Chefs like Massimo Bottura and Christina Tosi have taken their talents to the interwebs, and we're all reaping the delicious benefits.
No knife skills required.
Last summer I spent time in Brazil meeting with several amazing organizations of the Epic portfolio. I was there to both
Chefs, in particular those who enjoy global visibility and celebrity appeal, are somehow expected to play the role of modern
Ratatouille This classic French dish makes the most of end-of-summer farm-to-table produce, including the less-than-lovely
While most eyes are glued to the blockbuster competitions and breakout athletes at the Rio Games, the Olympics are also full of unsung heros and quiet victories. One such victory comes in the form of two chefs and a journalist who have launched a program to use food waste from the Games to feed the hungry.
Italian-style couscous with sautéed beef and panzanella? Yes, please.
Massimo Bottura is on a quest to address waste and hunger in cities across the world.
With a menu that reads like a list of exhibits at an art gallery and dishes that looks like they belong there, it's little wonder then that his restaurant, Osteria Francescana, was recently ranked as the second best in the world.
This weekend chefs from 20 countries gathered in Milan for the final S. Pellegrino Young Chef 2015 competition. And with an international panel of esteemed judges like Jordi Roca, Massimo Bottura, Gaston Acurio and Grant Achatz the desire to showcase talent was high.