Handpicked by Thomas Keller and Daniel Boulud, the author describes judging the 2010 Bocuse d'Or USA.
Cancer treatments robbed the author of his sense of taste. He panicked--until he realized he could use his nose.
When the author arrives at a Napa vineyard, he expects to find modern equipment. Reality is much different.
Through 27-courses, eating can get monotonous. The author creates a food and wine pairing to help fight fatigue.
The author creates a whimsical dish using oysters, lychee, and caviar. Wine adds an ideal finishing touch.
Intuition inspires the author to add blossoms to a turbot dish--and his manager to pick the wine to go with it.
The author balances the heaviness of pork belly with the lightness of lettuce. Wine pulls it all together.
It can take days to turn animal organs into a satisfying dish. And then it's time to pick the wine.
The author introduces a series on pairings, explaining how he came to appreciate the way wine enhances food.
Should he get out of the kitchen? One reluctant celebrity says he has to, for his brand and needs to, for his creativity.
What happens when the people at the next table are offered something that seems better?
Trying to bring his restaurant's kitchen out to the dining room, the author experiments with the unusual. A description of his innovative method for including diners in the food-preparation process, plus an audio slideshow showing how it works, step by step.
In a proposal for an upcoming memoir, the author describes his career as an award-winning chef and the battle with tongue cancer that threatened to end it.
Diners want to watch, to witness the "magic show" of a restaurant kitchen and gain an understanding of the how, why, and what of occupational cooking. The author, averse to tables in the kitchen, describes his new way to let them.
From blowtorches to unexpected dousings of dairy-based broth, one chef interjects a bold new dimension to the dining experience. His "Jekyll and Hyde" idea seems simple at first, but once he gets started, questions keep arising.
Food that pushes boundaries of cooking should challenge norms of dining, too. When do food and art merge? And is it possible to change how food is perceived if it's served within the framework of "art" and not a restaurant?
A critically acclaimed veteran of French Laundry and leading pioneer of Molecular Gastronomy reflects on the juxtaposition of tradition and innovation. Can one forge ahead into new territory while still respecting and drawing upon the ideas of generations past?
Most restaurants offer diners the experience they desire for the evening. But taking away some control from diners allows a chef to craft an entire culinary experience. Break open your entree with a wooden mallet. Design your next course from a list of words. Who's in control?
A provocative chef experiences a provocative meal. Oddities? How about starting with the snowball? Presentation matters -- context changes the way you perceive, and thus taste, food. Sometimes it takes traveling to distant countries to remember this lesson.
Each season, the best chefs change their menus entirely. It can be hard to find new sources of inspiration.