Ripert, Nieporent, Pépin, and Soltner: Is French Cuisine Dead?
The French Culinary Institute celebrates its 25th anniversary by posing the question.
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Grub Street Posts Tagged:
‘jacques pepin’
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Fine Dining Is Ending, Just Like It Did Twenty Years Ago
Danny Meyer on 1989: "Steak became the hamburger and the hamburger became meatloaf and meatloaf became meatballs."
The Twelve Key Ingredients of a Toque Tell-all
A chef from Waverly Inn, another from Dressler, plus a French Culinary School grad have spilled their stories.
Adam Platt on Top Chef: ‘Carla Is Clearly a Savant of Some Kind’
We talk with Platt about last night's episode.
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