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A Toast to Chef Keller
It's been yet another busy week at FDL HQ. First we went to New York for a celebratory meal at Per Se. The meal was in honor of chef Thomas Keller after he won the lifetime achievement award at the World's 50 Best Restaurant Awards 2012.
While there we sampled some of Keller's food, spoke with Eric Ripert about what he thinks of chef Keller's career and had an interesting chat with Mitchell Davis, the vice president of the James Beard Foundation, about how chef Keller has impacted American cuisine.
Knife Skills 101
One of the first skills any good chefs needs are those with a knife. Knife skills helps you get the most of your ingredients, work efficiency and prepare great food. That's why this week we travelled to the Italian cookery school ALMA for some professional lessons in vegetable chopping.
Julienne, concassé and the brunoise cuts are all explained in these short and simple to follow videos. Chef Cuts will have you chopping vegetables like a pro in no time.
Appliance of Science
What makes one wine worth more than another? Well one of the biggest contributors is the aging process and this week we examined it through a scientific lens.
Just how wine is aged, just what happens during the process of aging within the wine and how all this effects the taste of the wine. It's a fascinating look at wine from an angle that many of us never actually think about.
In the Blog
We brought you the news that Ferran Adria and Gaston Acurio premiered their new Peru Sabe documentary to the United Nations in New York, a great collection of food finger prints and some microwave food art from the Microwhat tumblr page.
