By Gennefer Snowfield •
December 27, 2008
The holidays are starting to wind down, but there’s still that mad dash to New Year’s Eve, the lavishly fun and festive foray into the next chapter of your life. If you’re a diehard foodie like me, your new year’s resolution probably consists of things like wanting to learn how to cook gourmet meals or master the art of entertaining — all while saving money and being as eco-conscious as possible in the process. It wouldn’t hurt to look fabulous while doing it, either!
Who are these women who arise looking airbrush perfect, whisk the kids off to school, work a full day and manage a perfectly prepared home cooked meal for dinner anyway?!
With the help of Behind the Burner, I have put together a cheat sheet for navigating the new year in style.
Before we delve into becoming a master chef and entertainer extraordinaire, let’s look like one. Thanks to Shannon Reed, kitchen couture is as stylish as designer label clothing. From jackets to aprons, she creates unique chef attire that is anything but uniform, and her selections will shroud you in the confidence you need to take on the task of cooking like a pro.
But what to make? Recipes in gourmet food magazines are either overly simplified and lacking in the artistry of the craft or too complex, resulting in a dilapidated dish that looks nowhere near as perfect as the glossy photo that accompanies it.
By Gennefer Snowfield •
December 10, 2008
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.
By Gennefer Snowfield •
December 3, 2008
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.)
