Archive For The “Restaurant-Based” Category
Eggplant is king at Ottoman Taverna
What makes Ottoman Taverna’s Ilhan Erkek stand out? Despite his youth, or perhaps because of it, he has drive and passion. He has a goal: he wants to put Turkish food on the map. And now he has a place to reach his goal: Ottoman Taverna in Washington, DC. Super Chef recently sat down with…
Enjoy vegan in New York’s Greenwich Village
How do chefs keep staff?
How will you find your next job?
How to excite kids about good food
A Belgian chef explores Norwegian seafood
Don’t forget Hurricane Odile
Alain Ducasse, Jean-George Vongerichten or Gordon Ramsay can lure diners to their hotel restaurants – whether or not they are staying at the hotels that house them. Las Vegas is full of visitors who are happy to eat at the restaurants located in their hotels – and never venture out to explore nearby options. But…
Celebrate Dad with the best Island cuisine.
Play with your food
Let’s Move Eggs
Evoke Downton Abbey in New Orleans’ Bayonna
What is “real” Irish food?
For Mesamerica 2014, see chefs Mario Batali and Danny Bowien battle it out in a war of words… Enjoy! Mesamerica Batali Bowien from Mesamérica on Vimeo.
Hear chefs Tony Mantuano and Mary Sue Milliken talk about how they will approach America Cooks with Chefs: The 800 Calorie Challenge. Listen for a little bravado and bluster as each chef contemplates competitive aspects… (This is a a new joint initiative between the Clinton Foundation and the James Beard Foundation.) Enjoy! Chef’s Challenge from…
Trends among Super Chefs are also true for single-city chefs
Is Cleveland the new gastronomic epicenter?