One Great Chef

04/18/2024

The Road to Terra Madre goes to Milano!

Dal 18 al 20 aprile partecipa a Futur : un futuro sostenibile in un dialogo tra natura e materia, l’evento a cura di Prolink e Slow Food Italia che anima il programma del FuoriSalone 2024.

Molte le iniziative in programma tra workshop, degustazioni, presentazioni e attività esperienziali che mettono in luce modelli virtuosi di sostenibilità ambientale, sociale e culturale.

In particolare, ti segnaliamo:

⏰ il 19 aprile alle 15:45 il workshop "Il cibo che mangi… Lo conosci davvero?" dedicato ad approfondire la conoscenza del progetto dell'Orto Slow Food nelle scuole. Il progetto compie quest'anno 20 anni di età, e come un seme fertile ha segnato l’attività di Slow Food nel campo dell’educazione, coinvolgendo istituti scolastici di primo grado, con l’obiettivo di costruire una cultura alimentare basata sul piacere e su una forte coscienza ambientale. Non meno importante, l'orto è anche un divertente e partecipato strumento per il cambiamento, che nella difesa della biodiversità ha un elemento fondante. Una biodiversità fatta di varietà vegetali da curare e veder crescere in campo, ma anche di organismi piccolissimi: come i lombrichi, che abitano il suolo e contribuiscono alla sua fertilità, o gli insetti pronubi, che volano di fiore in fiore trasportando il polline.

⏰ il 20 aprile alle 10:30 la presentazione del libro "Il chilometro consapevole" scritto da Carlo Catani, ideatore del progetto Tempi di Recupero insieme a Carlo Petrini. Cosa significa chilometro consapevole? Consapevole si indica un cibo che non misura solo la distanza tra il luogo di produzione e quello di consumo, come chilometro zero, ma qualcosa di ben più complesso e profondo, come gli aspetti qualitativi e sociali di un prodotto. Aspetti non sempre facili da misurare. Il libro suggerisce consigli e strumenti semplici e intuitivi, supportati da schede di approfondimento, utilizzabili da tutta la filiera, attraverso cui avere risposta a qualche domanda e stimolare ulteriori ricerche.

Partecipa a Road to Terra Madre a Milano! 👉 https://2024.terramadresalonedelgusto.com/futurability-un-futuro-sostenibile-in-un-dialogo-tra-natura-e-materia/

04/18/2024

Love Bologna, a perfect city for food, knowledge and architecture. The only thing I love more than mortadella there, is strolling with a panino of it through the many colonnades of the city.

There were about 180 towers in Bologna in the 12th century. The tallest, 97 meters high, still stands. See more: themindcircle.com/bologna-medieval-towers/

04/17/2024

Seriously easy, pretty much fool proof and delicious to boot!

02/27/2024

02/27/2024

The key is on getting them done! Perfection is the outcome of a beloved journey!

01/25/2024

Philosophy backed by technique, practice and creativity.

01/06/2024

then you let creativity fly!

09/30/2023

Looks like David squandered a great opportunity to learn more while in culinary school. Doesn't matter what the course work is, what you get out of it is usually a measure of what you put into it.

09/30/2023

To a recipe, to a product, to our guests.

09/23/2023

Be still my heart. I love truffles. This is a wonderful primer in just about 1 minute. It reveals the two most common mistakes people make in using truffles from one of the finest purveyors in Italy.

09/23/2023

I don't often disagree with the great chef Morimoto. I believe that learning the rules allows you a spring board for invention by bending and breaking and recombining the rules!

09/19/2023

Thanks to all the artisan cheesemakers keeping it deliciously real. Small producers count on us to keep them in business. Not all cheese should be heavily commercially processed.

09/19/2023

Don't you love it when someone shares a perfect food find? If that someone happens to be Michael Ruhlman of Cocktails Ratio, Ratio, and Charcuterie acclaim-you gotta go! To all my peeps in New England PLEASE enjoy some pastrami on my behalf. I will salivate in New Mexico.

09/17/2023

Love in a bowl! Each person adds just a bit of themselves and a LOT of love when making chicken soup for someone else. This version is lovely.

This year and Rosh Hashanah coincide and both start on Friday! If you're looking for a Mexican style matzo ball soup, this is one my grandmother used to make. She added parsley and nutmeg to her matzo balls and I started adding toasted sesame oil, which gives them a toasty, nutty depth of flavor that's so nurturing and comforting. They are served in a chicken broth with steamed mushrooms and jalapeños. It is SUPER Yum. Recipe: https://patijinich.com/post_1/

09/17/2023

Their love story was our gift. Without Paul's championing Julia's curiosity and precision in sharing French techniques and foods in a great culinary wasteland (at the time) there would be no "star chefs", even fewer women making careers and even fewer helming restaurants. Julia forged a path of her own with the support and love of Paul. How lucky was she and how lucky are we!

Did you know Paul helped create the illustrations for many of Julia’s cookbooks? In Julia’s memoir, My Life in France, she explained how they developed their process, while working on her first cookbook, Mastering the Art of French Cooking:

“In the course of devoting so many hours to The Book, Paul and I came up with a new way to illustrate the making of recipes; rather than the standard depiction of a cook working away at a table, we thought, why not illustrate, say, the trussing of a chicken from the cook’s standpoint? Paul pointed out that an artist would practically have to sit in the cook’s lap to achieve the right combination of technical exactitude and ideal point-of-view; the answer, clearly, was to use photographs.”

Julia goes on to explain that as she cooked, Paul would photograph over her shoulder and then they’d send the photos to an artist who would make drawings for the book. In the photo above, from years later, Paul again helps Julia with an illustration, showing the strength and durability of their creative partnership. For more on Julia’s life and work, see the comments. (Photo: Schlesinger Library, used with permission)

09/14/2023

Wonderful paying it forward! Food is Life and not everyone has equitable access. Thanks to the Julia Child Foundation for their generous grant and to Chef Sean for lighting the way.

In honor of chef, award-winning cookbook author and activist Sean Sherman receiving the 2023 Julia Child Award, the Foundation will make a $50,000 grant to North American Traditional Indigenous Food Systems (NATIFS), a non-profit organization founded by Sherman and dedicated to addressing the economic and health crises affecting Native communities by re-establishing Native foodways. The funding will support the Indigenous Food Lab, an education and training center working to develop and support Indigenous kitchens and food enterprises in tribal communities, bringing cultural, nutritional and economic revitalization across North America.

We look forward to celebrating Sherman and his incredible work through NATIFS and the Indigenous Food Lab at the 9th annual Julia Child Award Gala, taking place Tuesday, October 24, at The Depot Renaissance in Minneapolis, Minnesota. For more information and tickets, see the comments. (Photo: Nancy Bundt)

The Sioux Chef Indigenous Food Lab

09/06/2023

It is so difficult to buy them now and have to wait to use them. It makes me go all Veruca from Willie Wonka..."I want it now!"

08/21/2023

Oh Lord why is cheese so addictive?

08/21/2023

Got to plan for the short winter garden and an inside one this year

There’s lots to enjoy about the last days of summer, but my gardening brain is already looking towards autumn

08/21/2023

Did you know that preparing salad dressings from scratch is both approachable and affordable? Making your dressings in-house is a delicious option to help encourage students to make healthy meal choices. Our recipe for 1000 island dressing is an excellent alternative for store-bought salad dressings that often contain high white sugar content, lesser quality oils, and preservatives. Find the recipe here: https://www.thelunchbox.org/recipes-menus/recipes/DR008