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Jean-Georges Vongerichten, Restaurateur The master chef on opening new concept restaurants -- and deciding to close when the concept isn't working. |
AskMen.com
James Raiswell |
6 Influential Celebrity Chefs Each has his own style and his own lasting contribution to the culinary world, but there's a whole lot more to them than just what they cook. |
AskMen.com
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21 Questions With Chef Anthony Bourdain The author of A Cook's Tour dishes the dirt on celebrity chefs, food, restaurants, travel, and anything else the interviewer tosses onto his plate. |
Entrepreneur
November 2009
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Why Now is the Time to Open a Restaurant Rents are dropping, talented chefs are up for grabs and, most important, smarter diners are looking for value, not glitz. |
AskMen.com
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Top 10: Fine German Restaurants You can find some of the world's finest restaurants in Germany. But it's not just the food that makes these places great. |
Prepared Foods
February 1, 2005
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Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
AskMen.com
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Top 5 Chefs in America A great chef is a master of food preparation. We all know that. But great chefs are also much more. Here are five who are truly at the top of their game. |
Salon.com
December 18, 2001
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Michael Romano One of New York's top chefs talks about cooking on Sept. 11, kitchen piracy and why food shouldn't be an intellectual experience... |
Prepared Foods
May 1, 2005
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Ingredient Challenges: The Chef's Edge: Food Lab vs. Test Kitchen: Art or Science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, food professionals say that it takes both camps to make a product consumers find inviting. |
Prepared Foods
November 2007
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Article: Crafting In-vogue Foods For successful chefs, courage is the primary secret ingredient. |
Reason
February 2004
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A Week of Eating Dangerously Searching for detente between man and beast in the animal rights debate |
AskMen.com
August 23, 2002
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A Food Critic Experience A food critic is not the fantasy job that many assume it to be. |
BusinessWeek
April 18, 2005
Jane Black |
Come Home To Your Own Chef For workaholics and busy families, it's worth it to let a pro do the cooking. |
Fast Company
February 2009
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Beefonomics: Cargill Meat Solutions Turns Trash to Cash How Cargill Meat Solutions is winning over grocers, consumers, and its employees -- and driving growth -- with its first entry into the branded beef business. |
