GOOD



One of the great ironies in the food industry is that even though millions of women around the world cook and provide meals to their families daily, there are few women employed in professional kitchens (outside of pastry). And the few high profile female chefs often get overlooked, as was the case in Time Magazine’s recent cover story entitled “The Gods of Food,” where nary a woman was included among the nearly 100 chefs and food personalities the editors considered the most influential today.

It’s not just the media’s fault, though, there were also no women recognized among the highly influential World’s 50 Best Restaurants (just look at this slideshow, it could be a foodie’s PlayGirl).

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Feast Your Eyes: From Sketch to Recipe

When celebrity chef Grant Achatz of Chicago's Alinea wants to design a new dish, he starts with a paper and pencil.


When celebrity chef Grant Achatz of Chicago's Alinea wants to design a new dish, he starts with a paper and pencil. The image above is part of a Saveur-curated slideshow comparing chefs' brainstorming sketches with the final dishes, and shows Achatz's Halibut with Black Pepper, Black Licorice, and Lemon. In the caption, Achatz adds this explanation of the thinking that went into the dish:

We experiment a great deal with color and how it affects the dining experience. With this course, we either chose white ingredients like halibut, parsnip, and almond, or we deliberately manipulated dark or black ingredients—like black pepper, licorice, and coffee—to make them white. The monochromatic presentation combined with the various manipulations makes the ingredients almost completely unidentifiable.

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