Q & A with JBF Award Nominee Hedy Goldsmith

by Elena North-Kelly on April 05, 2013

Pastry chef and author Hedy Goldsmith has garnered widespread acclaim for her innovative desserts at Miami’s chic Michael’s Genuine Food & Drink (and, more recently, the Cypress Room). We got in touch with the repeat Outstanding Pastry Chef award nominee to learn about her go-to cookbooks, her favorite places to eat in Miami and beyond, and her ultimate comfort food.

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JBF: We’ve read that you went to art school—what brought you from the world of fine arts into the culinary arts?

HG: Art school prepared me to become a more creative pastry chef. A blank canvas or blank dessert plate calls for the same creativity.

JBF: What is your current favorite item on the menu at Michael’s Genuine Food & Drink?

HG: It’s hard to single out a favorite because the menu often changes from week... Read more >

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Q & A with JBF Award Nominee Thomas McNaughton

by Anna Mowry on April 04, 2013

Thomas McNaughton’s universe has expanded considerably since we last spoke with him: he and his team have added Central Kitchen and Salumeria to their San Francisco restaurant family, and he’s also started working on a cookbook that’s based on his first venture, flour + water. Below, the three-time finalist for our Rising Star Chef of the Year award brings us up to speed on the state of Central Kitchen, tells us what we can expect to see in his book, and shares his expert advice on making pasta at home. 

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JBF: When we interviewed you last year,... Read more >

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The Bookshelf: The Country Cooking of Greece

by Elena North-Kelly on March 26, 2013

In her new cookbook, The Country Cooking of Greece, Diane Kochilas offers vibrant recipes inspired by rustic tavernas, her own cooking school, and local artisans. We got in touch with the author to learn about her top picks for authentic Greek food in New York City, the distinct regional cuisines within the Mediterranean mecca, and an underlying philosophy of Greek cooking that everyone should master.

(Join Diane tomorrow at noon for a special installment of our Beard on Books series at the Beard House.)

JBF: What is your favorite aspect of Greek cuisine?

Diane Kochilas: There’s a tremendous variety of main-course vegetables and beans that sets Greek cuisine apart from other... Read more >

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JBF on the Air: A Gastronomic Event

by Elena North-Kelly on March 13, 2013

What does it mean for food to be art? On today's episode of Taste Matters, JBF's Mitchell Davis explored this topic with Robert Valgenti, associate professor of philosophy and director of the College Colloquium at Lebanon Valley College. Listen below as Mitchell and Robert discuss the nature of art, the human experience with food, and the intersections between the two—from our obsession with celebrity chef culture to our individual responsibility as part of the larger food system.
 

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