#blackouttuesday is a good idea in theory, but could prove detrimental to those attending the protests, who are the most in danger.
Social media has been the most effective weapon of the Black Lives Matter. Encouraging everyone not to post takes away their primary means of sharing information about what is happening at the protests and has been proven to be one of the few ways to hold participants on both sides accountable for their actions.
By not posting anything, you leave social media streams wide open for those looking to undermine the protests to flood the various platforms with misinformation.
Please, by all means, continue to show your support by posting a black square and/or blackout your profile photo. However, the best way to support Black Lives Matter is not to go dark on social media, but to continue to share information that helps further the cause.
How do chefs create the dishes that they make? What lessons can we learn from them to advance ourselves and the food industry as a whole? With each interview, we examine and dissect the creative processes behind taking a dish from conception, through development, plating, and eventually service to reveal the Anatomy of a Plate.
Kitchens can run the entire spectrum of emotions. They can be, silent, clinical, and introspective or they can be loud, raucous, and chaotic.
Often, the mood of a kitchen is determined by the chef who inhabits it. The kitchen takes on the personality of the chef, and can change immediately based on the energy that they put out. …
How do chefs create the dishes that they make? What lessons can we learn from them to advance ourselves and the food industry as a whole? With each interview, we examine and dissect the creative processes behind taking a dish from conception, through development, plating, and eventually service to reveal the Anatomy of a Plate.
The above photo from the 2014 Hawaii Food & Wine Festival event, “Under the Maui Moon,” is one of my favorite photos that I have captured while working with the festival.
Taken just before the start of the event, Chef Floyd Cardoz takes a moment on the beach to enjoy the ocean sunset. …
How do chefs create the dishes that they make? What lessons can we learn from them to advance ourselves and the food industry as a whole? With each interview, we examine and dissect the creative processes behind taking a dish from conception, through development, plating, and eventually service to reveal the Anatomy of a Plate.
My first introduction to b. Patisserie owner and chef, Belinda Leong, occurred in 2013 when she participated in a collaboration dinner at Vintage Cave.
How do chefs create the dishes that they make? What lessons can we learn from them to advance ourselves and the food industry as a whole? With each interview, we examine and dissect the creative processes behind taking a dish from conception, through development, plating, and eventually service to reveal the Anatomy of a Plate.
I first met Chef Chris Kajioka in 2012 outside of a hot dog stand in Honolulu. It wasn’t until after he left that the owner of the stand told me that he was the chef opening Vintage Cave.
Vintage Cave is backed by Japanese developer Takeshi Sekiguchi, and has been described as a restaurant that caters to the top 1% of the 1%. …
This is SVMA6628, and it is the best melon I have ever had in my life!
Some markets call it a “canary melon,” or a “golden honeydew,” because it has a smooth rind like it’s white and green cousin, however, that is where any similarities end. I hope they come up with a better name for it because it doesn’t taste like a honeydew, and the texture of the flesh is more similar to an Asian pear than any melon I’ve ever had.
The eye-catching yellow rind with bright white interior is beautiful. The flesh is firm, flavorful, and sweet. …
How do chefs create the dishes that they make? What lessons can we learn from them to advance ourselves and the food industry as a whole? With each interview, we examine and dissect the creative processes behind taking a dish from conception, through development, plating, and eventually service to reveal the Anatomy of a Plate.
It’s hard not to be a little in awe when meeting Chef Alex Atala.
His two-star Michelin rated restaurant, D.O.M., is considered the best in South America and is a perpetual fixture on the World’s 50 Best Restaurants list. He was featured in season two of the Netflix documentary series, “Chef’s Table.” He has a brown belt in Brazilian Jiu-jitsu, he’s an avid spear fisherman, he started a non-profit that advocates for Amazonian tribes, and he looks like King Leonidas. I later found out that he also collects and restores vintage motorcycles. …
This is for Chef Stan.
For almost the entirety of my culinary career, I knew of Chef Stanton Ho only by reputation. He was the Executive Pastry Chef at the Las Vegas Hilton from 1979–2007 before serving as the Corporate Executive Chef for Chocolates a la Carte until 2012.
Yesterday, the James Beard Foundation released the list of semifinalists for its annual Restaurant and Chef awards that will be held in Chicago on May 1.
Two Hawaii restaurants, Vino for “Best Wine Program”, and Senia for “Best New Restaurant”, made it on to the list this year. However, based on history, the odds are not in either of their favor.
Hawaii chefs rarely make it onto the finalist list, and the last Hawaii based chef to bring home one of the coveted awards was in 2003.
Why has Hawaii had such a long drought (going on 14 years) without a chef or restaurant making it to the finals? I sought out Hawaii’s three James Beard Award (JBA) winning chefs, Roy Yamaguchi, Alan Wong, and George Mavrothalassitis (Mavro) to find out. …
Chances are, until about a week ago, most people in the United States didn’t know what the Bocuse d’Or was. That is until Chef Mathew Peters made history by becoming the first American to win the prestigious competition held every two years in Lyon, France.
Now the question arises, how did Team USA finally come out on top of a competition traditionally dominated by European cuisine.
“The main reasons why America never did well in the past,” says Chef Alan Wong, member of the Culinary Counsel that advises Team USA, “was lack of funds and support.”
The lack of support Wong refers to is made evident in the 2001 documentary, “On the Road to the Bocuse d’Or,” which follows Chef Tracy O’Grady as she prepares for the international competition. The key scene of the documentary shows O’Grady practicing after a long day working as the Sous Chef at Kinkead’s Restaurant in Washington D.C. …
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