Ask a Chef: What Would You Eat for Your Last Meal on Earth?

"My mom's lasagna, finished with a slice of strawberry cheesecake and a glass of my dad's Moroccan tea with fresh mint." –James Kent, Eleven Madison Park, NYC; U.S.A.'s Bocuse d'Or Representative

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Carol Blymire: Dry Ice Extravaganza

James Kent and the cool cats from Eleven Madison Park are working with Caviar Malossol at the welcome reception here in the lobby just after the red carpet.  Wish you all could be here to smell what I'm smelling.  Kevin Binkley from Arizona is putting the finishing touches on a bacon-leek-tomato-scallop soup, and Eric Klein from the Spago outpost in Vegas is doing rice cakes with fish and cucumber salad. I love watching these guys work.

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Field Trip: Going for the Gold at Bocuse d'Or USA

Bocuse d'Or Even with the Winter Olympics on the horizon, it’s hard to imagine a display of patriotic pride—or foodie frenzy—greater than what we saw in the Bocuse d’Or USA bleachers at the Culinary Institute of America this weekend. Scores of boisterous culinary students and gastro fans gathered to support the 12 chefs competing for the chance to represent America at the Bocuse d’Or in Lyon in January 2011. Each chef, assisted by a commis, faced the same challenge: prepare a salmon dish and a lamb dish for an intimidating all-star lineup of judges that included Daniel Boulud, Thomas Keller, and Grant Achatz. It made Iron Chef look like a school talent contest.

StudentsMacKenzie Arrington (CIA, Bachelor’s, 2009) and Vinny Dyevoich (CIA,... Read more >

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