You don’t need me to point out how much COVID-19 took away from all of us in 2020, but in a bizarre twist, the challenges of quarantine might have inadvertently pushed one genre to the next tier of excellence. Cooking shows — whether hosted on Food Network, HBO Max, or YouTube channels — nimbly adjusted to home kitchens where chefs finally had to confront the reality home cooks faced every day. More than that, the format of cooking shows like Selena + Chef or Amy Schumer Learns to Cook helped professional chefs react on the fly to a novice’s
Cooking has changed during the coronavirus pandemic. Maybe you’re doing more of it than ever in an effort to stay home. Maybe limited supplies of staple items led to creative twists on beloved recipes. Maybe you decided to get really ambitious early on, like the rest of the country, and bake your own bread.
But perhaps no cooking venture has been as innovative as the one undertaken by Jago Randles, a 23-year-old chef from England who traveled to Canada to work in Whistler, British Columbia. The country has strict coronavirus regulations: Any traveler entering the country has
I’m a chef and a cultural anthropologist with a master’s degree focusing on the intersection of food and culture, which means I come to the topic of cooking from both a cultural perspective and from the perspective of wanting it to be delicious. I’m interested in the ways in which eating together binds us together as a community and the ways in which it can actually “heal” us.
On the flip side, I am the survivor of an eating disorder and have struggled with
Pat Mould sees his new job – interim general manager at KRVS public radio – as an extension of his old ones: chef and organizer/promoter for the annual Festival Acadiens et Créoles.
“I’ve spent all my career as a chef trying to get my message out there,” the Acadiana native said.
That’s the message that Acadiana offers unique and appealing lifestyle that includes culture, food, art and music. Mould, 66, who most recently served UL Lafayette as director of retail food and beverage operations, recently shifted his talents to KRVS at the behest of Duane Bailey, interim director of auxiliary
Conversations about food among the Black community inevitably leads to debates. Who’s bringing the potato salad? Who made the mac and cheese? Is the gumbo to be trusted? Sugar or salt on grits? And, of course, the legendary jollof wars between Ghanaians and Nigerians.
The Rise: Black Cooks and the Soul of American Food, a new
It’s been eons since early July, when athletes first arrived at the NBA bubble and started joking about poorly-lit photos of pasta. The gist of the mini media scandal was the food; namely, that it wasn’t fine dining. The whole ordeal had the trappings of a second Fyre Festival: very rich guys semi-stranded in less-than-luxury accommodations, forced to eat meals resembling summer camp fare in takeout containers.
The sob story later proved overblown. The pictured meals were only served during the 36-hour isolation period, arriving individually packaged in biodegradable containers, as many of the