I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze, she inspired me professionally for her backbone as an American (and a woman) navigating some of the world’s most demanding and often macho...
New Zealand-born Peter Gordon was the co-owner and head chef of London’sProvidores and Tapa Room.. and is described as “the leading light of theAntipodean fusion-style of cookery.” Peter’s returned to Homeland his restaurant,...
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...
For me, Dieter Schorner signified a past that was distant but so relevant to anyone running a restaurant. Originally from Bavaria, Dieter baked pastries for everyone from plebians (like me) to high-and-mighty figures such as Jacqueline Onassis and Henry Kissinger. ...
Tivoli Bread is one of my prized baking books, a treasure trove of beautiful photographs and precise recipes. I decided to ask its author, Michael James, to share his stories and thoughts on baking and cooking on Stir the Pots....
