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The Taste of Disillusionment | The Clean Platter
Oh no—it looks like Alton Brown might be homophobic and racist.

“‘I don’t trust you,’ Alton said, to laughter. ‘Where’s your dad?’

“The girl passed her microphone to the man next to her. ‘Sure, she eats well!’ he said.

“Alton nodded. Then he said, ‘No, I don’t trust you either, Dad. Where’s the girl’s mother?’ Again, laughter.

9Alton couldn’t find the girl’s mom. About ten awkward forever-seconds went by.

“‘Man,’ said Alton to the girl, ‘If that guy next to you is your other daddy, I’m in the wrong state.’

“Again the crowd went really quiet, but up in the balcony, I’m pretty sure Beth and I gasped.”
2011  altonbrown  chefs  racism  homophobia 
8 weeks ago by handcoding
Momofuku’s Secret Sauce: A 30-Year-Old C.E.O.
Aug. 16, 2019 | The New York Times | By Elizabeth G. Dunn.

Momofuku was founded in 2004, with an East Village ramen bar that, after some initial stumbles, wowed diners by combining pristine ingredients and impeccable technique in humble dishes that melded influences from Japan to Korea to the American south. Since then, it has become a private-equity backed company with restaurants from Sydney to Los Angeles; a growing chain of fast-casual chicken sandwich shops; a media production unit churning out television shows and podcasts; and designs on creating a line of sauces and seasonings that could capture supermarket aisles across America. While Mr. Chang is the brand’s lodestar, Ms. Mariscal, 30, is the executive who makes it all work.

Born and raised on the Upper West Side, to the family that founded the specialty foods emporium Zabar’s, Ms. Mariscal began her career at Momofuku in 2011, as a public relations and events intern. Over the years, she quietly became Mr. Chang’s closest collaborator and confidante, a largely unknown force shaping matters as varied as menu design, branding and business development. “She’s the only person I’ve ever felt comfortable giving complete carte blanche to, in terms of what Momofuku looks like and what it should be,” Mr. Chang said. He recalled suggesting to the company’s board that Ms. Mariscal be named C.E.O. almost four years ago, when she was 26. She finally assumed the role in April.

It’s not unusual for a chef like Mr. Chang to parlay cooking talent and charisma into restaurants, cookbooks and television shows — a formula pioneered by the likes of Emeril Lagasse, Bobby Flay and Rick Bayless in the 1990s. But chef-driven food brands of the scope and ambition that Mr. Chang and Ms. Mariscal envision for Momofuku, with dozens of locations and mainstream packaged food products, are harder to pull off.

Adding to the challenge is Momofuku’s particular identity, which revolves less around a distinct culinary tradition than an attitude of restless innovation, boundary pushing and spontaneity. A formulaic chain of steakhouses, Momofuku ain’t. Scaling that ethos requires a tightrope act: Create enough structure and continuity to stave off chaos, without destroying the brand’s animating spirit in the process.
Asian  brands  branding  business_development  CEOs  chefs  commercial_kitchens  David_Cheng  detail_oriented  differentiation  diversification  food  founders  fusion  growth  high-standards  interns  investors  kitchens  leadership  Momofuku  organizational_structure  restauranteurs  restaurants  scaling  special_sauce  women  workaholic 
august 2019 by jerryking
How to Organize Your Kitchen Like a Professional Chef
April 3, 2019 | The New York Times | By Janelle Zara.

“Salt, Fat, Acid, Heat,” by chef Samin Nosrat focuses on those four elements as the pillars of flavor.

An exacting standard of what keeps fast-paced kitchens running smoothly. “When you have a place for everything, you don’t have to think twice,” she says, because there’s no searching for what you need. “It’s about not having to do the extra work.”....... organize your the cabinets, pantry and drawers in the kitchen — because, “just throwing things in a drawer is selling yourself short.”

All cookware should fall under the four pillars of “prep, cook, serve, store,” and should be divided accordingly. Drawers marked “PREP” includes tools like mixing bowls, mortar and pestle, a scale and a measuring glass, while the “COOK” drawer is full of pots and pans. Items for serving — plates, bowls and glasses — are in the cupboard, her resealable containers are all stacked in a drawer of their own, and never shall the four ever meet.

Sort by flavor and function

“Knowing there’s a zone for everything makes it easier to just go and find,” says Bennett, whose refrigerator contents have been grouped based on flavor profile and function: Asian sauces, American sauces, fruits, vegetables and pickled things each have a designated section. On the countertop, she keeps what she calls her “flavor station,” a reliable wooden bowl stocked with shallots, garlic and red onions. “They’re the raw materials,” she says, “the all-around the basics of good flavor.

Date and label

With all these identical containers, knowing what’s inside and when you bought it is essential. There are, however, no label makers here. “In a professional kitchen, everything is labeled with painters tape,” Bennett says, “but chalkboard paint with a chalkboard pen looks nice, and it’s also easier to read.”

Keep everything in plain sight

Bennett hates the guessing game of pulling knives out of a butcher block to see which is which. She prefers to keep them in a drawer or on a magnetic strip mounted to the wall. “It’s all about visibility and making it easily accessible,” she says. On the same note, she transfers her dry goods to labeled, transparent plastic or glass containers from Restaurant Depot or the Container Store so that she can always see what’s inside, a trick she learned from doing restaurant inventory.

Keep your gadgets to a minimum

The tools in your kitchen don’t need to spark joy, but you should toss the things you never use, no single-utility items.

Don’t keep all your eggs in one basket

Separating like items into different trays and baskets makes them easier to grab on the go: All of Bennett’s vitamins and medicine bottles are in one tray in the fridge; her utensils are divided up by open rectangular boxes in drawers;

Keep shopping bags in the car
That way you’ll never forget to bring them to the market.

Store essentials close at hand
“Counter space is precious real estate,” (jk: finite_resources ) says Bennett, so only the truly necessary basics get to stay there.
books  chefs  fast-paced  finite_resources  GTD  howto  kitchens  self-discipline  self-organization 
april 2019 by jerryking
Tiffani Faison Has Nothing to Apologize For
"She found fame as the contestant everyone loved to hate on Top Chef season one. More than a decade later, Tiffani Faison is one of Boston’s best-loved celebrity restaurateurs. Did she change, or did we?"
boston  food  restaurants  topchef  chefs  bbq  women 
january 2019 by grahams
Still the Boss of Le Bernardin, Maguy Le Coze Strides On - The New York Times
never married - never had lovers more than 4-5 years because the men in her life, i.e. father, brother, were unfaithful
women  cookbooks  chefs  eric  ripert 
january 2019 by pegasus505
How Anthony Bourdain Became the Food TV Star of a Generation - The Ringer
Eventually, Brigden realized that he didn’t need Bourdain’s feedback. “His parting gift to me and to everyone, I think, was that he made us better filmmakers,” he said. “And after almost 10 years of working with him, and his guidance, I think he will never leave me. That compass that he set for me will always be with me.”
bourdain  chefs 
december 2018 by evilsofa
10 Chefs on the Incredible Impact of Anthony Bourdain - Vogue
It's what I've always loved about him—he asks the questions that others are afraid to ask, in an honest and genuine way. And always in hopes of changing and challenging things for the better. He did that for me. Thank you, Tony.
bourdain  chefs 
december 2018 by evilsofa
The rise of chef ‘supergroups’ means more creative and experimental kitchens across the country - The Globe and Mail
Behind the restaurant’s unassuming façade is a powerhouse of some of Canada’s most talented and successful restaurateurs. The team behind the Joe Beef empire, Frédéric Morin, David McMillan, Allison Cunningham, as well as Marc-Olivier Frappier and Vanya Filipovic (Mon Lapin, Vin Papillon), Chris Morgan and James Simpkins (Liverpool House) have teamed up with chef Derek Dammann (Maison Publique) to create a kind of culinary supergroup – the Traveling Wilburys of rotisserie chicken......Somewhat counterintuitively, then, comradery, and perhaps a survivors' bond over having made it in an industry known to chew cooks up and spit them out, is bringing chefs together. McKiernan is just one example of chefs partnering with their would-be competitors to open places where the whole is, hopefully, greater than the sum of its parts......
chefs  collaboration  restaurants  restauranteurs  kitchens  cold_storage  commercial_kitchens  experimentation 
november 2018 by jerryking

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