Guy Savoy, who worked his way up from modest beginnings (and a recent setback), this week became the first chef inducted into the prestigious Académie des Beaux-Arts.
Category: Club Bars & Restaurants
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Guy Savoy Awarded Légion d’Honneur
The New York Times – Business: -
Guy Savoy Awarded Légion d’Honneur
The New York Times – Business:Guy Savoy, who worked his way up from modest beginnings (and a recent setback), this week became the first chef inducted into the prestigious Académie des Beaux-Arts.
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With the Arrival of Goop Kitchen, Is New York Food Going Full L.A.?
The New York Times – Business:Gwyneth Paltrow’s healthy-eating enterprise is just one of several recent Los Angeles exports to a rival city with its own ideas about what’s good.
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New Chef Program Helps People With Autism Find Jobs in Fine-Dining Restaurants
The New York Times – Business:Culinary jobs have the potential to be a perfect fit, and a new effort is afoot to help autistic workers land them.
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The Biggest Names in Fine Dining Now Have Rock-Star Residencies
The New York Times – Business:From Las Vegas to the Côte d’Azur, high-profile chefs are taking their cuisine on the road.
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The Brigade System Helps Restaurants Succeed. Does It Also Lead to Abuse?
The New York Times – Business:In the wake of allegations against Noma’s chef, a 19th-century model for organizing kitchen staffs is being blamed for physical and psychic violence.
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The Fall of Noma’s Chef Reverberates in the Restaurant World
The New York Times – Business:In the industry where René Redzepi reigned, fellow chefs are debating how, and how much, restaurant kitchens can change.
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Noma Faces Los Angeles Protest Over Allegations of Past Abuse by Its Chef
The New York Times – Business:At the vaunted restaurant’s pop-up in the Silver Lake neighborhood, fallout from recent reports continued.
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Monterey Bay Aquarium Seafood Watch Provide Sustainable Recommendations
The New York Times – Business:Seafood Watch, long a source of advice on sustainable choices, is working to get restaurants to adopt its color-coded recommendations.
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The Sauces and Seasonings Chefs Can’t Live Without
Expert-approved condiments and spices that will instantly upgrade your meals.
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Where There’s Smoke, There’s Their Open-Fire Wedding Meal
Some couples are forgoing traditional catering for food cooked over an open fire. One benefit: instant conversation starter.
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A $600 Suckling Pig? Wagyu for All? On Menus, It’s a New Gilded Age
In Manhattan and across the country, restaurants are trotting out ever-pricier dishes and luxury upgrades to meet the demand from affluent diners.