Perdix was rated as the gems of Boston for the culinary scene earlier that year. Just prior to appearing on Top Chef, Faison was employed as chef de partie under Daniel Boulud at his signature, Michelin Star restaurant in the Wynn Las Vegas and also worked at the Tao restaurant at The ...
Jean-Pierre Sauvage (French pronunciation: [ʒãpjɛʁ sovaʒ]; born 21 October 1944) is a French coordination chemist working at Strasbourg University. He graduated from the National School of Chemistry of Strasbourg (now known as ECPM Strasbourg), in 1967 . He has specialized...
His breakthrough came with his critically acclaimed book, Kitchen Confidential: Adventures in the Culinary Underbelly, which provided a behind-the-scenes look at the world of professional cooking, catapulting him into the limelight and paving the way for his successful career in television. Bourdain ...
Luigi Lablache (6 December 1794 – 23 January 1858) was an Italian opera singer of French and Irish ancestry. He was most noted for his comic performances, possessing a powerful and agile bass voice, a wide range, and adroit acting skills: Leporello in Don Giovanni was one of his signatur...
However, Calzabigi was also impressed by French tragédie en musique, and eager to reform Italian opera by making it simpler and more dramatically effective. In 1761 he settled in Vienna, where he met likeminded reformers: Gluck; Count Giacomo Durazzo, the theatre director; Gasparo Angiolini, ...
Roy's opened in Honolulu in December of 1988 by the titular Roy – a Tokyo-born graduate of the Culinary Institute of America. Roy's has been serving the people of Hawaii delicious traditional mixed plates for nearly 30 years. 23 Nevada - The Peppermill Restaurant and Fireside...
He worked as a hunter, guide, and cook in the Adirondack mountains, and became renowned for his culinary skills after being hired at Moon’s Lake House on Saratoga Lake, near Saratoga Springs, New York. Speck's specialities included wild game, especially venison and duck, and he often ...
With the help of French and New England cookbooks, Ina Garten succeeded in learning culinary techniques on her own without resorting to formal training to start learning how to professionally cook. Receiving feedback from friends and customers had also helped Ina Garten to refine her recipes and ...
Her interest in the latter subject lead her to study at the Sorbonne in Paris, where she realized her real passion lie in the culinary arts. In 1960, Leith began classes at the Cordon Bleu Cookery School in London, before starting a party and event catering company. This would soon grow ...
1. There’s a French cooking school.L’Ecole de la Maison, in the Osthoff Resort (thank you, Lola), offers culinary classes on everything from truffles and chocolates to casual Italian. While I was busy cooking lemon curd and rolling out homemade baguettes in the cooking school’s gorgeou...