0

Longtime Commander’s Palace chef departs, and for first time a woman leads the kitchen | Where NOLA Eats

Posted on

For the first time in almost two decades, Commander’s Palace has a new chef. For the first time in the famous restaurant’s long history that chef is a woman.

Tory McPhail, executive chef since 2002, has resigned and is moving to Montana, where he will work with a local restaurant group in the mountain town of Bozeman.



megbickford

Chef Meg Bickford of Commander’s Palace restaurant in New Orleans, Oct. 2020.




His successor at Commander’s Palace is Meg Bickford, who was previously executive sous chef.

Bickford, 34, has risen through the ranks at Commander’s Palace and is now the first woman to lead the landmark restaurant’s kitchen.

To Bickford, that speaks to a culture of mentoring at Commander’s Palace and to its family leadership. The restaurant is run today by Ti Martin and Lally Brennan, cousins who grew up in the restaurant.

“I’ve had a lot of opportunities

Read More

0

Executive Chef Darren Pettigrew of ALFIE’S BAR & KITCHEN in Hell’s Kitchen, NYC

Posted on

Chef Spotlight: Executive Chef Darren Pettigrew of ALFIE'S BAR & KITCHEN in Hell's Kitchen, NYC

Dublin-born chef Darren Pettigrew was trained in London at the Da Vere Grand Connaught Rooms and grew up working in the kitchens of New York. Throughout his career he has donned the stove at countless established restaurants in New York honing his skills in the kitchen and continually pushing the envelope with more creative takes on everyday dishes. He previously owned seafood restaurant Stella Maris at the South Street Seaport for five years. He also spent a number of years working with famed restaurateurs Peter and Harry Poulakakos at their Financial District properties. Now he serves as the Executive Chef for the SRP NYC restaurant group, developing innovative menus for their various concepts.

Alfie’s Bar & Kitchen, the Hell’s Kitchen neighborhood favorite that just celebrated its eight-year anniversary, spotlights a brand-new and refreshed New American Gastro Pub menu from new Executive Chef Darren Pettigrew. The restaurant is owned by seasoned

Read More

0

Saturday Kitchen chef James Martin has quit social media – here’s what happened

Posted on

Monday, 5th October 2020, 1:30 pm

Updated Monday, 5th October 2020, 1:38 pm
The virtual cooking masterclass suffered from a host of technical difficulties (Photo: Stuart C. Wilson/Getty Images)

Saturday Kitchen chef James Martin has quit social media after receiving backlash for his virtual cookalong event that was branded a “disaster” by attendees.

Sign up to our daily newsletter

The i newsletter cut through the noise

The This Morning chef says that he has been the target of “vile abuse” by those angry that they had experienced technical issues during the sold-out cooking masterclass.

What happened?

Martin held a virtual cookery class on Saturday 3 October, which invited fans and foodies to create a three course meal alongside Martin during the 90-minute experience.

The menu was set to consist of a start of halloumi with chilli jam, a main course of chicken saute with vinegar and pilaf rice,

Read More

0

Legendary Charlie Trotter’s sous chef Reggie Watkins, ‘backbone’ of kitchen for 25 years, dies at 64

Posted on

For 25 years, Reginald Watkins was the backbone of one of the most famous kitchens in the world, the acclaimed Charlie Trotter’s in Lincoln Park. While a stunning roster of chefs passed through the restaurant throughout the years, Watkins remained a constant, working as the primary sous chef — and kitchen confidante for owner Charlie Trotter — until he left the restaurant in 2011, a year before it closed for good.



Charlie Trotter, Margalita Chakhnashvili posing for the camera: Chef Reginald Watkins, right, holds a sign honoring his former boss Charlie Trotter, center, during a ceremony naming a portion of Armitage Avenue as Honorary Charlie Trotter Way in August 2012.


© Chris Walker, Chicago Tribune/Chicago Tribune/TNS
Chef Reginald Watkins, right, holds a sign honoring his former boss Charlie Trotter, center, during a ceremony naming a portion of Armitage Avenue as Honorary Charlie Trotter Way in August 2012.

On Monday night, Watkins died at age 64, of unknown causes during a visit to the emergency room in his home city of Chicago, after having spent the last several years working and living in Louisiana.

Following news of his death,

Read More

0

50 Kitchen Gadgets Under $50 To Make You Feel Like A Professional Chef

Posted on

Scroll To See More Images

They say a chef is only as good as the tools in their kitchen, and as someone who has recently developed a love of cooking, I can confirm this is 100% true. The right equipment can make or break your kitchen experience, but you don’t need to splurge to have everything you need. Some of the best kitchen gadgets are under $50, so you can stock up on a bunch and live out your chef fantasies on a budget.

Trust me, making a delicious meal is easy as long as you have the right tools to assist you. Need to do a good bit of chopping? Having the right knife and steady cutting board makes it so much easier. Not sure if your chicken is cooked through? A meat thermometer will quickly solve that problem. Plus, there are tons of fun kitchen gadgets that make

Read More

0

Kitchen appliances that will perfectly assist your chef dreams!

Posted on

The designs here aren’t your average microwave, stoves, or blenders. Technology has picked up pace – its no longer weird to ‘talk’ to your microwave or your fridge anymore. Kitchen appliances have followed the tech wave and if you’re new to the kitchen or an old professional, everyone’s kitchen can benefit from an upgrade with these awesome product designs. While quarantine has surely upgraded your cooking skills, its time to make your kitchen applications the perfect sous chef to your cooking challenges! Mini pancakes, anyone?

ordine_cooking_hub_02

Ordine by Adriano Design is an innovative cooking solution designed for the modern user. Optimized for small spaces, the design eliminates the need for a bulky traditional stove, clearing the way for more cabinet and counter space. The design features two hob units that are mounted on a central power hub on the wall. Elevated neatly out of the way, the user must simply grab

Read More

0

Spice Kitchen’s chef Abudu hosts fundraiser Yemeni children

Posted on

Abudu from Kafe Mamai was joined by Spice Kitchen from the International Rescue Committee (IRC) in Salt Lake City to raise money for Yemen.

Abudu works to prepare food that reflects his African-Caribbean cuisine, including cinnamon-dusted plantains and bhajia.

Photo: Ali Myers/IRC

Meals center on our culture, our ideas of home and family, they open up the community to a broader table. Sitting down to eat together can be powerful. Of all the questions that come up when opening a food business, though, Abudu of Kafé Mamai acknowledges that ’why’ is the most complex. For Abudu this may be especially true. While he loves to share his “culture and experience,” he is also passionate about using his small business to support others in his local community and around the globe. In August, Abudu worked to organize a fundraiser in support of Yemeni children. 

Abudu, like several others who are aware of the Yemeni crisis, has felt called to action. Yemen lies at the center of concurrent crises. While war threatens the lives of citizens,

Read More

0

UNIX is the kitchen of the software chef

Posted on

One of my favorite books on cooking is Alice Waters’s “The Art of Simple Food”. In it, there is a section where she describes the necessary equipment for a kitchen that produces resoundingly good food.

This is one of my favorite paragraphs from the book, because it reminds me of software and my philosophy toward software creation.

She opens with:

I am a minimalist in the equipment department.

UNIX is the minimal software development environment. Over time, people have created lots of alternative environments, IDEs (Eclipse), meta-IDEs (JetBrains MPS), and neo-IDEs (Lighttable).

But about 4 decades ago, operating under a set of severe hardware constraints, some of the world’s greatest computer scientists and engineers created a minimal, but highly functional, environment: UNIX.

I don’t like a lot of gadgets and I don’t like cluttering up the kitchen with things I rarely use. My friends tease me and call me a

Read More

0

chef knife set, nice kitchen knives

Posted on

*The Chef Knife Set Includes:

 

1 x Chef Knife: 8-Inches (Thickness of 1.8mm)

1 x Bread Knife: 8-Inches (Thickness of 1.8mm)

1 x Carving Knife: 8-Inches (Thickness of 1.8mm)

1 x Utility Knife: 5-Inches (Thickness of 1.2mm)

1 x Paring Knife: 3.5-Inches (Thickness of 1.2mm)

1 x Kitchen Knife Block

 

 

*Item Details:

 

  • Nice kitchen knife set with special humanized PP and TPR rust-proof grip and sharpest blade.

  • 6 Pieces chef knife set with a knife block for home or outdoor use easily.

  • Kitchen knife block set with a comfortable ergonomic durable, sharp and easily cleaned handle.

  • Safe to use chef kitchen knife set for cutting foods, meats, fruit, vegetables, etc.

  • Dishwasher safe.

  • For a gift, outdoor or home use are perfect.

  • PASS LFGB & FDA Standard.

 

nice kitchen kniveschef knife setnice kitchen kniveschef knife setnice kitchen knives

 

 

 

 

Q1:

Read More

0

The President hotel introduces a new chef and exciting new flavours

Posted on

Boasting over 11 years in the hospitality industry, Chef Jacques Swart joins The President Hotel following a career at 5-star hotel properties such as The Four Seasons Hotel in Westcliff and competing in various international competitions such as the 2012 IKA Culinary Olympics in Germany and the 2013 Dubai Culinary Championships as part of the South African Culinary team.

Rice paper wrap

“The new menu draws on the rich heritage of the hotel; offering new twists on old classics and a range of self-creating salads are now available at The Botany Café for health conscious, vegan and gluten-free guests. Each dish has been created to take our guests on an all-encompassing culinary journey, there is something to suit each palate,” comments Chef Jacques.

Visitors to The President Hotel can expect starters including Franschhoek trout mi-cuit with beetroot, rocket and fennel mayonnaise, mains featuring conchiglie pasta, sundried tomato and saffron topped

Read More

1 2