It’s always fascinating to learn where a chef first got his roots in cooking. We often think that it’s easy to follow in the culinary footsteps of a parent when the path has already been laid down for you; but in fact it could be quite the opposite if you want to make your own path and impression in the culinary world. This was just the case for Nuevo Latino Chef Aarón Sanchez.
What some don’t know about Food Network’s and Centrico’s talented chef is that his mother, Zarela Martinez, too is a Mexican cuisine icon in her own right. Having written three cookbooks and opened her own famed restaurant in New York City, Zarela’s, Aarón wanted to veer away from his mother’s influence in cooking and form his own footprint in dining. Yet, he remains ever thankful for his mother’s support and inspiration (case in point, Aaron’s Letter to Mom).
We caught up with Chef Aarón while he shared with us some food memories of his beloved mother, Zarela Martinez… [click to continue…]
Tomorrow marks the day where the colors red, white, and green can be seen flying over many restaurants, and items like Flautas, Micheladas, and Tres Leches seep into menus everywhere. While many Americans have finally figured out that Cinco de Mayo is not actually Mexico’s Independence Day, few still know what it really stands for. Cinco de Mayo is actually a celebration of Mexico’s unexpected victory over France in the 1862 Battle of Puebla.
But to get an even better idea of this much celebrated festivity as well as Mexican cuisine in general, we went to he who knows best, our good friend Chef Aarón Sanchez. He shared with us some insight of what Cinco de Mayo means to him and a new view into Mexican cuisine.
Here’s what he shared with us… [click to continue…]
By: David Roldan
On the second day of my weekend stage, I was able to work in the highly esteemed kitchen of Red Rooster. I had been looking forward to this for a long time and even more so after having dinner there upon my arrival to New York City. I was so impressed by Red Rooster Harlem; the energy coming out of that kitchen was incredible!
The Red Rooster chefs worked well together and I clocked in during one of the busiest times- brunch, on Easter Sunday none the less! The kitchen served over 400 covers that day for brunch alone! I got to help out in each station and see a great deal how each dish was made. I wasn’t the only curious person in the kitchen [click to continue…]
By: David Roldan
Going into it, I was nervous. I thought I wasn’t going to know a lot of their ingredients. But once I stepped into the kitchen, it felt good.
These were some of my fears going into Marcus Samuelsson’s kitchens at Red Rooster Harlem and Ginny’s Supper Club. I was visiting New York City for a long weekend and had the opportunity to stage under Executive Chefs of both kitchens, Michael Garrett and Jeremie Tomzcak. Although Marcus was out of town that weekend to check up on his new restaurant Norda, in Sweden, he still allowed me the chance to visit his restaurants and work under his chefs for the weekend.
A stage is a brief apprenticeship where you donate your time in a new kitchen for new knowledge. The main reason you partake in a stage, or estage, (“st-ah-je”) is because you want to learn under a particular chef of caliber, or a specific trade that you may not know about. Back in the days, there weren’t a lot of culinary schools, so young aspiring cooks would go to the chef of an established restaurant and offer to cook for free or for food. [click to continue…]
By: Allana Mortell
I live by the mantra, “Life’s too short – eat dessert first!” When you’re having an off day or need a small pick-me-up, I like to think there’s nothing a cup of dark chocolate mousse can’t fix. So, when I had the opportunity to sit down and talk with Chef Peter Steele, the newest pastry chef of Red Rooster, it was like a dream-come-true.
But other aren’t too keen on sweets, so it’s often hard to get restaurant-goers to leave room for dessert. But to Chef Peter, he takes that fact like a challenge and creates desserts that all audiences will love. By combining the sweet with the savory, Peter has innovative dishes pumping out left and right from the Red Rooster kitchen that just might make you want to eat dessert first, too! Check out Chef Peter’s story and the science of pastry… [click to continue…]
By: Saira Malhotra
Tucked away in the historic neighborhood of Jones Wood, on the Upper East Side, lies a humble and slightly recessed food driven pub; Jones Wood Foundry. This city has had its fair share of British and Irish pubs, but what many Brit expats will attest to is the feeling of home they get from their pint of Fullers and bangers and mash here at Jones Wood Foundry.
The pub culture is a way of life for Brits. Many recognize that there are few problems in life that comfort food, drink and straight forward British ‘talk ‘can’t provide relief for. The place is charming and quaint with its warm lighting and mahogany accents, yet, there is an element of wit, be it the restrooms or the hand-picked art work. The food is understated and simple yet there is mastery behind it; your very palate will tell you so. [click to continue…]
Photo: World to Table
By: Michele Wolfson
I knew I liked Chef Lee Anne Wong when I read that she says she’s the kind of gal who wakes up in the morning thinking about what she is going to have for dinner because I can relate! She started out studying fashion at FIT but changed paths to study food at FCI. One reason she’s inspirational is because when she realized she didn’t like working in the field of fashion, instead of becoming discouraged, she never gave up on herself and it ended up paying off.
Lee Anne Wong knows a thing or two about the food industry and as a result she has been able to maintain a successful career combining food and show business. Many of us became fans of her during the first season of Top Chef, where she landed a spot in the sought-after final four grouping. In a predominantly male dominated industry, female chefs are unfortunately still an exception, but women like Chef Lee Anne Wong are moving to stake their claim as some of the best out there. We want to congratulate Chef Wong for being a female chef who has paved the way for other female chefs and has created delicious food.
Check out our interview with the chef where you’ll get her advice to chef novices, find out that Marcus knew her way back when, and more! [click to continue…]
Photo: soulchristmas
By: Michele Wolfson
Guess who observes Kwanzaa? The amazing chef, cookbook author, and food activist Bryant Terry! In a recent interview, Terry stated that he started celebrating Kwanzaa in college and continued to do so a few years after graduating. Although he has not celebrated the holiday in recent years, last week in preparation for a talk celebrating Kwanzaa at the University of Illinois Urbana-Champaign, he has done a substantial amount of research on the holiday. Since then, it has become a frequent topic of discussion in his home. [click to continue…]
By: Cyndi Amaya
Recently, we’ve been hearing a lot of buzz about nose-to-tail cooking, where chefs use virtually all parts of the animal, including the offal parts for different meals and dishes. This newfound love for using all parts of the animal is finding its way into kitchens all over the country, as people are starting to learn about sustainability and resourcefulness through cuisine.
Likewise, one chef in particular has become quite the newsworthy fellow for not only his nose-to-tail cooking style but also as Food&Wine’s 2011 People’s Best New Chef- Chef Jamie Bissonnette of Coppa in Boston. This budding chef rocks out in the kitchen (both literally and figuratively) as he pours his passion into his food and nose-to-tail cooking at Coppa. I caught up with Jamie as we discussed everything from nose-to-tail cuisine, music in the kitchen, and going from vegan to omnivore.
Check out what this Rising Star Chef had to say [click to continue…]
Photo: Saira Malhotra
By: Michele Wolfson
Tucked away in the West Village is a spot where one can dine on very local, organic vegetables in an innovative “rooftop-to-table” way that has never been done before- that is, until now. Bell Book & Candle uses aeroponic towers to grow its menu ingredients on the rooftop, located six flights above the basement kitchen. Talk about using local products!
As we enter the winter season, the cold weather might not seem ideal for an eatery that uses produce that is grown in Manhattan during this time of year, but the rooftop garden actually supplies Executive Chef John Mooney’s restaurant with 60% of his produce on a year-round basis. [click to continue…]
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