Stirring talk about chefs, bakers, and food
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John Downes #repost
John Downes can be considered the father of the Australian sourdough bread movement. I was introduced to him by bakers Graham Prichard and Dan Lepard. Downes has published multiple articles and books, celebrating food and baking history, as well as culture. It’s an...
Gregoire Michaud #repost
Twelve years ago at the end of August, a storm moved up the east-coast seaboard from the West Indies, battering New York City. Hurricane Irene swept through the city on a weekend when I was registered for a workshop with baker Gregoire Michaud. While it flooded the...
Linda Miller Nicholson #repost
We first found Linda Miller Nicholson through her site, Salty in Seattle. She inspired us with positivity, pasta and smile. Linda's a wonderful woman, chef, and overall creative talent. She made a name for her brilliant exploration of pasta in everything from...
Peter Gordon #repost
New Zealand-born Peter Gordon was the co-owner and head chef of London's Providores and Tapa Room. The BBC once described him as "the leading light of the Antipodean fusion-style of cookery," a British way of describing folks from Australia and New Zealand. Between...
Kerry Simon #repost
Rolling Stone magazine once labeled Kerry Simon "the Rock and Roll chef." I had the chance to work next to him when we were both employed by separate kitchens at New York's Drake Hotel, Kerry working under Jean-George Vongerichten(JGV). Later Ivana Trump stole him...
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