All articles tagged with #chefs
A panel of nutritionists, athletes, and chefs shares nine high-protein meals that balance flavor and function, from chickpea bowls and shakshuka with chorizo to a sushi rice bowl, freeze-dried ruby chicken curry, Thai green curry, leftovers roast, an açaí bowl, a hearty scramble, and a protein shake paired with muesli, with practical prep tips to help hit daily protein goals without sacrificing variety.
The North America’s 50 Best Restaurants 2026, announced in New Orleans, crowned Smyth in Chicago as No. 1, with Calgary’s Eight at No. 2 and Lincoln, Ontario’s Pearl Morissette at No. 3. The list spans 20 cities, including 14 Canadian and 36 U.S. restaurants, and features 18 new entries. New York’s Lysée pastry chef Eunji Lee was named Best Pastry Chef and Aldo Sohm won Best Sommelier.
Fine-dining chef Ham El-Waylly embraced home cooking during the pandemic, turning his techniques into approachable dishes for his cookbook Hello, Home Cooking; his Crispy Salmon and Bulgur Salad features toasted bulgur and salmon skin seared in a hot pan before oven finishing, a chef-worthy centerpiece inspired by flavors from Qatar, Bolivia, Brazil and Egypt.
In London, about 100 Italian chefs assembled at Chelsea Town Hall to craft a 440.6-meter tiramisu, surpassing Milan’s 273.5-meter record. The dessert used 50,000 ladyfinger biscuits and more than 3,000 eggs and was assembled live on site under Guinness World Records validation, finished with a golden crown to honor the King and Royal Family.
Reddit threads and veteran chefs say swordfish is one of nine dishes restaurant workers avoid due to parasites like anisakis, sometimes visible during prep; while cooking to 145°F or freezing at -4°F for seven days kills the parasites, many diners and pros still skip it, a risk worsened by warming oceans.
Denmark’s culture minister unveiled an exploratory plan to reclassify gastronomy from craft to art, potentially granting top chefs state subsidies and arts funding if Parliament approves. Aiming to keep the country at the culinary cutting edge—anchored by New Nordic pioneers like Noma’s René Redzepi—the move invites debate within both the culinary and art worlds about what constitutes art and how such support would be allocated.
Los Angeles-area chefs and restaurants earned about two dozen James Beard Award semifinalist nods in 2026 across categories including Best Chef: California (Kwang Uh of Baroo, with LA peers like Moo’s Craft Barbecue’s Andrew and Michelle Muñoz, Dave Beran, Brian Dunsmoor, and others), Outstanding Chef (Gilberto Cetina of Holbox; Niki Nakayama), Outstanding Restaurant (Antico Nuovo), Emerging Chef (Fátima Juárez; José Olmedo Carles Rojas), Best New Restaurant (Ki; RVR), Outstanding Restaurateur (Last Word Hospitality), Outstanding Bakery (Gusto Bread), and more (Daisy Margarita Bar for Best New Bar; Jason Lee of Darling for cocktail service). Finalists are announced March 31 and winners June 15 in Chicago.
Massachusetts makes a strong showing in the 2026 James Beard Award semifinals, with O Ya Boston named a semifinalist for Outstanding Restaurant; Pao Thampitak of Gaaeng Supper Club as Emerging Chef; Monica Glass and Whitney Stancil among Outstanding Pastry Chef or Baker nominees; Ostra cited in Outstanding Hospitality; Spoke Wine Bar and Talulla recognized in Bar/Wine categories; Nader Asgari-Tari and Alyssa Mikiko DiPasquale listed for Beverage Service; Sāsha Coleman of Comfort Kitchen and Amarilys Colon of La Padrona named Best Chef: Northeast semifinalists; finalists are announced March 31 and winners on June 15.
The James Beard Foundation announced the semifinalists for its 2026 Restaurant and Chef Awards, with Vermont representation across several categories: Café Monette in St. Albans named a Best New Restaurant semifinalist; Leslie McCrorey Wells (Pizzeria Verità, Trattoria Delia, Sotto Enoteca) is a semifinalist for Outstanding Restaurateur; Kate Wise of Juniper Bar & Restaurant is a semifinalist for Outstanding Professional in Cocktail Service; and three Vermont chefs were named semifinalists in Best Chef: Northeast—Tiara Adorno (Crooked Ram, Manchester), Paul Trombly (Fancy’s, Burlington), and Max Vogel (Ondis, Montpelier). Semifinalists advance to the list of nominees on March 31, with winners announced June 15 in Chicago.
Former chefs share their reasons for leaving the culinary industry, citing low pay, lack of benefits, physical and mental health issues, burnout, and the desire for a better work-life balance, with many expressing frustration over industry practices and toxic work environments.
Anne Burrell, a renowned Food Network chef and TV personality known for her fiery spirit and culinary expertise, has passed away at age 55, prompting tributes from colleagues and fans who celebrated her legacy and impact on the culinary world.
The San Francisco Bay Area had a strong showing at the 2025 James Beard Awards, especially in media categories, with winners including Mackenzie Chung Fegan and Preeti Mistry, despite no local chefs or restaurants winning in the main categories. The event highlighted regional talent and ongoing issues within the industry, such as representation and social commentary.
Four professional chefs unanimously ranked Arby's curly fries as the best fast food French fries, citing their crispiness, seasoning, and temperature, with popular dipping sauces including Horsey Sauce, ketchup, ranch, cheddar cheese, and Arby's sauce.
Three chefs agree that the secret to the best potato salad is starting with whole potatoes cooked in cold, salted water, which enhances texture and flavor. They differ in how they handle the potatoes after cooking, but all emphasize the importance of the initial cooking method and suggest adding flavorful extras like mustard, crunchy vegetables, or spices to elevate the dish.
Chefs unanimously recommend chorizo as the best store-bought sausage, highlighting its versatility and flavor, with Cacique Pork Chorizo being a favorite for its perfect balance of flavor and ease of cooking.