Green Options » Divya Gugnani

Liquid Gold from the Land Down Under: Yellingbo Ships Recyclable Cask-Fulls of Goodness Right to Your Door

Gennefer Snowfield — Thu, 15 Jan 2009 19:06:43 +0000

Question: What does organic olive oil, the environment, love songs, Tsunami relief and adventures on the high seas all have in common?

Answer: One extraordinary man.

And his name is Jeremy Meltzer, philanthropist-adventurer-musician turned entrepreneur-olive farmer who found passion, purpose and prosperity in a 100% recyclable cask of extra virgin olive oil.

So, when Divya Gugnani of Behind the Burner told me about Jeremy — and that I would have the amazing opportunity to follow media divas like Martha Stewart in interviewing him – I was beyond thrilled. Before I even connected with him, I was already moved by his unique story and the countless ways in which his endeavors are helping women, orphans and the environment. But I had no idea how far-reaching his efforts actually go and the life-changing experiences that have led him here. For Jeremy, it’s not just about eating and drinking better — it’s about living better and his main goal is to help others do just that. From small gestures to grand scale initiatives, Jeremy is a beacon of hope, bottled and direct shipped to you from Australia.

He also happens to be very easy on the eyes with a voice that has the smooth enchantment of Michael Buble mixed with the depth of Andrea Bocelli. Needless to say, I’m kicking myself for conducting a phone interview instead of meeting him in person while he was in New York City meeting with The Food Network. I am, however, listening to him croon love songs as I write this for added infatuation inspiration.

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Behind Bravo’s Season 1 Top Chef Winner: Harold Dieterle Opens the Apron in an Exclusive Interview

Gennefer Snowfield — Wed, 10 Dec 2008 16:20:34 +0000

The Bravo TV Series, Top Chef, is one of the highest rated food shows on television right now, and it all started with Season 1 where Harold Dieterle won over the judges and emerged as one of the hottest new chefs in the country world. But despite the fame and celebrity status that has ensconced him since his big win, Harold remains the picure of humility, reaffirming his commitment to hard work, passion for cooking and his one true love, food.

Although I spent most of season 1 swooning over him his dishes, I put on my journalist’s cap and was the picture pf professionalism in conducting an interview with him (thanks to Divya Gugnani, founder of Behind the Burner) where I learned that it takes more than just skills to create a culinary masterpiece. It takes heart. And that’s something Harold has by the measuring cup full.

Favorite indulgent food: Sun Chips & Ben Jerry’s Ice Cream

Favorite healthy food: Ripe Fresh Fruit

One kitchen tool you can’t live without: Vita Prep Blender

One ingredient you can’t live without: Salt

Your cooking philosophy in one sentence: Love it and it will do whatever you want

I couldn’t start out the interview without talking about Top Chef. What was it like to win such a fiercely competitive and high profile competition?

It was a great honor to be recognized by influential people in the food industry.

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Behind Gavin Kaysen: Award-Winning Chef and Vegetarian Virtuoso

Gennefer Snowfield — Wed, 03 Dec 2008 14:23:10 +0000

Behind the Burner brings us another beacon of culinary mastery, Gavin Kaysen, a renowned chef whose vibrant vegetarian dishes are as notable as he is, and whose unique approach to simplicity brings unexpected boldness to his creations.

Currently the Executive Chef at one of New York City’s premier dining destinations, Café Bouloud, Gavin blends international flair with practical application, and shares his real world tips, tricks and secrets from the celebrated chefs and famed kitchens that he’s had the honor to grace from around the globe. From Food and Wine’s esteemed best new chefs listing to a stint on Iron Chef and dozens of other accolades in between, this modern day renaissance chef is full of surprises, and I had the chance to sit down with the man himself to learn more about why this promising young chef is one to watch. And why he can equip you the tools, the confidence, and the kitchen know-how for carving your own culinary visions. (Your own restaurant not required.)

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Behind Closed Doors: Secret Tips and Tricks from One of the Hottest Chefs at NYC’s Most Exclusive Restaurant

Gennefer Snowfield — Wed, 26 Nov 2008 20:32:16 +0000

As part of our Behind the Burner food series, I had the unbelievable opportunity to chat with John DeLucie, Executive Chef and Partner of one of New York City’s top celebrity hang outs, The Waverly Inn, a spot so exclusive, the dining is by invitation only.

Needless to say, this gastronomic gem has catered to the highest of high profile crowds, making it a venue to see and be seen while serving up some of the most extraordinary cuisine this side of Eden. But thanks to the passion of Divya Gugnani, chef, foodie and founder of Behind The Burner, a website that brings the most coveted tips and trends in the culinary scene to the masses, dining like a star is as close as this blog post.

So, read on as we literally go Behind the Burner of the Waverly Inn and inside the creative mastermind that has turned dining into a red carpet event.

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5-Star Dining at Home: Behind the Burner brings you tips and tricks from today’s top chefs.

Gennefer Snowfield — Tue, 18 Nov 2008 16:33:55 +0000

We all know the joys of dining out, feasting on flavorful fare, consuming creative cuisine and devouring decadent desserts, ‘oohing’ and ‘ahhing’ at the tantalizing tastes that whisk us from the doldrums of everyday life to some epicurean plane of existence.

But what if you could create those culinary masterpieces at home?

Thanks to Divya Gugnani, you can.

This Harvard educated Venture Capitalist-Turned-Chef is the prolific powerhouse behind Behind the Burner.com, a cooking wonderland dedicated to bringing savory secrets of fine food preparation from renowned restaurants around the world to your table, one gourmet recipe at a time.

I had the pleasure of speaking with Divya and learning more about the brains, the bites and the business. And she’s as talented in the board room as she is in the kitchen, with an infectious energy and passion that, like the food she and her chefs prepare, leave you yearning for more.

This will be the first in a series of posts featuring Behind the Burner chefs, organic cooking ideas and special offers for the Eat. Drink. Better. readers, so be sure to check back each week for the latest in edible enjoyment.

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