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Posts Tagged ‘Chefs’

Mexican Ancestry Cooking school classes. Luci testimonial in San Miguel de Allende, Mexico

Saturday, August 7th, 2010

Luci Anda New York ( enjoying a hands on cooking class at As a Mexican native, I inherited my Mexican cuisine knowledge from my previous generations. And my passion too! I invite you to join me in my kitchen school to take out our aprons and spoons, to use the very fresh ingredients of our Mexican cuisine, and create together delicious dishes, with love, tradition and fire for a great vacation adventure. I love sharing my knowledge of ancestry home cooking in Mexico, mainly focused in hands-on learning, allowing students to choose their menus in open courses.

Duration : 0:0:23


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Return to the Old School! Hong Kong’s New Martial Arts Cinema at NYAFF 2010

Thursday, July 29th, 2010

After 2009′s film, IP MAN, became a massive box office hit, savvy Hong Kong producers, eager to make a buck, unleashed a whole wave of old school martial arts films that went back to basics: no CGI, no fancy wire work, no fakery. Instead, they were all about blazing hand-to-hand combat, hard-falling stuntmen and lightning fast kung fu. In conjunction with the Hong Kong Economic and Trade Office New York, this year’s NYAFF features a special focus on Hong Kong’s new wave of old school kung fu.

The line-up includes Jackie Chan’s latest movie, LITTLE BIG SOLDIER; a rollicking action comedy starring a gallery of old school greats like Bruce Leung and Chen Kuan-tai, GALLANTS; an encore presentation of the IP MAN, the movie that started it all, and IP MAN 2 which has become the number one Asian movie of 2010, out-grossing even Bollywood’s biggest hits at the box office.

There’s also Hong Kong’s major 2009 blockbuster, BODYGUARDS & ASSASSINS, which we’re screening with DEVELOPMENT HELL, a behind-the-scenes peek at the making of this legendary “cursed” production; the cracked and crazy cooking kung fu flick, KUNG FU CHEFS; and the totally mad throwback to visually bonkers Hong Kong comic books of the 70′s, THE STORM WARRIORS.

Duration : 0:2:21


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Cooking with Liquid Nitrogen – Ferran Adria and Harold McGee

Saturday, July 17th, 2010

Complete video at:

Chef Ferran Adria, head chef of elBulli, and Harold McGee, author of On Food and Cooking, describe how liquid nitrogen is used in restaurant kitchens to create innovative dishes like alcohol sorbets and frozen pistachio puree truffles.


No one can get into elBulli, Ferran Adria’s restaurant on the northeast coast of Spain. But plenty of people certainly try: every year, the restaurant receives over two million requests for only 8,000 seats during the six months it is open. For the other six months, Adria, who is proud to be called the “Salvador Dali of the Kitchen,” travels, dreams, and creates at his “food laboratory” in Barcelona, called elBulli Taller, where his team includes a chemist and an industrial designer who also design plates and serving utensils to go with the food.

No wonder, as Corby wrote in The Atlantic, “making the twisty two-hour drive from Barcelona for a dinner that ends well into the wee hours has become a notch on every foodie’s belt–perhaps the notch, given the international derby to get reservations.”

For mortals who won’t be making the trip soon–or who didn’t hit the lottery last year in the German contemporary-art exhibition Documenta, which flew two people at random per day to el Bulli to experience “the exhibition” that is dinner at elBulli–Adria has given the world A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria.

This is the first book to take a behind-the-scenes look at the restaurant whose sources and methods every ambitious chef wants to know. It shows a full working day from dawn until the last late-night guests leave, using photographs, menus, recipes and diagrams that reveal the restaurant’s preparations, food philosophy, and surroundings. — NYPL

Ferran Adria began his culinary career washing dishes at a French restaurant. In 1984, at the age of 22, Adria joined the kitchen staff of elBulli, a traditional French restaurant. Eighteen months later, he became head chef. He soon began learning techniques from culinary masters and performing culinary experiments based on the use of fresh materials. In line with Adria ‘s experimental philosophy, he closes elBulli for six months every year to travel in search of new inspiration and perfect new recipes. In response to the question–can food be art? Adria has said, “That’s for other people to decide. Cooking is cooking. And if it exists alongside art, that’s wonderful.”

Harold McGee writes about the science of food and cooking. Twenty years after its first publication, the revised On Food and Cooking: The Science and Lore of the Kitchen was named best food reference of 2004 by the IACP and the James Beard Foundation. In 2005, Bon Appetit named McGee food writer of the year. In 2008, Time Magazine named him to its annual list of the world’s most influential people. McGee has written for many publications, including The World Book Encyclopedia, Nature, Food & Wine, and Fine Cooking and has appeared on public television’s “Diary of a Foodie” and on National Public Radio’s “All Things Considered,” “Fresh Air,” and “Science Friday.” He writes a monthly column, “The Curious Cook,” for The New York Times.

Duration : 0:4:17


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The Institute of Culinary Education

Friday, June 18th, 2010

(888-493-CHEF) – A trusted name in culinary education since 1975, The Institute of Culinary Education (ICE) offers accredited career training in Culinary Arts, Pastry & Baking Arts, and Culinary Management. To learn about career and recreational cooking classes offered in New York, visit To read the blog written by culinary students, alumni and the president of ICE, check out

“The Institute of Culinary Education has been an eye opener for me.”

“The instructors at the institute are amazing”

“It’s five minutes away from Union Square, you have the Farmers Market, you’re surrounded by so many restaurants.”

“I spent a lot of time looking at other [culinary] schools and this was the place I felt most comfortable.”

From chef, baker or restaurant owner to caterer or cookbook author, we’ve been training people to do what they love for 25 years. We offer job placement, small class sizes and flexible schedules.

The Institute of Culinary Education. Call now for a personal tour. 888-493-CHEF

Duration : 0:0:31


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New York Culinary Experience: April Bloomfield

Wednesday, June 16th, 2010

The Spotted Pig chef teaches a class about pork.

Duration : 0:1:37


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Why The French Culinary Institute?

Saturday, June 12th, 2010
Graduates of The French Culinary Institute are ready to work in the field the day they finish, and with a growing network of over 14,000 alumni, youll have an inside track to some of the best restaurants and businesses in the world. See how some of the biggest names in the industry feel about hiring from our programs, and youll see why The FCI provides a culinary education that prepares you for a lifetime of success.

Duration : 0:2:25


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