In his "Food Revolution" TV series, chef Jamie Oliver perseveres, ends season optimistically with new school superintendent and cooking contest with high-wattage judges

By Mary MacVean

Los Angeles Times 2011-06-25

School lunch innovator Paul Boundas, restaurateur also trained in clinical psychology and culinary arts, finds all three essential in winning over his tough customers in public school

By Monica Eng

Chicago Tribune 2011-03-17

Famed chef Michel Bras discusses the flavor of apple seeds, his love of vegetables, why he doesn't care if others copy his Gargouillou salad, and his favorite snack before bed

By Alyssa Shelasky

New York magazine 2011-03-02

Charlie Trotter, Chicago culinary legend and vegetable virtuoso, acknowledges "aura of ferocity" and contradiction between hospitality and quest for excellence

By David Kamp

The New York Times 2011-03-29

In new book, award-winning chef Grant Achatz tells of playing with unexpected flavors and scents, of breaking the monotony of food, and of his temporary loss of taste

By Terry Gross

Fresh Air/WHYY; National Public Radio 2011-03-03

Books: In "Blood, Bones & Butter," Gabrielle Hamilton captures essence of contemporary cool, the gnarly, punk-rock aesthetic, the in-your-face food style, the vision of a generation

By Josh Ozersky

Time magazine 2011-02-16

LA schools invite Jamie Oliver to submit three weeks of menus that follow regulations and cost no more than 77 cents a serving (reimbursement minus administrative costs)

By Mary MacVean

Los Angeles Times 2011-02-04

Opinion: Future of food in America hinges on our ability to listen to what the earth and scientists and farmers are telling us and to practice moderation in consumption, agriculture

By Mario Batali

The Wall Street Journal. (may require subscription) 2010-11-20

With 15 Femmes en Avenir, Alain Ducasse is trying to change lives of underprivileged women by teaching them how to cook

By Amy Serafin

Time magazine 2010-10-08

Nathalie Dupree, prominent Charleston chef, TV show host and cookbook author, challenges Republican Sen. Jim DeMint with sudden write-in candidacy

By Lois Romano

The Washington Post 2010-09-30

Ferran AdriĆ 's Harvard collaboration, which seeks to understand physical, chemical principles on which his culinary art is based, is continuation of career spent in rigorous pursuit of innovation

By Colman Andrews

Business Week 2010-09-02

ABC orders second season of Jamie Oliver's "Food Revolution," this time in LA; in first season, show won its Friday at 9 time period and was No. 1 among all key demographics

By Lynette Rice

Entertainment Weekly 2010-09-02

Michael White, exuberant chef "with a twinkle" who favors superlatives, builds Italian restaurant empire in NJ, NY through Altamarea Group

By Frank Bruni

The New York Times 2010-08-25

Edith Murnane, chef and sustainable food program manager, named Boston's first food policy director

By Andrew Ryan

The Boston Globe 2010-07-20

Jamie Oliver fires back after health secretary says UK school food changes failed and that obesity is matter of personal responsibility

By Denis Campbell

The Guardian (UK) 2010-06-30

Rachael Ray, celebrity chef, joins Kirsten Gillibrand, New York lawmaker, in lobbying Congress for better school meals

By Michael Barbaro

The New York Times 0000-00-00

Fat Duck chef, known for snail porridge, bacon-and-egg ice cream, aids in search for foods to entice elderly patients after surgery, other treatments

By Valerie Elliott

The Times (UK) 2010-05-01

Chef's retro cookbook dinner showcases work of Craig Claiborne, others

By Rick Nichols

The Philadelphia Inquirer 2010-04-14

Jamie Oliver, exuding authority and unstoppable purpose on America, obesity and his "Food Revolution"

By Janice Turner

The Times (UK) 2010-04-10

Master chef leaves limelight to craft meals of clinical, spiritual import for cancer patients at Philadelphia hospital

By Christine Fisher

Philadelphia Daily News 2010-03-18

Key researchers, along with Heston Blumenthal of the Fat Duck, help molecular gastronomy emerge as scientific discipline

Chemical Reviews 2010-02-19

Award-winning chef turns back on fame to feed destitute in Indian hometown

By Danielle Berger

CNN 2010-04-02

Beloved public school culinary teacher given kitchen makeover by Rachel Ray - as she learns that district is re-focusing its program

By Dianna Marder

The Philadelphia Inquirer 2010-03-31

Mario Batali at work on menus for six new restaurants at Eataly, the massive Italian food emporium opening in New York

By Josh Ozersky

Time magazine 2010-02-23

If number of meals served daily is benchmark, then McDonald's CIA-trained chef Daniel Coudreaut is No. 1

By John Cloud

Time magazine 2010-02-22

Grocer, activist chef join forces for better school lunches

Grocer, activist chef join forces for better school lunches

Whole Foods Market joins Ann Cooper, chef, to improve school lunches. 'This is the social justice issue of our time, and schools have no money to help solve the problem,' says Renegade Lunch Lady. Co-president of upscale grocery store, chef plan to go to Washington to try to persuade lawmakers to improve the federal school meals programs in Child Nutrition Act, up for renewal this fall.

By Mary MacVean

Los Angeles Times 2009-08-13

A legend closes her restaurant, opens a future

A legend closes her restaurant, opens a future

Susanna Foo closes landmark restaurant in Philadelphia, aims to simplify her life and care for her husband, her family and her garden. But before she has turned lights out for the last time, she is pondering more projects - a famous chef's dinner, maybe this fall? A modest dumpling and noodle house?

By Rick Nichols

Philadelphia Inquirer 2009-06-19

Reframe sustainability from the people's point of view

Reframe sustainability from the people's point of view

Barton Seaver, chef and evangelist for sustainable seafood, argues for compromise, common sense, saying that everyone acts in his own economic interest. Acknowledging that sustainability is about people, not fish, is first step toward finding solutions. With oysters, for example, 'eating a farm-raised Chesapeake oyster supports generations of watermen and supports the most productive marine ecosystem in the world.'

By Jane Black

The Washington Post 2009-05-13

Chef tweets recipes for entire meal

Chef tweets recipes for entire meal

Rick Bayless, chef and author, tweets recipes for an entire meal in 140 characters or less, including serrano ham-wrapped papaya, grilled fish with chipotle, garlicky black beans, cake with ice cream. And: Restaurants are tweeting their way to customers (click 'See also').

By Christopher Borrelli

Chicago Tribune 2009-05-20

See also 

Texas musicians remember BBQ master with big heart

Texas musicians remember BBQ master with big heart

Texas singer-songwriters, including Jimmie Dale Gilmore and Tom T. Hall, remember C.B. 'Stubb' Stubblefield, a chef and BBQ restaurateur known as much for his big heart as for his brisket. The African-American Stubb befriended musicians and his BBQ joint became a late-night gathering place for musicians to play and eat.

By Davia Nelson and Nikki Silva

National Public Radio/Morning Edition 2009-03-20

Julia Child moved out of fire to frying pan

Long before she discovered food, Julia Child's summer of '42 was spent doing clerical work with World War II-era spy agency which led to working directly for agency head, previously classified documents show. Though her work for the agency work was known, personnel records of famed chef and others show reasons for hiring, their jobs and maybe missions. For archives list, click 'See also.'

By Brett J. Blackledge and Randy Herschaft

The Associated Press; The Washington Post 2008-08-14

See also 

After multi-week tryouts, a new face on Food Network

After multi-week tryouts, a new face on Food Network

Food Network

Aaron McCargo Jr.

Former hospital chef from Camden, N.J., defeats Philadelphia and Dallas competitors, will star in his own Food Network cooking show, 'Big Daddy's House.' And: Watch the deciding episode (click 'See also').

By Michael Klein

The Philadelphia Inquirer 2008-07-28

See also 

Chef's language prompts parliamentary concern

Chef's language prompts parliamentary concern

Barnes & Noble

Gordon Ramsay

After Gordon Ramsay uses expletive more than 80 times in 40 minutes during televised cooking program, Australian parliament moves toward tightening broadcast rules. Network reports one written complaint for about every 117,000 viewers. And: His reputation includes foul language - and good food (click 'See also').

By James Grubel

Reuters 2008-06-19

See also 

Cooking up some tunes

Cooking up some tunes

At Austin's South by Southwest festival, Rachael Ray serves up vegetarian macaroni and cheese and a seven-layer slider to packed crowd, and hosts The Raveonettes and also The Cringe, led by her husband, John Cusimano. 'I'm more than just a cook,' she says.

By Nekesa Mumbi Moody

The Associated Press; Houston Chronicle (TX) 2008-03-16

Opinion: We, the obese

Opinion: We, the obese

As Mississippi legislators consider a bill that bans obese customers from eating in restaurants, restaurateur and writer predicts he and other fat people will scout out the non-weighing restaurants (likely all-you-can-eat buffets), which would give those spots an unfair competitive advantage. But he does want a quota on green-bean casseroles for covered-dish suppers.

By Robert St. John

The Meridian Star 2008-02-06

See also 

Opinion: Chef returns

Opinion: Chef returns

Food Network

Jamie Oliver, in his new series, "Jamie at Home", on the Food Network, is appealing in his unfussiness, and the effort to talk about foods in-season and gardening is refreshing. But the British-to-American weights and measures could trip us up, says writer.

By Nina Lalli

The Village Voice 2008-01-03

Spicy exchange

Culinary giants Alain Ducasse and Heston Blumenthal chat about Michelin stars, molecular gastronomy, admiration and competition, international and cross-cultural inspiration and what they think of each other's cooking.

By Joe Warwick

The Independent (UK) 2007-11-11

Book review

After a culinary career of 30 years, Jonathan Waxman's debut cookbook is a road map of recipes from restaurants of his bicoastal past and a testament to his understanding of flavorings and layerings, but not every detail is tended.

By Amy Scattergood

Los Angeles Times 2007-09-19

See also 

Review: Serving it forth

Laura Shapiro, in "Julia Child" writes about the chef who taught us how to think about food and understand it; Nancy Verde Barr's book, "Backstage With Julia: My Years With Julia Child," is full of endearing anecdotes.

By Dorothy Kalins

The New York Times 2007-08-26

Local, extreme:

Local, extreme:

For chefs with the ripe stuff, now's the season for them to luxuriate in too many juicy tomatoes, fresh herbs, zesty peppers and tender zucchini, and then serve up food that's as local as the the farmers' market.

By Beth D'Addono

Philadelphia Daily News 2007-08-23

Mario in Michigan

When Mario Batali wants to get away, he doesn't go to Italy, where he learned the finer points of cooking; he heads to Michigan, where there are four full seasons and his place is on a lake, and the pizza oven is in the back.

By Jennifer Conlin

The New York Times (may require subscription) 2007-08-17

See also 

Cooking for diabetics:

A few new cookbooks for those with diet-related disease have words of wisdom for all of us: Adapt everyday cooking to healthy meals that can be prepared quickly, practice portion control, shop carefully and read food labels.

By Kathie Smith

Toledo Blade 2007-08-14

Outselling Harry Potter:

Television cook Anjum Anand, dubbed "Indian Nigella," has a way with mangoes that is making her books about simple and delicious Indian cooking fly off the shelves faster than the young wizard can catch a golden snitch.


Daily Mail (UK) 2007-08-11

Food's the star:

In "Ratatouille" and "No Reservations," top chefs at restaurants and culinary schools consulted on appearance of dishes; actors ate the featured dishes, and the animation department went to cooking school, for authenticity's sake.

By Beverly Levitt

Philadelphia Inquirer


In "Twinkie, Deconstructed," Steve Ettlinger describes the work of making unnecessarily complicated snacks; the book is the polar opposite (complete with smiley face) of "The Omnivore's Dilemma," Michael Pollan's frowny faced take on simplifying food.

By Chelsea Martinez

Los Angeles Times