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Contemporary Terroir
Interesting People

Mitch Bechard, Glenfiddich's Brand Amabassador West, shares the very best. Thank you, thank you!

Lamberto Frescobaldi has been appointed the new President of Marchesi de' Frescobaldi, Tuscany's legendary 700-year old winemaking group. Bravo!

Food Arts just awarded their July/August 2013 Silver Spoon Award to Seattle Chef Tom Douglas for sterling performance. Bravo, bravo, bravo!

Patrick Norquet, the Product Designer Bringing Style to McDonald's French Division 

Sylvia Woods, 1926-2012. Harlem's Queen of Soul Food Who Taught a Whole Nation to Appreciate Its Complete Culinary Heritage

Marion Cunningham, 1922-2012. Inspired Advocate of American Home Cooking, James Beard Colleague, Author and Esteemed Grand Dame d'Escoffier

 La Mancha Wine Ambassador Gregorio Martin-Zarco shares a true Spanish treasure with the world.

Naeem Khan, Style Setting Designer of Michelle Obama's WHCD Dress

Terron Schaefer, Sak's Senior Vice President of Creative Marketing - Co-Creator of The Snowflake and the Bubble 

Pete Wells, the NEW Restaurant Critic for the venerated New York Times - Enjoy the Feast! Ah Bon Appetit!

Garry Trudeau Who Transferred the Faces and Feelings of the 1968 Harvard - Yale Game into the Insightful Doonesbury Commentary Cartoons

Chef Patron Massimo Riccioli of London's Famed Massimo Restaurant and Oyster Bar - Celebrity Perfect 

Carl Warner, Creator of Food Landscapes, a Culinary Terrain Extraordinary

Howard Schiffer, Founder of Vitamin Angels, Giving Healthly Future to Millions of Children

Françoise Branget, French National Assembly Deputy AND editor of La Cuisine de la République, Cuisinez avec vos députés! (or The Cuisine of the Republic: Cook With Your Deputies!)

Professor Hanshan Dong, Developer of the New Antibacterial Stainless Steel - No More Kitchen Germs!

Frieda Caplan, Founder of Frieda's - Innovative Vendor Who Introduced New & Rare Produce to U.S. Well Done Frieda!

Adam D. Tihany, International Famed Hotel & Restaurant Designer To Be New CIA Art Director - FANTASTIC CHOICE!

George Lang, Founder of New York's Trend-Setting Café des Artistes sadly Passed Away Tuesday, July 5, 2011. Rest in Peace.  A Great Gentleman. 

Chef Pasquale Vari of ITHQ - Canada

Nach Waxman, Owner of the Legendary Kitchen Arts & Letters Culinary Bookstore, NYC

Chef Roberto Santibanez, Noted Master of the True Mexican Cuisine - Both Historic and Modern 

Jeremy Goring, the Fourth Goring to Direct the Legendary Goring Hotel, London

Elena Arzak, Master Chef of Arzak, Basque Restaurant in Spain

Yula Zubritsky, Photographer to the Culinary Greats including Chef Anne-Sophie Pic

Adam Rapoport, New Editor in Chief of Bon Appetit

Christine Muhlke, New Executive Editor of Bon Appetit, which recently relocated to New York City

Darren McGrady, Private Chef to the Beloved Princess Diana 

Master French Chef Paul Locuse, Esteemed Founder of the Bocuse d'Or Culinary Championship

Graydon Carter, Editor Extraordinaire and Host of the Most Elite of Post Oscar Parties, The Vanity Fair Gala

Cheryl Cecchetto, Event Designer for Oscar Governor's Ball 2011

Antonio Galloni, the New California Wine Reviewer at Wine Advocate

Tim Walker, Moet & Chandon's New Photographer Extraordinaire

John R. Hanny, White House Food Writer 

Nancy Verde Barr, Friend and Colleague of Julia Child

David Tanis, Co-Chef of Chez Panisse and Paris

Colman AndrewsAuthor of Ferran

Special Finds

Thanks to the IceBag, your Champagne will now always be chilled. Bravo, Bravo, Bravo!

Canada's Crystal Head Vodka, 2011 Double Gold Winner at San Francisco World Spirits Competition - Though Halloween Perfect It's So Much More Than a Pretty Bottle: Fastastic Taste 

Post It Paper Watchbands - How to Remember Anything in Unforgettable Style

     
Kai Young Coconut Shochu - Stunning New Rice 'Vodka' from Vietnam, the Full Flavor of a Coconut in a Bottle!

Mandarian Hotel Group Now Offers Diners the Newest Cyber Currency - Worldwide E-Gift Cards

Qkies Cookies Makes QR Codes So Sweet

Air France Brings Art Aloft with New Menu Covers

Moet's Ice Imperial Champagne, a New Summer Favorite at Cannes Film Fetival Designed to Serve on Ice! 


P8tch, Customized Cloth URL patches - Perfect for Website ID Link on a Chef's Knife Roll

Dexter's New Knife Shape, the DuoGlide - An Innovative Design that More Than Makes the Cut & Then Some!

Spring Cupcakes, Perfect for Easter and Beyond, Thanks to Jelly Beans

Chocolates as Stunning as Rare Jewels from Promise Me Chocolate: Great for Mardi Gras or Elegant Weddings

Microplane's Fantastic New Hard Cheese Mill Exclusively from Williams-Sonoma

Be Enchanted by Red Italian Rosa Regale Sparkling Wine, Perfect with Chocolate for a Rose Themed Wedding

Moet & Chandon, the Official Champagne of the Oscars

Hu2 Design,  Art Stickers for the Kitchen 

Dry Fly Vodka of Washington State

New Portability with the Collapsible X-Grill by Picnic Basket

Before there was Champagne, there was Saint-Hilaire, the original sparkling wine

Chilean Winers to Remind Us All of True Courage

Monk's Head or Tete de Moine Cheese Slicer by Boska

The Amazing Smoking Gun by Poly Science

Maytag - Great Blue Cheese

Bookshelf

Ukutya Kwasekhaya - Tastes from Nelson Mandela's Kitchen is more than a just a book of recipes. Each dish tells one part of the 20 year journey the Mandela Family's cook traveled on South Africa's path to freedom.

Like Water for Choclate uses Magical Realism to capture the transformative qualities of everyday food and drink into something more. Also consider reading (and enjoying) Joanne Harris' amazing Chocolat.

Seven Fires by Argentine Grill Master Francis Mallmann is a must have book as all things Latin are set to become a major culinary trend.

Food Landscapes by Carl Warner, London's Amazing Commercial Food Photographer (and yes, there is a 2012 Image Calendar for your wall - Happy New Year!)

Trading Up by Michael J. Silverstein and Neil Fiske, a Must Read for All Who Market Luxury

Las Cocinas del Camino de Santiago de Compostela Captures the Essence of this Great Spanish Journey of Discovery

La Cuisine de la République, Cuisinez avec vos députés! (The Cuisine of the Republic: Cook With Your Deputies!) by Françoise Branget

Toast by English Food Writer Nigel Slater

Dinner at Buckingham Palace by Charles Oliver, Royal Household Servant

Tihany Design by Adam D. Tihany and Paul Goldberger - Truly Inspiring!

Hollywood Cocktails by Tobias & Ben Reed

The Art of the Chocolatier by Master Chef Ewald Notter, National Pastry Team Champion

The Stork Club Bar Book by bon vivant and culinary critic Lucius Beebe

Les Gouttes de Dieu, French Edition

Great Places

Entries in iPhone (3)

Monday
Oct242011

Thoughts from Steve Jobs’ Memorial Service that Relate to the Culinary World

This past Sunday Apple’s famed founder, Steve Jobs, was honored by those who shared the creativity world he skillfully crafted into a reality at an invitation only memorial service.

Tim Cook, who became Apple’s acting CEO in August when Jobs retired due to mounting health problems, gave the keynote address at Stanford University and remembered some of Job’s statements that remain to this day in his mind as a mirror of the man.

Because creativity is a universal quest, these statements also relate to our industry and the desire to create meaningful value, rather than merely matter or money.

Consider….

"Simple can be harder than complex; you have to work hard to get your thinking clean to make it simple, but it's worth it in the end because once you get there, you can move mountains."

What seasoned chef does not recognize the wisdom of these words? Over-spicing, over-producing can often be so easy as to be seductive so the degree that purpose and focus are lost.

Insightful simplicity often requires a strength of clarity as the louder winds of confusing clutter rumble by.  

"Technology alone is not enough. It's technology married with liberal arts, married with the humanities that yields us the result that makes our heart sing."  

One of the dangers of our profession is that technique and tools can separate us from an understanding that we do not ever create alone.  The outer form may differ – a chef creates from meat and flour, an Internet designer with screen and sound. Yet the desire to communicate, to connect is the same and mutual.

"If you do something and it turns out pretty good, then you should just do something else wonderful, not dwell on it for too long, just figure out what's next."

A menu is an opportunity, not the definition of a career. To remain always the same, hanging onto what we call 'success,' is at best a limitation and a worst an early creative death while the body labors on in boredom and regret.

Creation is ultimately about learning through expression and experience.  Never fear to move on once the lesson to be learned has been learned.  Steve Jobs never did. Neither should we.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Thursday
Oct062011

Thank You Steve Jobs for Sharing the Courage to Create

On October 5th Steve Jobs died. The innovative CEO founder of Apple Computers (and creator of Pixar Animation Studio) conceived product after product that has touched and benefited our Industry.

What chef, what F&B director, what sommelier has not had their day made easier through the use of a laptop computer, iPhone or iPad? Who has not eased the stress of the day with music thanks to an iPod? Or failed to cheered when our professional values were shared with diners in the amazing film Ratatouille?  

Yet Jobs has left an even greater gift for us all than those wonderful tools listed above.  That gift is a view of what true creativity is about and how we achieve it. Nowhere is that better captured than in his address to the 2005 graduating class of Stanford University near his home in California.

Please take a moment and watch this astounding presentation about courage and creativity. Then, if you find it appropriate, share it with others – thanks in large part to the very technology that Jobs created and shared with all of us.

Thank you Steve Jobs! You made all our 'jobs' a lot easier!

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Wednesday
Nov172010

Make Christmas Easy and Original with Simply Postcards

Thank goodness for smartphones - nothing makes Christmas easier.  There are several apps now appearing on iPhones and their many cloned cousins that can make many traditional holiday activities more personal, less expensive and virtually stressless.

After you've purchased gifts at amazon.com or bargain shopped on ebay.com, why not make every Christmas card you send this year new and original? Just download Simply Postcards (the app is free).  Then take photos that are uniquely personal - that special ornament on the tree, your front door wreath, local snow, holiday activities.

The Simply Postcard software enables you to easily upload your photos (past or present) into the app and then flip the postcard to add a personal holiday message. Type in your address and that of the recipient and Simply Postcards will mail the actual card in full professional color via post.  

Just think of all the application: create a host's thank-you postcard with an image taken at their holiday party, the image of a favorite holiday treat with attached recipe for a friend, the children's holiday school events, your neighborhood decorations or winter vacation destinations. 

Done, easy and inexpensive! What could be easier - you can even get the children involved taking photos and sending cards to friends and family.

And if you think all this might be just too modern, just remember the first Christmas 'cards' were actually postcards, yes postcards, produced in England in 1843.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2010