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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 …

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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 …

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

3. Social Media and the Rise of the Amateur Critic “If I came to your house for dinner an hour late, then criticised all your furniture and your wife’s haircut and said all your opinions were stupid, how would you feel? People still come here and expect a three-course meal in an hour. What do …

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Robotized restaurant uses fancy tech to make fancy burgers

The Creator robot is comprised of approximately 600 custom-made parts(Credit: Aubrie Pick) VIEW GALLERY – 5 IMAGES It was just last month that we heard about Spyce, a new Boston restaurant that uses a robotic kitchen to prepare low-cost stir-fry bowls. Well, now the high-tech Creator restaurant is about to open in San Francisco, which …

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Does Everyone Really Order the Second-Cheapest Wine?

An investigation into happy-hour folklore. BY ALEX MAYYASI But which is second cheapest? SCOTT WARMAN/UNSPLASH IT TAKES A VILLAGE TO sell a glass of wine. A winemaker carefully monitors weather patterns and directs the harvest, a designer creates an avant-garde pattern for the label, and a restaurateur writes tasting notes on a tasteful menu. But, …

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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 …

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A Restaurant Job That Comes With an Education

At an innovative restaurant in Brooklyn, paid kitchen internships give refugees formal restaurant training. Emma’s Torch, a new restaurant and culinary training center in the Carroll Gardens neighborhood of Brooklyn, is named in honor of Emma Lazarus, the 19th-century American poet whose words are etched into the Statue of Liberty: “Give me your tired, your …

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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 …

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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 …

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