March 6, 2013 |
New head chef at Patina: Joachim Splichal, founder of Patina Restaurant Group, names Charles Olalia executive chef of Patina, his landmark restaurant at the Walt Disney Concert Hall downtown. Olalia, 29, was formerly chef de cuisine and started at the restaurant in 2010 after working as a private chef with Oracle and in the kitchens at the French Laundry in Napa Valley and Guy Savoy in Las Vegas. 141 S. Grand Ave., Los Angeles, (213) 972-3331, www.patinarestaurant.com . New in Silver Lake: Hyperion Public has opened in Silver Lake, serving "contemporary American cuisine with light organic options, paired with craft and local tap beers, wine and cocktails.
November 27, 2012 |
Discovered this weekend when once-a-year cooks were in the kitchen brandishing knives: adhesive bandages that are waterproof and don't fall off five minutes after you apply them. These actually stick, so no begging off doing the dishes. Another plus: they're not that icky beige-pink color all over. Say hello to Nexcare Waterproof Bandages from 3M. Available in most drugstores, a package of 20 assorted shapes runs about $3. Keep a couple packs in the kitchen on standby. ALSO: 3rd annual Napa Truffle Festival Cook's gift: Fog Linen kitchen towels There's a new chef at the French Laundry: David Breeden twitter.com/sirenevirbila
November 26, 2012 |
There's been another change at the top of the normally placid Thomas Keller Restaurant Group . David Breeden, formerly the executive sous chef at Per Se in New York, will be moving west to replace Timothy Hollingsworth at the top of the French Laundry in Yountville, Calif. Breeden will be the fourth chef de cuisine at the landmark restaurant in the last decade. He steps into the position once filled by Eric Ziebold (chef at CityZen in Washington, D.C .) and Corey Lee (chef at Benu in San Francisco )
January 20, 2010 |
From the avalanche of attention Thomas Keller has been getting for Bouchon , you'd almost think the arrival of the new Beverly Hills restaurant was the second coming. Actually, it is, in a way. For those without a long memory, Keller was executive chef at Checkers Hotel in downtown L.A. in the early '90s, well before the French Laundry, Per Se and his seven Michelin stars. Now Keller is back in Los Angeles in a big way, this time as a phenomenally successful chef trailing all the high expectations and jealousies that exalted status entails.
January 29, 2009 |
The biannual Bocuse d'Or culinary competition in Lyon, France, ended on a familiar note Wednesday: A chef from Norway won again. It was a disappointment for U.S. contestant Timothy Hollingsworth, who placed sixth. Geir Skeie, a 28-year-old chef at Midtaasen restaurant in Sandefjord, Norway, received the golden Bocuse d'Or statue -- made in the likeness of the contest's founder, legendary chef Paul Bocuse -- and about $26,000.
January 26, 2009 |
On a drizzly day in the heart of Napa Valley, Timothy Hollingsworth stands slightly bowed over his cutting board, crumbling a scallop sausage between his fingers. After months of preparation for the most prestigious cooking competition in the world, and with only a few weeks to go, one of his dishes is falling apart. What should have been a silken-smooth, perfectly shaped mixture of shellfish and cream has cracked during cooking and is coarse and grainy.