the work, and the actual application of the pigment, or the rough cutting of the stone, was handled by artisans, or apprentices, under the direction of the master. Hunt

Went last night with friends in hopes of some good bbq and a chance to catch up in a lively atmosphere. Can’t say I’ll be heading back any time soon. Things started well – great smells, busy restaurant, fun...

Read it. He’s all about the customer, not cutting corners. And walk into Union Square Cafe. You’ll find Michael Romano with a bunch of apprentice FCI & CIA graduates who work for the love of food (for pennies).

apprentice with a genius that can teach...). I do agree that it’s all about taste. If you’re not tasting the food as you cook it, you might as well be painting blindfolded. But I’d recommend, to the beginner,...

I will start by saying I was glued to it yet irked— they’ve completely altered the format of the show! Last year, I enjoyed watching the process of crafting a food show. Last night reminded me of Top Chef or even The...

most certainly will vary. If you’re looking for a formal epistemology for food knowledge, I suppose you have to go to the Cordon Blue or the CIA, or apprentice at a sushi restaurant in Tokyo. Beyond that, there’s just...

, and the commis (apprentice). “Certified Master Chef” is the highest “rank” a culinary professional can obtain. As of Feb. 2005, there were only 59 American Culinary Federation certified Master Chefs....

of things they had to think of and it showed. Last year when they sold to the public they had to create a street vending cart; that inspires creativity and allows the chefs to focus on the food. Top Chef is not the Apprentice;...

that is more rigorous than most pHd’s to “earn their wings,” so to speak. Most properly trained chefs have to apprentice for several years before they’re even allowed to cut fish. And most of these chefs...