushroom stems; “fairy dust” from citrus peels; crushed crackers in meatballs. Chef Yao’s sophistication brings...
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