Every day, I have someone emailing asking where I’ve been for the last month or so. (That’s not true, but it’s a good way to start my first post in nearly a month.) Well, I have b…| K. M. Alexander
You are unauthorized to view this page. The post Raising the (Burger) Bar with Homemade Buns appeared first on CIA Foodies.| CIA Foodies
Grain by Grain: Cooking Times and Tips from the Culinary Institute of America.| CIA Foodies
Based on his extensive knowledge and expertise into future institutions and their interactions with society in relation to interdisciplinary higher education, Professor Ryberg will share some of his research and reflections on this matter and how it specifically connects to Future institutions in, with, and for society.| RSS Feed
Few chefs can claim to have stepped into a professional kitchen at 13. Fewer still can say they spent the next two decades immersed in the pursuit of Michelin stars, executive titles, and ultimately, restaurant ownership. Chef Romain Avril’s career has been nothing short of extraordinary—not just for how early it began, but for how […]| MENU
You are unauthorized to view this page. The post A Pour of Knowledge: Exploring American Whiskey appeared first on CIA Foodies.| CIA Foodies
You are unauthorized to view this page. The post Chef’s Remix: CIA Classics with a Twist appeared first on CIA Foodies.| CIA Foodies
You are unauthorized to view this page. The post Culinary School: How Heat Cooks Food appeared first on CIA Foodies.| CIA Foodies
10 Ingredients to Keep Stocked in Your Pantry from the Culinary Institute of America.| CIA Foodies
A conversation with Matt Orlando, chef, entrepreneur, and former head chef at Noma. He is also the founder of Amass, one of the most circular and fully organic restaurants in the world, which closed at the end of 2022. He then focused on a project in Singapore and is now back in Denmark, currently very busy with, among other things, a new restaurant in Copenhagen. What happens when someone who worked as a head chef in one of the best restaurants in the world, Noma, starts going deep down the ...| Investing in regenerative agriculture
How did it happen? What was that special moment that made your decision clear? When did a job turn intoContinue Reading The post THROUGH THE EYES OF A FUTURE COOK appeared first on Santé.Food.Wine.Spirits..| Santé.Food.Wine.Spirits.
Recipes to Tackle Summer Zucchini Overload from the Culinary Institute of America.| CIA Foodies
Say goodbye to dull salads—this Pan-Asian Veggie Potsticker Salad is a flavorful, filling meal that checks the boxes: fresh and crisp, and full of flavor and meal appeal. It's a delicious combination of warm potstickers (also known as gyoza or dumplings), fresh salad greens, multi-colored vegetables, creamy edamame, and fragrant herbs like mint and cilantro.| Jackie Newgent
Home chefs looking for a new knife will probably want to purchase a whole knife set. Here, we share the best kitchen knife brands available in the market.| PokPokSom
Chef Christian Ryan shares his recipe for wallaby yiros with herbed yoghurt and salsa, an Australian take on the classic Greek dish.| Gourmet Traveller
There's something irresistibly cozy about a sizzling skillet of enchilada goodness, and this 100% plant-based version brings all the comfort. The mix of earthy mushrooms, caramelized zucchini, and hearty black beans in this black bean, mushroom and zucchini enchilada skillet forms a textural harmony that's full of nutritional goodness and deliciousness.| Jackie Newgent
Top chefs and restaurants across the UK are urging consumers to forgo farmed salmon this Christmas, in a bid to curb the environmental and welfare “catastrophe” unfolding across the salmon farming industry in Scotland.| Off The Table
Award winning Edinburgh chef, Lloyd Morse, joins our Off the table campaign.| Off The Table
We all want to spoil our moms on Mother’s Day, but how to you spoil a gluten free mom? This Mother’s Day Gluten Free Gift Guide is your guide to ... Read more The post Mother’s Day Gluten Free Gift Guide appeared first on Gluten free recipes - gfJules - with the #1 Flour & Mixes.| Gluten free recipes – gfJules – with the #1 Flour & Mixes
These Erewhon-inspired sesame tofu sticks are here to put plant protein into the spotlight where it belongs. We're talking fat sticks of savory caramelized organic tofu—with a natural hint of sweet and spicy—that are a celebration of nutrient-rich eating that's so, so, so delicious.Looking to add a bit more fun and flavor to your dinner? These Lebanese Caramelized Cauliflower Kebabs with Zhoug will do just that. They’ll elevate your veggie game thanks to the mouth-watering aroma, distin...| Jackie Newgent
Great news Acadiana! Our popular Romantic Dinners at the Mansion just leveled up! In response to overwhelming demand, we’re expanding our romance dining experience and have secured a talented award-winning local chef to help put your romantic evening over the top. For several years, we’ve brought romance back into the lives of countless couples who… Source| Louisiana Cajun Mansion Bed and Breakfast
Saon Brice is the Executive Chef at BLK Swan in Baltimore City, Maryland. Chef Brice has over 17 years of experience in all facets of cooking and management; focused experience in fine dining food preparation for large-scaled catered events and private parties, restaurants, and hotels. We were very excited to collaborate with Chef Brice on… Continue reading Chef Saon Brice on Barramundi The post Chef Saon Brice on Barramundi appeared first on The Better Fish® Barramundi by Australis Aquacu...| The Better Fish® Barramundi by Australis Aquaculture
Welkom bij weer een nieuwe Chef @ Work! Mijn leven bestaat niet alleen uit lekker achter het fornuis staan om lekkere gerechten voor de gasten te maken, er komt ook een aardig deel kantoorwerk bij kijken (Helaas, haha). Dus vandaag mogen jullie mee naar mijn andere “hok”om mee te helpen met de administratie. Er komt... Read More » Het bericht Chef @ work #4 – Over concepten en kantoorwerk verscheen eerst op Talk Nomz To Me.| Talk Nomz To Me
Deze chef is de afgelopen maand zo druk @ Work geweest dat zelfs de column even in de ijskast moest. Het leven van een kok gaat nu eenmaal niet altijd over rozen, zeker niet als er grote bedragen op het spel staan. Stress, chaos, paniek en alarm fase 1. Ik denk dat dit de beste... Read More » Het bericht Chef @ work #3 – Over alarm fase 1 en hoe je er mee omgaat verscheen eerst op Talk Nomz To Me.| Talk Nomz To Me
An overdue check-in conversation with Dan Barber, chef, co-owner of Blue Hill restaurants and co-founder of Row 7 Seeds, where we dive into the fascinating world of seeds and how breeding is evolving with the explosion of AI and other technologies. No, we don’t need GMOs, CRISPR, or other risky blunt instruments. We discuss the implosion of the fake meat hype, which was at its peak when we last spoke four years ago, why insane umami flavor and potentially self-nitrogen-fixing tomatoes are...| Investing in regenerative agriculture
A chef is a professional cook who is proficient or masterful at professional-level food preparation. Often specialising in a particular type of cuisine,| Become A Chef
Welcome to part two of our annual Christmas Scran specials. We're fully engrossed in all things Christmas and we're pleased to say this episode is jam packed full of joy, tradition and cheer. First up on this podcast I meet Peter Gilchrist, Scottish food historian, writer and friend of the podcast who takes me through […]| Scran Podcast - Scotsman Food and Drink
Opsworks is a convenient, powerful and free service provided by AWS to simplify the management of EC2 nodes. The real power of the system is exposed through customizing various stages of the instance lifecycle by creating custom-tailored chef-solo recipes. While Amazon provides a powerful deployment layer for PHP applications, it stops short once the PHP code has been checked out of git. For Laravel or other composer apps, you’ll have to customize your deployment. The most elegant and...| Tony Metzidis
Woodcut chef Ross Lusted shares his recipe for crusted giant green olives with 'nduja, the perfect holiday side dish.| Gourmet Traveller
Woodcut chef Ross Lusted's recipe for roast sweet potato with chickpea miso and seaweed salt will wow a crowd.| Gourmet Traveller
Woodcut chef Ross Lusted's recipe for whole-roasted cauliflower with caramelised pine nuts and raisins is a vegetarian centrepiece.| Gourmet Traveller
Woodcut chef Ross Lusted's recipe for white peaches and cherries with walnut tarator, a breezy summer salad.| Gourmet Traveller
Woodcut's Ross Lusted shares his recipe for zucchini flowers, brown rice, tomato, vine leaves, and yoghurt; a festive side dish.| Gourmet Traveller
Woodcut chef Ross Lusted's cos lettuce with kimchi and sesame dressing makes for the ideal holiday side dish.| Gourmet Traveller
The Agrarian Kitchen's chef Rodney Dunn is spicing up spring sides with his broad bean and pea with spiced walnuts.| Gourmet Traveller
The Agrarian Kitchen's chef Rodney Dunn shares his recipe for quinoa tabbouleh, an ideal side dish for entertaining.| Gourmet Traveller
Discover lucrative side gigs inspired by your favorite TV shows. Learn how you can make money while indulging in your television obsession.| Sidehusl.com
At the PulumiUP virtual event, Pulumi made its security management product, ESC (Environments, Secrets and Configuration) generally available, […]| DEVCLASS
Julia Busuttil Nishimura's recipe for ricotta gnocchi with cavolo nero and pine nuts makes a fresh and breezy weeknight dinner.| Gourmet Traveller
The innovative Danish-born chef is a master of making anomalous ideas and flavour combinations seem simple.| Gourmet Traveller
Try Your Hand at Pork Belly Steamed Buns this Weekend, from the Culinary Institute of America.| CIA Foodies
Caramelizing Sugar for Baking and Pastry Recipes, from The Culinary Institute of America.| CIA Foodies
Back in early 2012 I had been helping with system administration of a number of Debian/Ubuntu-based machines, and the odd Solaris machine, for a couple of years at $DAYJOB. We had a combination of hand-written scripts, documentation notes that we Continue reading Cosmos – A Simple Configuration Management System→| Simon Josefsson's blog
On the Adriatic coast in the northern part of Marche, Italy, just south of the crowds in Rimini, sits the sleepy port town of Senigallia; just north of my favorite seaside town of San Benedetto del Tronto. In this quaint […] The post ITALIAN TOP EATS: Uliassi, A 3 Star Michelin Experience appeared first on Roger Bissell.| Roger Bissell
“Everyone eats. There's so much beauty in realizing that humaneness and that oneness.” This is the ethos of Luke Zahm. The James Beard-nominated chef, host of the hit PBS show Wisconsin Foodie, and owner of the widely acclaimed Driftless Café in Viroqua, Wisconsin, believes food is a powerful force for connection. Here, he opens up about breaking down colonial mindsets around food, and his drive to learn, unite, and share the histories behind the ingredients he's using to create a new Mi...| The Great Discontent (TGD)
Our just-add-water mix makes light and fluffy beignets that deliver on the classic New Orleans flavors. The post Beignet Mix: Restaurant Guide appeared first on Gulf Coast Blenders.| Gulf Coast Blenders
Anthony Myint, a chef based in the Mission in San Francisco, is a founder of the restaurants The Perennial, Mission Street Food, Mission Chinese Food, Mission Cantina, Mission Burger, Lt. Waffle, and Commonwealth Restaurant. His cookbook, co-written with his wife Karen Leibowitz, Mission Street Food: Recipes and Ideas from an Improbable Restaurant, was a New York Times Notable cookbook in […]| Science and Food
I’m currently updating my vagrant cookbook, and adding ChefSpec coverage. Each of the different platform recipes results in slightly different resources to download the package file and install it. To support this, I have helper methods that calculate the download URI, the package name, and the SHA256 checksum based on the version of Vagrant (node['vagrant']['version']), and the platform (node['os'], node['platform_family']).| jtimberman’s blog
As I indicated on Twitter earlier tonight, I’m working with the new Policyfile feature of ChefDK. While converting my personal systems’ repository to use Policyfile instead of roles, I found myself writing this Policyfile:| jtimberman’s blog
Earlier today, ChefDK 0.6.0 was released. In this post, I will illustrate a fairly simple walkthrough using Amazon EC2, based on information in the document. This example will include Policyfile use, too. Let’s get started.| jtimberman’s blog
I’ve started working with the audit mode feature introduced in Chef version 12.1.0. Audit mode allows users to write custom rules (controls) in Chef recipes using new DSL helpers. In his ChefConf 2015 talk, “Compliance At Velocity,” James Casey goes into more of the background and reasoning for this. For now, I wanted to share a few tips with users who may be experimenting with this feature on their own, too.| jtimberman’s blog
Chef has long supported Ruby 1.8.7 and REE, even beyond the announced EOL periods from the Ruby maintainers. The continued support for Ruby 1.8 has been a burden for cookbook developers who want to use the new Ruby 1.9 features, but must retain support for Ruby 1.8.| Seth Vargo
Automating the creation of servers which require confirmation of an SSH known host can be painful. This blog post details the steps required to set an SSH known host using a Chef LWRP.| Seth Vargo
Wil Hansen is the co-founder and chef at White Pepper, an award-winning catering company in Portland, Oregon. With a commitment to locally-sourced, seasonally-driven ingredients, White Pepper is reimagining what it ...| At The Table
Founder of the "Asian in America" and "Wednesdays" dinner series, Chef Jenny Dorsey uses art and storytelling to fuse food with social good.| At The Table
I spoke at Chef Summit a few months ago and received a lot of questions about ChefSpec. It's very difficult to demonstrate the value in a Unit test when everyone is thinking at a higher level (acceptance testing).| Seth Vargo
Amazon Opsworks supplies its users with a nice collection of starter cookbooks on GitHub. Berkshelf prefers users treat each cookbook as its own software project, but for Opsworks users, that is not an option. Let me demonstrate a few ways you can use Berkshelf in tandem with Amazon Opsworks.| Seth Vargo
A few months ago, I was having a discussion with some colleagues internally and CHEF-494 came up. In short, the ticket was created by Seth Chisamore and proposed creating a core cookbook that included some useful primitives for common patterns...| Seth Vargo
The Berkshelf Berksfile is often viewed as a black box, but it is actually a Ruby-interpreted DSL. The power of Ruby is at your fingertips! Learn a few tips and tricks that can increase your Berkshelf productivity.| Seth Vargo
As the cookbook wrapper pattern becomes more prevalent, the need to change resources in a wrapped cookbook becomes more apparent. This post describes how to search for a Chef resource and tweak its attributes from another recipe.| Seth Vargo
Installing gems with Chef is relatively painless. Most of the time, you can use the gem_package resource, which behaves very similarly to the native package resource...| Seth Vargo
The wait is over! Chef recipe code coverage is now in ChefSpec! Easily find which resources have not been touched and generate a comprehensive coverage report at the end of each run.| Seth Vargo
Introducing Chef cookbook badges to the Chef ecosystem!| Seth Vargo
There are many ways to work with Berkshelf. In this post, I discuss the Berkshelf workflow of the Releasing Engineering team at Chef with Berkshelf, Test Kitchen, GitHub, and a Chef Server.| Seth Vargo
If you have ever had a Chef Client run fail with a mysterious Authentication Failed error after a few minutes of execution, then this post is for you! Because of the way the Chef Client loads resources, it is possible for authentication headers to timeout midway through a run. Thankfully there is an easy solution.| Seth Vargo
After almost two years at Opscode/Chef, I am leaving. Friday (August 29, 2014) is my last day as an employee of Chef Software. Until further notice, I am taking a software engineering sabbatical.| Seth Vargo