In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the... →
Charlie Trotter
I have a certain point of view, a certain way to plate food, certain ingredients that I like to use.
For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world.
In my case, vertical food was less about standing things up than layering things: more an attempt to gain texture by weaving things together.
It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.
The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.
Ultimately, I want to prepare food that will be recognized equally in Tokyo, London, and Paris. I am after that universality, that transcendence.
The body cannot produce enzymes in perfect combinations to metabolize your foods as completely as the food enzymes created by nature do. This results... →
When we get in late and the only thing open is fast food, it can be tough to maintain a healthy diet.
Mike Trout
I want great food and wine, and friends to enjoy it all.
Ivana Trump