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Because of the French domination of the culinary scene since time began (or so it seems, anyway), it stands to reason the most famous chefs in history are - what else? - French, with the exception of one American woman (discussed later), who was, nevertheless, trained in classical French cooking. Known as the "King of Chefs and the Chef of Kings," Antoine Careme went from being an abandoned child left at the door of a restrauteur in 18th century Paris, to become the father of "haute cuisine" - the high art of French cooking - in the early 19th century. Chef to then-world movers and shakers such as diplomat
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Lastest "japanese chef knife" News:

Food and Whims: Celebrity chef favorites
Local good for what craves you.
Wed, 25 Jan 2012 05:19:14 -0800

Utah chef a contestant on 'Survivor'
Jonas Otsuji, a Lehi resident who caters and teaches sushi classes, will be a contestant on SURVIVOR: ONE WORLD. The 24th installment of the Emmy Award-winning reality series premieres Wednesday, Feb. 15.
Wed, 18 Jan 2012 14:27:11 -0800

A Cactus League Guide to Restaurants in Mesa, Arizona
As baseball-starved fans begin flocking to Arizona for Major League Baseball's spring training, the Chicago Cubs' facility in Mesa is always a popular destination. If you're looking for the best dining spots for your trip, you've come to the right place.
Tue, 31 Jan 2012 11:21:00 -0800

Potluck: Working your magic with veggies
Veggie magic Learn how to make a warm, filling and nutritious bowl of soup without the expense of
Tue, 24 Jan 2012 14:23:09 -0800

Chinese New Year feasts
Although many of the traditional New Year's dishes are fairly elaborate and time consuming to prepare, here are eight dishes (remember eight is lucky!) that are adaptable for the Western-style kitchen.
Tue, 17 Jan 2012 11:23:48 -0800



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The following article lists some simple, informative tips that will help you have a better experience with chefs. Culinary schools give aspiring chefs their best shot at making it to the big time, especially those accredited by the American Culinary Federation. Just like any other profession, many of the better hospitality establishments base their hiring practices not only upon the length of education the applicant provides, but also where that education was obtained. Tuition runs the gamut from relatively inexpensive courses offered by local community colleges all the way to the Culinary Institute of America's breathtaking ,000 price tag. And what doesn't tuition cover? Oh, just uniforms, textbooks, cutlery,
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