As a child, Franklin Becker cooked a lot with his mother, essentially serving as her hands after a stroke left her partially paralyzed. He has worked in restaurants since age 14 and later gained acclaim for his work at Local, Capitale and Trinity...
“I see smoothies where the specialty coffee industry was just 10 years ago,” says Sheri Miksa, the former chief operating officer of Seattle’s Best Coffee. Miksa now heads up the 118-unit Robeks’ chain, which serves made-to-order smoothies in 15...
Chef Jose Luis Martinez peels and seeds honeydew melon and cucumbers. He adds jalapeños, lime juice, red onion, salt and pepper and purées those ingredients. He pours the mixture around a salad of lobster, diced honeydew and cucumbers, plum...
“Some people say vanilla is boring,” says Matthieu Destandau, restaurant director of Vanilla, a recent arrival on the London restaurant scene. “But who doesn’t like vanilla? It’s a default flavor, but it can be quite exotic.”Destandau collaborated...
Chef Todd Mark Miller slices thin sheets of honeydew melon and lines a rectangular dish with them. He cubes honeydew melon pieces and pours a hot, ginger-lime syrup over them. He lets them cool and adds them to jumbo lump crab, dressed with ginger...
Spain has produced a generation of young chefs for whom immersion circulators, soda siphons and hypodermic needles are basic tools of the trade.While testing the boundaries of the culinary arts, these heirs of the innovations of such chefs as Juan...
