History of Atera Restaurant Mr. Lightner opened Atera in March after winning a national reputation at Castagna in Portland, Ore., and cooking at Noma in Denmark and Mugaritz in the Basque Country, poking around in their cabinets of curiosities. He touched down in New York’s hermetic environment, trailing wild ideas from the West Coast and Europe like alien spores, (Pete, 2018). From one of the founder of “contemporary”, also known as “Nouvelle Cuisine” Michel Guerard, Atera Restaurant adopted this style of cooking. Contemporary cuisine utilizes each ingredient, respecting the integrity of it as much as possible, (New York Times, 1992). The ingredients demand the highest quality, freshness, raising method, not industrialized, and limited number of ingredients. It is better to use the finest, most outstanding ingredients you can find, prepare them to the utmost of your ability, and add items that will accentuate the flavor of the ingredients without imposing on, or masking, the original flavor, (Pete, 2018). Utensils are pure artisanal, made by true artisan, ice cube for Temperance pairing are cut by hand, and so does bread, the best and most beautiful herbs and flowers are selected for …show more content…
Ronny has an elegant cooking style, where unique food and visual art are combined. ”The Sensory Kitchen”, introduced by him, is a style of cooking where the dinning guest’s eyes, ears, nose and taste works together during the meal to capture perfection on the dishes. The priors working place where him developed his skills are: 2000 – Trained at Molskroen; 2002 – Winner of ‘Culinary Star of Europe’; 2004 – Chef to Her Majesty the Queen at the royal yacht Dannebrog; 2005 – Sous-chef at Hotel d’Angleterre; 2006 – Souschef at Restaurant Premisse; 2007 – Winner of ‘Chef of the Year in Denmark’; 2007 – Sous-chef at Restaurant Geranium; 2009 – Executive chef, Restaurant AOC; 2013 – Executive chef, Hotel
What’s cooking at Carrabba’s? Fanny Fern once said, “The way to a man’s heart is through his stomach” (Fern 1). This not only holds true for men, it surly can be said about anyone. A restaurant that can capture anyone’s heart is Carrabba’s Italian Grill. What makes it different from all the other Italian restaurants?
Geoffrey Zakarian success was not something that was created over night it was something he learned from the best. Zakarian was trained traditionally under some of the finest French master chefs (Chef/Proprietor, “TOWN”). Zakarian took success by the neck as he started at the restaurant Le Cirque (a Manhattan restaurant) and was named Chef de Cuisine (Chef/Proprietor, “TOWN”). In 1987 he became the executive chef at ‘21’ Club then in 1990 he was hired, same position, at “44” at Royalton (Geoffrey Zakarian). In 1995 he opened the Blue Door at Delano Hotel in Miami, Florida (Geoffrey Zakarian). Zakarian kept opening establishments and getting hired in high positions from that point on. He graduated the Culinary Institute of America (Iron Chef Geoffrey Zakarian) and within 15 years he made several trips to Europe working briefly in restaurants like Pierre Orsay in Lyon, the Porchester in London, Auberge de lilll in Alsace and more (Chef/Proprietor). Now about 20 years later we know him as a food personality, he is on Chopped, 24 Hour Restaurant Battle, Best Thing I Ever Ate and Iron Chef America.
In the modern day, being classified as a great chef in the public eye is no longer just judged on food quality. Previously, chefs used to be judged only on the taste and look of their food. In more recent times, chefs are under great scrutiny in all aspects of their public lives. Chefs are now judged on their restaurants and television shows, as well as technical kitchen skills, such as the taste and look of their food and their training in culinary schools. The characteristics Bobby Flay exhibits prove him to be a superior chef compared to Rachael Ray.
Antoine’s’ is one of the oldest family ran restaurants in the USA.[] It was established in 1840, by Antoine Alciatore a French immigrant. His main inspiration was to bring a little bit of his home to New Orleans. It was a big help to him that the city was already filled with French speaking people; French dinning was naturally the next thing introduce to the city. He and his wife, Jules Alciatore like so many others came to America in search of wealth and prosperity.[] Pension Alciatore was the name of their first location and its aromatic odors wafting from their kitchen brought New Orleans to the door. By 1868 with increase of population, the official location of the restaurant became permanent on St. Louis Street; this where the restaurant stands today.
“ I opened the first Wendys restaurant because I felt that there should be a place where fresh hamburgers are made just the way the customer wants it.” That is as true today as it was thirty one years ago when Dave Thomas first spoke those words. People put their trust into Wendys everytime that they eat there. Infact Wendys is the only fast food place that offers the Frosty (Wendys Web Page).
middle of paper ... ... Many a husband judges his wife's love and respect by the hotness of her sauces. Considerable ingenuity is also displayed in the preparation and variety of breads, fried cakes, and. fritters prepared from flours made from cassava, millet, manioc, wheat, and corn.
According to Eric Schlosser, an Oxford graduate and investigative journalist, fast food stands began to pop up in the 1920s “with a handful of modest hot dog and hamburger stands in southern California” (3). Yet, their rapid explosion didn’t come until the 1950s. Several factors contributed to this growth of fast food, including America’s love for the automobile, the construction of a highway system, the development of suburban communities, and the baby boom after World War II. In their article “Postwar America at Home, 1945-1960,” historians Gary B. Nash et al observe that, “The postwar era of the 1950s was one of the most prosperous in American history; it was fueled by wartime savings, favorable business conditions fostered by governments at all levels, and federal dollars in the form of the GI Bill, defense spending, and highway construction.” The constructions of new highways lead to the construction of more automobiles. With an increasing population due to the baby boom, housing was becoming limited. The problem of limited housing was addressed by the GI Bill, enabling families to acquire loans to build new houses. With farther away areas becoming more accessible by cars and highways, suburban communities were able to develop. Finally, life in suburban communities meant a reliance on the automobile to get everywhere. The car culture exploded, and life came to be centered on the automobile.
Magnus Nilsson Magnus Nilsson was born November 28th, 1983 in Jämtland County Sweden. Nilsson is one of the worlds finest chefs dedicated his life to cooking since he was three Cutting cucumbers with his grandma on her 50-acre farm, Nilsson also would be hunting and gathering on her farm two. growing up he wanted to be a marine biologist but decided to go to cooking school instead. After he attends cooking school he would move to Paris and find a job at the Michelin star restaurant LArestance. Nilsson would move back home to Sweden.
Families have food and drink recipes created and passed down from generation to generation. Some families are known for their specialty dishes. Countries are no different as they have special items that they grow and export. There are menu items that represent the self-image and identity of the country. Cultural traditions will determine the what, and why of a particular cuisine. These foods are served in restaurants as well as homes with pride. There will usually be a well told story behind the selection. Agricultural conditions will sometimes play a significant role in the finished product. Some of the cuisine selected as specialties may be the same for another culture. The only difference could be the selection of seasonings which are readily available to them or the side dishes served. History, heart and culture are the essential ingredients in a nation’s cuisine of choice. The opportunity to indulge should never be turned down (Away2013).
In the painting known as The Cook (c. 1630-1640) (Fig. 1), the celebrated Genoese artist Bernardo Strozzi has depicted a genre scene that would – perhaps – not seem amiss nestled amidst the portfolios of the renowned Flemish genre painters Pieter Aertsen, Pieter Brueghel the Elder, and Willem Buytewech. Its composition features the interior of a cavernous kitchen, where an enticing young woman – presumably the titular cook – appears intent on plucking game. It could be argued, however, that The Cook – like the genre scenes of Aertsen, Brueghel, and Buytewech – enjoys myriad other conceits: that it is not, in fact, an undemanding, or unexacting, depiction of domesticity, but a piece that offers its viewers a commentary on the differences between
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
Have you ever tried to cook a delicious meal to impress your friends or family members? Most Americans cook despite the challenge associated with it. It takes courage and bravery to be a chef. An individual must have a passion for cooking and preparing meals from recipes. An experienced chef must have a lot of creativity on the plate and knowledge on the field. However, being a professional chef comes with many obstacles such as, standing in the kitchen for long hours can cause health problems, or the amount of stress a chef deals with can be overwhelmed, and the unhealthy eating habits that leads to overweight and over-eating.
Many people dine at restaurants’ and hotels’ but are unaware of the system utilized within the kitchen. They simply go to enjoy the food, unaware of how it is prepared. Interestingly, the kitchen is run by a Kitchen Brigade system (Brigade de Cuisine) which is a hierarchy system invented by Georges Auguste Escoffier to ease and simply the operations of a kitchen. There are two types of kitchen brigade which are the classic kitchen brigade and the modern kitchen brigade. This report aims to explain each of the system, the individuals involved in it and the responsibilities of each person.
McDonald’s restaurant was founded by two brothers, Richard and Maurice (Dick and Mac) McDonald, in 1940. They initially opened the restaurant under the name McDonald’s Barbeque which was located in San Bernardino, California. The McDonald brothers had a vision of a drive-in restaurant that focused on quality food and good service. They served a simple menu consisting of 20-25, mainly barbeque, items. In 1948 after eight years of operations the McDonald 's brothers discovered that the majority of their revenue was coming from hamburgers. With this in mind, they decided to change the menu and set their focus mainly on hamburgers. They also changed the name of the restaurant to simply “McDonald’s” and adopted an assembly line approach in the production process. After continued
The chefs who have made the greatest impression know that their successes depend upon several factors, some of which are inherent; some which are diligently cultivated.