René Redzepi on Noma’s last supper – and what comes next: On the night in 2009 when his restaurant reached No 3 on the World’s 50 Best Restaurants list, René Redzepi’s thoughts turned to aviation. “It was a great moment,” he recalls. “But it also felt like that moment when you’re on a plane after it takes off, and you’re at 10,000 feet, and you’re wondering, is this where we level off? Or are we going to start climbing again?”
How A Destitute, Abandoned Parisian Boy Became The First Celebrity Chef: The bustling Paris streets were rutted and caked in thick mud, but there was always a breathtaking sight to behold in the shop windows of Patisserie de la Rue de la Paix. By 1814, people crowded outside the bakery, straining for a glimpse of the latest confection created by the young chef who worked inside.
Who killed the great British curry house? No one in Oli Khan’s family had ever lived in Scotland, or anywhere near it. But when, aged 23, Khan first set eyes on Linlithgow, a modest West Lothian town near Falkirk, he saw a prize greater than home. He saw opportunity. This chilly Scottish town – whose name means “lake in the damp hollow” – was the perfect place, Khan decided, to set up a curry house: it had a decent sized population, around 9,000 people, but no Indian restaurant. With help from his brother-in-law, who was in the restaurant trade in Birmingham, he opened his curry house in 1995 and named it Kismet – destiny.
Blood, Sweat and Tears: This one is for you: All the Young Cooks All the Young Dudes Remember “Mars Attacks”? The movie Tim Burton directed almost 20 years ago now? Remember the martians landing on planet Earth before destroying it but repeating at their landing over and over: We come in peace? Allow me to use the same formula. I come in peace Yes: I come in peace But BEWARE: In truth I speak! I’m not bringing you peace. On the contrary I foresee turmoil and unrest, death and despair. I foresee loneliness, suffering and physical pain. I predict a life of big efforts and little means. If you really think there is a job for you in this so called food business, think twice. But if you really want to stick to this, at least don’t believe TV stars and glossy coffee table books. Don’t believe the thrill that you get when you see a chef whose life and gestures you admire .Chances are you’ll end up in tears alone and unseen by all in your little miserable corner.
This Former White House Chef Has a Great Idea for Fixing Schools: “What can we expect our kids to learn if their diets are full of sugar and empty of nutrients?” That’s the basis of former White House chef Sam Kass’ 2015 TED talk, which was released on the website last week. Kass, a self described “food policy guy,” believes that in order to improve schools, we must first focus on kids’ nutrition. Hungry students, he points out, struggle to learn.
Big Sugar’s Secret Ally? Nutritionists: The first time the sugar industry felt compelled to “knock down reports that sugar is fattening,” as this newspaper put it, it was 1956. Papers had run a photograph of President Dwight D. Eisenhower sweetening his coffee with saccharin, with the news that his doctor had advised him to avoid sugar if he wanted to remain thin.