A Full Belly

le monde des chefs

Jean-Claude Gotheron's le monde des chefs in Paris is part gallery and part store, displaying "the tableware of up to four chefs at a time." When the hot plate visited last November, the featured chefs were Tom Colicchio of Craft (New York), Joachim Splichal of Patina (Los Angeles), Thomas Keller of French Laundry (Napa Valley) and Michel Rostang (Paris).

The Sponsored Chef

The Sponsored Chef. David Burke promotes veal, Ming Tsai uses frozen shrimp in his restaurants and on his show ("For me, frozen is a tastier shrimp. Fresh is not as fresh as frozen, I think."), and Charlie Trotter provides his diners with free Fiji water. 

What is a chef's responsibility?

Shuna's excellent post on What is a chef's responsibility? One of her many nuggets of wisdom:

"Learning about food and cooking is a continuous process. It's about developing, arguing about, stealing, rethinking and having opinions. Straight up, with no god damned ice opinions. It's reading, eating out, experimenting, taking notes, asking questions, using the same foods season after season, struggling, spending hours in the cookbook section of various bookstores, traveling, and inspiring others.  Being a chef is a verb. As is love."