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February 14, 2013 | By Jenn Harris
It was "Top Chef" extreme chef edition on Wednesday night's episode. There was a helicopter ride, racing around in the snow, dog-sledding and a baby was born! To start the quick-fire challenge, Sheldon Simeon, Josh Valentine (aka "The Stache") and L.A. girl Brooke Williamson boarded a helicopter en route to a dog sledding training camp. Williamson, who admitted she is afraid of heights and tight spaces, cried during the ride but eventually lightened up once she realized she was in a helicopter ... in Alaska ... on "Top Chef"!
April 26, 2014 | By Chris Lee
The 2014 Tribeca Film Festival audience has spoken. And at wrap party Saturday for the Heineken Audience Awards in New York City,  festival entries in the feature film and documentary categories were celebrated with top honors (as well as a pair of $25,000 cash prizes). “ Chef ,” an indie drama starring, written and directed by Jon Favreau -- best known for mega-budget studio fare such as “Iron Man 2” and “Cowboys & Aliens” -- landed TFF's Narrative Award for best feature.
October 29, 2011 | By Rene Lynch, Los Angeles Times
They're the food world's equivalent of "made" men and women — instantly recognizable chefs who have their own cooking shows, cookbooks, brands and fan following. Names like Napa Valley's Michael Chiarello. New York City's Marcus Samuelsson and Alex Guarnaschelli. So why they are willing to put it all on the line to compete in Season 4 of "The Next Iron Chef," which debuts Sunday on Food Network? It's a question that confounds even the host, Alton Brown. "These chefs have more to lose than they actually have to gain," Brown said Friday during a telephone interview.
April 12, 2014 | By Corina Knoll
All roads lead back to the Kogi truck. "It's like my 'Sweet Caroline' and I'm Neil Diamond," Roy Choi said. "I'll never be able to outlive Kogi. Kogi is a beast. " The chef was attempting to articulate what spawning that marvel of Korean barbecued ribs enveloped in tortillas has meant to him in front of a crowd at the 19th-annual L.A. Times Festival of Books. The sprawling two-day event at USC features readings, screenings, musical performances and cooking demonstrations. Under an unforgiving sun, hundreds listened as Choi conversed with Times food critic Jonathan Gold about the journey touched upon in his book "L.A.
February 23, 2009 | Jenny Hontz
Chefs often work grueling hours in the kitchen under extremely stressful conditions, tasting much of the food they cook. It's not easy to stay slim under such circumstances -- but not necessarily for the reasons you might suspect. True, some chefs are tempted to overindulge at work, but others are so busy feeding other people and so sick of what they serve that they rarely take time to eat full meals during the day.
November 29, 2012 | By Jenn Harris
In the first 10 minutes of Wednesday night's "Top Chef," contestant John Tesar solidified his status as the "most hated chef" on the show. Not only does he captiously insult Kuniko Yagi, who went home on the previous episode, he spars unrelentingly with C.J. and 'The Stache' Joshua Valentine. He goes so far as to call Valentine "Oklahoma" and disrespect him with "Oklahoma has no tact. " Arrogant much?  Tensions are high when Padma introduces guest judge and "Top Chef Masters" alumni Naomi Pomeroy and gives the chefs their Quickfire Challenge: Butcher a cut of beef and create a dish.
November 19, 2012 | By Jenn Harris
Sunday night's edition of "The Next Iron Chef" was a little sad and a lot frustrating. What started as a playful trip to the original Farmer's Market in the Fairfax district turned into an all-out, knife-slinging war. The Chairman's Challenge: Using photos that famed photographer Todd Selby took of the chefs in the Farmer's Market, create a dish that captures the personality of one of the other contestants in one bite. The chefs were split up into four "teams" and competed head to head.
February 2, 2013 | By Betty Hallock, Los Angeles Times
What do some of Southern California's top bowls of ramen - the tsukemen at Tsujita, tonkotsu ramen at Daikokuya and kotteri shoyu ramen at Asa in Gardena - have in common? Their noodles come from the same place: a small factory near the Compton-Gardena line called Sun Noodle. The L.A. branch of a Honolulu-based company launched nine years ago, making just 10 kinds of fresh ramen noodles. Now, in the midst of a global ramen boom, the factory makes 160 kinds, to customers' exacting specifications - 31/2 tons a day, or enough for 30,000 servings, says Vice President Keisuke Sawakawa.
May 18, 2013 | By Betty Hallock, Los Angeles Times
Ellen Bennett launched an apron company last year not knowing how to sew and not knowing how to run a business. Now she has the world, so to speak, by the strings. "There was just the idea," says the diminutive, consistently buoyant 25-year-old who also works two days a week as a cook at Providence restaurant in Hollywood, "that there could be a better (and better-looking) apron. " Her own first apron had two slightly angled pockets - one for her Moleskine notebook and the other for an orange - and another specifically for her tweezers.
October 27, 2012 | By Leah Rodrigues
Flavour Gallery , the maker of T-shirts aimed at chefs and foodies, has a new fall line featuring designs by Andrew Zimmern, Chris Cosentino and other notable chefs. “The Other White Meat” T-shirt with the head of a hoary goat, pictured above, was designed by Zimmern (host of the Travel Channe l 's “Bizarre Foods With Andrew Zimmern"). The new line is due to release in early November. Flavour Gallery owners Alfredo and Erin Malatesta launched the brand in 2011, aiming to “unite and identify fellow culinary enthusiasts” - you know, the way Joseph Gordon Levitt's Joy Division T-shirt in “500 Days of Summer” banded together nostalgic 80s-era fans of late-70s post-punk, or something like that.
April 11, 2014 | Jonathan Gold
It has never been easier to eat high-end sushi than it is now in Los Angeles - to surrender two hours and half a month's rent to the choreographed roll of the waves. You can experience the masculine crispness of Mori or the postmodern wackiness of Wa; the gentle experimentation of Kiriko or the discofied modernism of Nobu Malibu; the gold leaf and truffle oil of Go's Mart or the intellectual approach of Kiyokawa. The idea of purist edomae sushi, or at least its rigor, is well-established here.
March 28, 2014 | By Nancy Silverton with Carolynn Carreño
Over the years as a chef, I've become fixated with understanding the intricacies of various ingredients, but I'd never given horseradish a second thought until fairly recently, when I became obsessed with the horseradish cream that my friend Suzanne Tracht serves at her restaurant, Jar. I dine there often, and every time I tasted that sauce - which she serves with her famous pot roast and as a dip for the potato chips she offers at the bar, among other...
March 17, 2014 | By Betty Hallock
Alain Passard, the chef and owner of l'Arpège in Paris, known for his cuisine a la vegetable , will be in Los Angeles to cook at the All-Star Chef Classic, which takes place this weekend at L.A. Live. Passard's l'Arpège received three Michelin stars in 1996 and has maintained the distinction every year since then. There are now three gardens in three regions of France that provide the restaurant with organic seasonal vegetables: in the Sarthe for carrots, asparagus and leeks especially; in the Eure for celeriac and cabbage; and herbs from the Manche.
March 14, 2014 | By Dean Kuipers
MONTALCINO, Italy - " Scusi ," I said to a well-dressed man in this medieval Tuscan village, where even the gas station was somehow part of the farming landscape. "Can you tell me how to get to Castiglion del Bosco?" "Hmm, yes," he said in English, taking my map, then, " Un momento . " He dialed his cellphone, and I realized he was asking someone for the best route. Not the first or last time we found the Italians to be incredibly helpful. "I can tell you how to get there, but my wine is much better," he said, laughing.
March 10, 2014 | By Oliver Gettell
With its multidisciplinary mix of movies, music and technology, the South by Southwest festival has a reputation as a hip, forward-looking affair. But one of the unofficial themes to emerge at this year's SXSW Film Festival, which kicked off Friday, is revisiting roots. Here are four movies - and one famous actor - making the old-school new again. "Chef" undercooked?  Jon Favreau's new culinary comedy "Chef" marks a return to indie filmmaking for the writer, director and actor, who first made a name for himself with "Swingers" in 1996 but in recent years has turned out large, effects-driven Hollywood movies such as "Iron Man," "Iron Man 2" and "Cowboys & Aliens.
March 3, 2014 | By Betty Hallock
Jamie Carrano is the recently appointed executive chef of 320 Main in Seal Beach, the cocktail bar known for its drink roster from co-owner Jason Schiffer. It's where Carrano, who has worked at Bouchon Beverly Hills and Aureole in New York, has installed a new menu to go with cocktails: pork belly mac 'n' cheese; duck fries with duck confit, poutine-style duck gravy and cheddar; bacon-wrapped pâté with purple mustard, red wine prunes and grilled bread; bone marrow with braised oxtail and pickled red onion; gnocchi with mushrooms and grilled tomato vinaigrette; and the 320 Burger with braised pork, fresh ground beef, mojo sauce and Gruyère.
January 3, 2008
When Eric Greenspan (pictured) opened the Foundry on Melrose, he dubbed his concept "fine dining for the everyday man." So naturally, when he's not creating his California-French fare, he likes to relax where he can feel at home. "My favorite place to enjoy creative, yet accessible fine dining in Los Angeles is Hatfield's. Quinn and Karen have worked for the masters [Jean-Georges, Bouley, Wolfgang Puck], and it shows.
May 13, 2012
All you need in your pocket or purse to find a hot restaurant. Name: Chef's Feed Available for: iPhone, iPod touch and iPad; Android coming soon. What it does: Profiles award-winning chefs and their favorite dishes at specific restaurants in certain cities. From there, you can map the restaurant, add it to your profile and itinerary, rate the dish and tell your friends about it using Twitter or Facebook. Cost: Free. What's hot: This app is becoming a better tool for business travelers.
March 1, 2014 | Betty Hallock
In the next few years, a new kind of chain pizza restaurant will pop up by the thousands across the country and beyond, pouring tomato sauce and grating mozzarella over America's culinary landscape in the race to become "the Chipotle of pizza. " That means diners get to customize their own pizzas as they're prepared in assembly-line fashion in an environment somewhere between fast-food and upscale. The pizzas are usually 11 to 12 inches, cost about $7 and are baked in a super-hot oven, so diners are sitting down to eat within minutes.
March 1, 2014 | By S. Irene Virbila
Bollito misto traditionally includes seven different cuts, including calf's head, oxtail and tongue. You can, however, consider any of those elements optional. Every chef uses a slightly different selection of meats for his or her bollito . New York chef Michael White, who spent years in Emilia-Romagna, makes his with beef short ribs and boneless veal breast in a recipe from his book "Classico e Moderno: Essential Italian Cooking. " The late cookbook writer Marcella Hazan, who was from Bologna, made hers with beef brisket, veal breast and tongue.
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