Curtis Stone: The Quiet Terminator

Sad news hits the food world as the Kerry Simon also known as, the “Rock 'n' Roll Chef," passed away on Sept. 11, 2015 at the age of 60. Entertainment Weekly, Sept. 11, 2015 reported that Kerry battled MSA (multiple system atrophy) for two years. The devastating brain disease left Kerry confined to a wheelchair and unable to talk. The last two weeks of Kerry’s life, he was placed in hospice care when he came down with pneumonia and went into a coma. However, Kerry refused to give in to MSA. Just before he entered hospice, According to the obituary written by Robin leach, Kerry still worked as a chef and he continued to plan meals and menus. He was working with Al Mancini, a Las Vegas-based food writer, on writing a food memoir. The book is

Terrence was born in Chicago and relocated to Everett with his family as an infant. He spent the rest of his life in Everett aside from his three years in the active service during the Korean War. He was wed to his first wife, the late Anna L. Davis for 56 years. Terrence worked as a chef at Deacosta’s Restaurant in Everett for more than 25 years, where he was able to use his imagination every day. Following his retirement, Terrence continued to bake and cook with his wife as a caterer for weddings and other social events. Terrence attributed his love for cooking to his mother, who taught him from a young age.

In Jessica Harris’s “The Culinary Season of my Childhood” she peels away at the layers of how food and a food based atmosphere affected her life in a positive way. Food to her represented an extension of culture along with gatherings of family which built the basis for her cultural identity throughout her life. Harris shares various anecdotes that exemplify how certain memories regarding food as well as the varied characteristics of her cultures’ cuisine left a lasting imprint on how she began to view food and continued to proceeding forward. she stats “My family, like many others long separated from the south, raised me in ways that continued their eating traditions, so now I can head south and sop biscuits in gravy, suck chewy bits of fat from a pigs foot spattered with hot sauce, and yes’m and no’m with the best of ‘em,.” (Pg. 109 Para). Similarly, since I am Jamaican, food remains something that holds high importance in my life due to how my family prepared, flavored, and built a food-based atmosphere. They extended the same traditions from their country of origin within the new society they were thrusted into. The impact of food and how it has factors to comfort, heal, and bring people together holds high relevance in how my self-identity was shaped regarding food.

Because of passion with cooking and dream to be a chef, I have read a lot of cookbooks, regional culinary books and books about famous chefs, some of them are interesting but none of them was attracted to me the most. Normally, I just found some my favorite recipes in such books. However, “Letters to a young chef”, a book contains a collection of letters which Chef Daniel Boulud wrote to Alex Lee whom worked alongside Daniel for ten years as a passionate young cook, truly brings me desire to make my dream come true as much as help me to broaden my knowledge about culinary arts.

Ever since I was little, I enjoyed being in the kitchen with my mom, dad and other family members. As long as I can remember, I was always there, trying to help out in whatever I could and what my family members would let me. When I was eight, I baked my first batch of chocolate chip cookies and ever since then I developed a passion and dedication for baking that has helped to teach many

Over the past years cooking has transformed. Technology and Science have found their way into cooking. Many different chefs have found ways to put science or technology into their dishes. One of those chefs is chef Grant Achatz. He has not only implemented Science and technology into his meals, but he has found creative ways to serve all of his dishes.

time, I quickly became head chef and competed in our school’s Aramark cooking competition, where my

In 2006, he won the Catey award for "Independent Restaurateur of the Year", only the third person to have won three Catey awards, the biggest awards of the UK hospitality

It biology chemistry, physics. Yes there’s history. Yes there’s artistry. Yes to all of that. But what actually happened there, what actually happens to the food is science. This show that he is more knowledgeable about the science side of cooking.(Alton brown)I’m going from doing all the work of having to delegate the work-which is almost harder for me than doing the work myself. I’m a lousy delegator, but I'm learning. (Alton brown) this shows that nobody knows everything but can still learn to do other things. In conclusion this is why Alton brown is

Gordon Ramsay, famous UK celebrity chef, born on November 8th, 1966 in Scotland and raised in Stratford-upon-Avon, Warwickshire. Ramsay had played soccer all through his early life in high school. He endured many occupational injuries during his football career which led to knee injury. Ramsay enrolled at North Oxfordshire Technical College to study courses in Hotel Management when he was 19. He then moved to France in order to learn classic French cuisine after his graduation. (baversa123, student mode, Apr 2012) Being trained with some world-class chef in Paris for 3 years, Ramsay had learned enough knowledge as much as he could

Chef Folse gained a lot of experience throughout his career. In 1970, he got his first step into the food and beverage industry at Howard Johnson’s Restaurant in Baton Rouge, Louisiana. After he worked in the hotel business for many years he opened his first small restaurant in 1976. On July 14, 1978 he opened his Lafitte’s Landing Restaurant in Donaldsonville, LA and in mid-1986, he started up his catering and events management division on White Oak Plantation in Baton Rouge. He continued on in mid-1991 with the Chef John Folse & Company Manufacturing which produces custom-manufactured foods for restaurants as well as retail and foodservice industries. Chef Folse then began his international television series, “A Taste of Louisiana” in 1990 and his radio show, “Stirrin’ It Up!” soon followed in August 1996.

There was an automatic click when food appeared on TV. There is no way to watch television without seeing a food that can make a person’s mouth water. The idea sparked to carry cooking on to television, starting as a simple way to share recipes, tips, and tricks with home-making mothers over the radio; the food and cooking industry has developed into a full-fledged entertainment basis for many Americans today. The evolution of cooking is positively influenced by the introduction of television and technology on American culture.

The book is highly informative and educational, and as Michael Ruhlman wrote I could feel his learned passion for the craving to become a cook. He did the greater part of the course, both preparing to be a gourmet expert and expounding on it as a writer. Ruhlman learned the fundamentals of cooking stocks, roux, vegetables, and sauces; also, he gained the experience of working the front of the house by waiting tables. Most importantly, he gained the knowledge of the meaning of being a chef to become a leader within the industry. You were expected to know the answers to all the questions in the Culinary Institute of American (CIA), and know why things happen the way they do. As chef Pardus would add, “you better know how to do it” (35).

Jamie had written a book called The Naked Chef which was the first ever book to come along with the TV series and was a best seller. The Naked Chef was accompanied by two more TV series including books for both of them called Return of the Naked Chef and Happy Days with the Naked Chef reaching Christmas number 1 in 2001 in the non-fiction category. Jamie went on a tour for his cooking show and the results came positive. The tour expanded to Australia and New Zealand. Jamie was invited to make lunch for the British Prime Minister Tony Blair and Italian Prime Minster. He also wrote columns for GQ and the Saturday Times magazine approaching and expanding his audience with his

Hope you are well. My name is Mitchell, I fell in love with cooking and baking when I was a small girl. My mother was an excellent cook, her food was exemptio0nal and everybody who visited our home used to give her very good remarks about the food. Our neighbors used to seek her services to bake for them cakes for different occasional. Her cookies were very good and my friends used to visit my home just to get a cookie from her. She taught most of the things I know about cooking and I believe I learned from the best. I thank her for introducing me to cooking and baking.