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Amid the lush raspberry canes, blueberry bushes and strawberry plants on his two-acre farm, Jeff Shepherd surveys the past and confidently eyes the future.
In an era when several Oregonian berry patches have been abandoned or pulled out, Shepherd is aggressively adding plants at his terraced two-acre haven wedged into the Jackson Creek drainage on Daisy Creek Road in Southern Oregon.
The fruit is a key ingredient in the long-term success of an intertwined venture hand-made chocolate truffles he began making last summer and organic fruit. While the fruit keeps him close to nature, truffles are far more profitable. Click here to read more from this article
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The making of chef Gabriel Rucker: talent, hard work and 'Ruck Luck' From the moment he decided to pursue a career in food, few have doubted Rucker's talent or drive. But the climb has been steep. In the past 10 years, he has risen from a party-hard college dropout to Portland's most highly decorated young chef. Sat, 04 Feb 2012 10:17:32 -0800
Fat chefs in the spotlight as 'Fat Chef' debuts on Food Network On the heels of the Paula Deen debacle comes a new show from the Food Network: "Fat Chef." Fri, 27 Jan 2012 15:05:39 -0800
Shoes That Bring Hope Last week we highlighted Big Brothers Big Sisters of Greater Memphis, which is helping children succeed and thrive in life through professionally supp... Mon, 23 Jan 2012 13:52:03 -0800
First Look: No Shirt, No Shoes, No Sauce Pans? No Problem for No Kitchen Required Survivor meets Top Chef by way of The Amazing Race in BBC America's brand new (and quite honestly, awesome-sounding) series, No Kitchen Required, premiering Tuesday, March 20 at 10/9c. The 10-episode series takes three chefs ? New York eatery maven Michael Psilakis, New Zealand's Kayne Raymond, and Chopped Grand Champion's Madison Cowan ? and drops them into wild, around-the-world locales ... Wed, 11 Jan 2012 06:31:51 -0800
Chef Auguste Escoffier changed how we look at cooks, cooking, food He may have inadvertently paved the way for McDonald’s, but great Victorian chef Auguste Escoffier was so slight a man that he couldn’t even reach the stove. Tue, 17 Jan 2012 21:00:00 -0800
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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 Click here to read more from this article
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