We’ve seen plenty of chefs cold-smoking menu items — but few who have devised their own smokers. And chef Matthew Tropeano has gone one better, by adapting a dishwasher — yes, an everyday dishwasher — into a cold-smoker.
After decades in NYC, the awards will move to Chicago in 2015.
Renowned chef Jacques Pépin turns to Kickstarter to fund a TV project he is passionate about: Artists’ Table. Here are his take-aways about crowd-funding.
You’ve heard of the decathlon–combining ten track-and-field events into one. Chefs and culinary fans get their own event at the Duckathlon, “an experiential journey from farm-to-table.”
Handmade condiments, pickles, cheeses–that’s all par for the course in restaurants these day. But it’s rare to find a chef who makes his own pottery.
On June 17, 2014, Will Guidara and Anthony Rudolf will present the “Welcome Conference,” wholly focused on matters of restaurant hospitality.
CSA, or “community supported agriculture,” is a great method to fund farms as they grow produce. But what about booze?