Category: food

Savory delights with Carla, an aspiring culinary artist

For a woman who is known for her desserts, Carla can certainly throw down when it comes to savory. Indeed, only (only?) three of the nine (yes, nine) dishes that she prepared for us were desserts, but we certainly weren’t going to complain. But that’s just what happens when you have a veteran of Michelin-starred…
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What’s Sizzling: 2018 New York Food Trends

Food trends are often thought to be fleeting and short lived. But the elusive nature of food trends, much like fashion trends, reveals a more complex reality. The Kale phenomenon of the early 2010’s actually took root sooner, as far back as 1996 when the LA Times published a feature on the leafy green. In…
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Mistakes You Don’t Know You’re Making Buying Produce

Rene Redzepe’s rise to fame sent waves through the culinary world. By age twenty five, he opened his own restaurant in Copenhagen. Now, at age 37, he’s published cookbooks, met famous chef, and  Norma  is a two-star Michelin restaurant. But Work in Progress, his 2013 part journal, part cookbook, revealed business has been anything but…
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The Case for Fat: When you Shouldn’t Skimp

Personal and private chefs are expected to provide many things at once: convenience, fresh ingredients, flavorful meals, and, increasingly, healthy ones to boot. The problem? Healthy means something different for everyone and for some, it means low-fat  and nonfat meals. And while there are countless ways to cut fat in everything from hearty dinner entrees…
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The Whole Beef: Why you Should Cook with Organ Meats

Most personal and private chefs think that making the best selection of meat often is the most expensive. For steak, the most prized are t-bones, tenderloins, Filet Mignon, New York Strip, and prime rib. But should we start questioning if we’re always getting “the best“? There is a correlation between the desire for these cuts…
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Two Foods You Should Never Wash in the Sink

Gloves are one of the first things personal and private chefs reach for when they’re preparing meals.  Whether they’re disposable gloves or reusable ones, chefs use gloves to promote food safety. In fact, gloves may be doing the very opposite-and putting clients’ health at risk. A report by FoodBeast investigated the correlation between gloves, especially…
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Pizza Perfect: What you Need to Know to Serve a Memorable Slice

Pizza is one of the most consumed foods in the United States: on a given day, Americans eat an outstanding 100 acres worth. Even during last year’s decline in restaurant profits,  pizza still was exceedingly popular and far less susceptible to customers looking to get food outside of sit down franchises. And that popularity is…
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Naturally Sweetened Desserts You Need to Prepare Before Summer Ends

Chef Liccia Jaccard doesn’t work in clients homes or a restaurant kitchen. Instead, she cooks for Malibu Beach Recovery Center for men and women trying to overcome addiction. But her role isn’t simply provided meals: it’s part of the healing process. Her main goal? Provide meals and nutritional guidance that emphasizes whole foods without added…
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Beyond Lattes: Pumpkin Dishes You Never Thought to Make

Americans seem to be obsessed with it, from the edge of California to the tip of Maine and everywhere in between. Shelves are stocked, coffee mugs filled, and pies baked as the months cool. The ubiquitous “pumpkin spice”  is a $400 million dollar industry the United States, accounting for a slew of processed foods like…
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Go Naked: Why Fondant is No Longer the Only Way to Decorate

He’s sculpted a submarine and shaped a guitar, constructed a fortune cookie box and molded sharks. And that’s only a few of his often eccentric, and usually towering,  projects. Buddy Valastro, fondly known as the “Cake Boss” of the TLC show, never shies away from a challenge, creating lifelike cakes unimaginable to even most pastry…
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