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Chef Hat - The History & Origin The chef hat isn't for style but sheer practical use. They are for preventing every food eater's nightmare of finding hair in their food, purely and simply. They also denote how accomplished the chef is. If you've ever noticed the pleats on a chef's hat and thought they were simply for sheer fanciness then guess again - they are the equivalent of stripes on the arm of a military person. The number of pleats goes up to one hundred, which would be the most accomplished a chef could be. There is no single known origin of the toque, the French
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Burned celebrity chef makes progress
Severely burned celebrity chef Matt Golinski has started showing small improvements in his condition and has been experiencing brief periods of semi-consciousness.He remains in a critical but stable condition, but his father Keith...
Sat, 04 Feb 2012 09:26:00 -0800

Celebrity Chef Gordon Ramsay settles feud with father-in-law, report says
Foul-mouthed celebrity chef Gordon Ramsay has settled a 16-month feud with his father-in-law, Chris Hutcheson, according to UK media reports early Thursday.
Thu, 02 Feb 2012 10:03:42 -0800

Celebrity chef emerging from coma
CELEBRITY chef Matt Golinski - who lost his wife and three daughters in a house fire - has been improving.
Thu, 02 Feb 2012 17:20:41 -0800

Celebrity chef Golinski emerges from coma
CELEBRITY chef Matt Golinski - who lost his wife and three daughters in a tragic Boxing Day house fire - has been experiencing brief periods of semi-consciousness.
Thu, 02 Feb 2012 14:26:04 -0800



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Have you ever wondered what the difference between a great chef and an ordinary chef is? How can one produce food recipes that are remembered and another produce food that is quickly forgotten? Disregarding all the jokes about never trusting a skinny chef I can only say that the 80/20 rule applies in this profession the same as in other professions. It is a fact of life that 20% of lawyers, doctors, accountants, financial planners etc. are outstanding; the other 80% are mediocre to awful. The same applies to all trades and professions. So the challenge vis-à-vis chefs is to find what differentiates the 20% from the 80%. The first thing
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