Business

Business advice

The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed – 1

We live in the age of the Celebrity Chef. Portraits of the crisp white jacket and dental-advertisement smile assail us at every turn. Bookstore shelves heave under the voguish glut of cookbooks, the covers gleaming with photo-shopped images of a foodies wet dream. Sexed-up dishes artfully manipulated by food stylists defy the imperfect genius of …

The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed – 1Read More »

The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed – 2

2. Clash of the Generations Marco Pierre White, the first British chef (and youngest chef anywhere) to win three Michelin stars, is considered by many to be the first modern-day culinary idol. Labelled by the press in the late-1980s as the “enfant terrible of haute cuisine” and the “anarchic Byron of the backburner,” he trained in …

The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed – 2Read More »

What Words Like “Fresh” Really Tell You About How Fancy Your Food Is

You are what you eat. So the words that describe your food should tell you something about what you’re eating. But that’s not always the case. Linguists have studied the words written about food on menus, restaurant reviews, and food packaging, and as linguist Dan Jurafsky explains in his book “The Language of Food,” what they’ve …

What Words Like “Fresh” Really Tell You About How Fancy Your Food IsRead More »

Why Meal Kits Are Going Offline

Companies like Blue Apron and Plated are invading grocery stores in search of new customers Photoillustration: Eater Meal kits are the paint-by-numbers of the cooking world. For anyone who’s been too busy cooking from scratch to notice the meal-kit phenomenon, they’re typically mailed once a week to subscribers via boxes containing pre-portioned (and sometimes pre-cut) …

Why Meal Kits Are Going OfflineRead More »

How a Georgian Princess’s Cookbook Helped Build a Celebrated Restaurant

Struggling restaurateurs happened upon the feminist hero’s culinary manifesto at a flea market. A spread at Barbarestan. ALL IMAGES COURTESY OF BARBARESTAN IT’S NOT YET LUNCHTIME, BUT the tables at Barbarestan, in Tbilisi, Georgia, are rapidly filling up. There, a waiter leads me down a small spiral staircase to the bottom floor. Above my head …

How a Georgian Princess’s Cookbook Helped Build a Celebrated RestaurantRead More »

The restaurant where meals come from waste and you pay what you like

ABIGAIL DOUGHERTY/STUFF Nick Loosley at St Kevins Arcade, Auckland, where more than 200 people are fed by Everybody Eats on Monday nights. Now the restaurant is hunting for a permanent site. . A restaurant coming to Auckland will offer three-course meals made by volunteers from food waste diverted from the tip. Even stranger, diners will only have to pay what they feel …

The restaurant where meals come from waste and you pay what you likeRead More »