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Rabbit kidneys, roasted marrowbones, and monkfish liver do not necessarily evoke the images of comfort food for many. But for some reason this term has always been used to describe the cuisine chef Gabrielle Hamilton prepares in her East Village restaurant, Prune. “They have to attach these words to anything that a woman is doing no matter how challenging,” she said in an interview on Makers, a video collection of women’s stories featured on PBS ... Read More
  In response to The World's 50 Best Restaurants' Best Female Chef award this week, Anthony Bourdain bemoaned on twitter: "Why — at this point in history — do we need a 'Best Female Chef' special designation? As if they are curiosities?"   Best Female Chef of 2013, Nadia Santini Good point. And who better to respond to this question than a distinguished female chef? Amanda Cohen of Dirt Candy ... Read More
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