With more than 18 years of culinary experience, Chef Anthony Hoff brings a wide variety of cooking styles and techniques to his position as executive chef of the City Fish Market. Chef Anthony’s experience and unique point of view make his dishes distinctive and award winning.
From a young age, growing up in the Philippines, Chef Anthony’s passion developed while watching various international cooking shows and helping his mother prepare traditional meals in the kitchen for his family.
At the age of 12, Chef Anthony and his family moved to Maryland, where he began what would become his career in the restaurant industry. After only one month of working as a dishwasher in a small local restaurant, his enthusiasm for food was apparent and he was
Puck began cooking as a child at his mother’s side. She was a chef in the Austrian town where he was born and with her encouragement Wolfgang started his formal training at fourteen years of age. As a young chef he worked in some of France’s greatest restaurants, including Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin 3-starred L’Oustau de Baumanière in Provence.Wolfgang later on would take advice of a friend and left Europe for the United States. His first job was at the restaurant La Tour in Indianapolis where he worked from 1973 to 1975.
Written and narrated by chef Marcus Samuelsson, the autobiography Yes Chef shares the journey of a novice home cook transforming into an elite celebrity chef. Originally born in Ethiopia, a Swedish family adopted Samuelsson at the age of three due to the Ethiopian civil war. Samuelsson grew up in Sweden as a member of a middle-class Caucasian family, but throughout his life he traveled around the world in order to advance in his cooking career. Currently, Samuelsson owns multiple restaurants throughout the world, but New York City is where he calls home. He now resides in Manhattan, along with his wife and daughter. His goal in writing this book was to share his evolution from novice home cook to celebrity chef, and to
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
Soon after graduating he moved to New York City, where he worked under many prestigious chefs and eventually became an executive chef at a restaurant called Cibo. Then in 1998, he opened a
Additionally, during his journey to France, he stayed with his relatives in the town of Cherbourg, an area in Normandy. He was largely unimpressed by the food. Bourdain mentioned, ‘’the butter tasted strangely cheesy to my undeveloped plate. The milk was undrinkable here’’ (Bourdain 96). Bourdain 's parent did their best so Anthony and his brother could enjoy their time and they took them to many restaurants. When they went to a restaurant Bourdain insisted, ‘’ I want shit! I want shit!’’ (Bourdain 96). He was being rude to the waiter and thought
Chef John Folse was born on Cabanocey Plantation in St. James Parish, Louisiana in 1946. He was brought up in a huge family of five brothers and two sisters by his father, Royley Folse, and mother, Therese Zeringue Folse. His father was a plant manager of St. James Sugar Co-Op and the Zeringues, his mother’s family, were a long line of sugarcane farmers on Cabanocey Plantation. They were all great cooks. He attended St. James High School and later Nicholls State University. Being born in the Heart of Cajun country with the swamp floor pantry of the Gulf and Mississippi at his disposal, he went on to be “Louisiana’s Culinary Ambassador to the World.”
There is no better way to start the culinary exposure of Sydney than to visit Ester Restaurant. A street-side restaurant in Chippendale, with a back-to-basics approach, Ester has been recognised at many platforms for its culinary bravado. The popular restaurant has won praises for its contemporary menu, smoky flavour and innovative use of the venue’s wood-fire oven, set in a former loading dock and garage. Ester is home to contemporary dining trend and will intoxicate you with its arched concrete features, open kitchen and laid-back but chic vibes. MasterChef Kunal Kapur places king prawns which are split, roasted in the wood-fired oven and slathered in burnt butter and capers on visitors must try list.
In this show there are four chefs to show a variety of everyday ingredients into a unprecedented three-course meal. In every episode, four chefs contend. The show is split into 3 sphericals; in every round, the chefs square measure given a basket containing between 3 and 5 unrelated ingredients, and also the dish every rival prepares should contain all of those ingredients. The competitors are given access to a storeroom and icebox, that is equipped a good type of different ingredients. every spherical is times, and also the chefs should cook their dishes and plate them before the time elapses.
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.
Chef Paul Prudhomme begin cooking along his mother's side at a very young age. Chef Prudhomme left Louisiana in his 20’s to travel the globe to experience every style of cooking possible. Chef Prudhomme is now an internationally known chef that has had influences on cuisines all over the world while still bringing his New Orléans style cooking with him.
Growing up in America, food is a major aspect of the culture. With Mr. Alton and his family food brings
Bobby Flay was born on December 10th, 1964 in New York. At age 8, he asked for an Easy-Bake Oven even though his father objected the idea. Bobby was a High School dropout and worked at a pizza parlor. Later on, he took a position making salads at Jo Allen Restaurant in Manhattan's Theater District, where his father was a partner.. The proprietor, Joe Allen, was impressed by Flay's natural ability and agreed to pay his partner's son's tuition at the French Culinary Institute. As he gained more experience, he liked the thought of going to the French Culinary Institute.
Chef Achatz took over the Executive Chef position at the restaurant Trio in Evanston Illinois. Trio was a four star rated Mobil guide restaurant but its reputation soared under Chef Achatz. Under his guidance the restaurant gained its fifth star, which made it one of only 13 restaurants at the time to hold such a high rating. Less than a year after acheiving his five star rating Chef Achatz left and opened one of the most well known restaurants in America.
Anthony was born August 3, 1926 in New York City. At the age of only 10 years old, he gave an opening singing performance. Loving music, he went on to studying music and painting when he was 16.
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).