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8 Chefs Who Look Like Animals

8 Chefs Who Look Like Animals


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It’s been said that everyone has an animal doppelganger, the one that, should they one day wake up as their non-human counterpart, would perfectly embody their look and demeanor. We’re not going to go so far as to say that these chefs and food celebrities all match their animal doppelganger’s demeanors (we don’t know them well enough), but they’ve certainly got the look down. Here are 8 culinary celebrities and the animals they most closely resemble.

Carla Hall: Giraffe

She’s not only got the look down, she’s got the height to boot.

Mario Batali: Chow Chow

Both red-haired, chubby, independent, and fans of drinking marinara sauce directly from the bottle.

Anthony Bourdain: Horse

Why the long face, Tony?

Giada De Laurentiis: Sloth

The resemblance is uncanny.

Rick Bayless: Meerkat

If we were turning The Lion King into a live-action film, we’d cast Bayless as Timon. We bet he can make a tasty grub enchilada as well.

Anne Burrell: Grey-Crowned Crane

They’ve got matching hairdos, at least.

Rachael Ray: Squirrel

Too cute!

Sandra Lee: Afghan

They’re both thin, blonde, glamorous, and fans of canned food.


These Chefs Are Looking to Fix the Diversity Problem in America’s Restaurant Industry

Most of us can name five executive chefs. Honestly, most of us can probably name 10. But what about an African American executive chef? Did you say Marcus Samuelsson? Okay, name another.

It’s not a trick question. Because while chefs across the country have been pushed into celebrity (if not rock star) status thanks to Netflix documentaries and Food Network competitions, they all share one thing in common: They are predominantly white.

So, where are all the black chefs?

That’s the question that Soul Food Sessions, a Charlotte based non-profit, was founded on just last year. Today, it’s the driving factor behind their mission: to not only increase visibility for minority chefs, but to provide a network for young people of color to break into the culinary world.

And while their mission started in Charlotte, thanks to a partnership with Coca-Cola Consolidated, they are about to expand into three other cities along the East Coast in 2018. They will partner with a local chef to develop unique menus for intimate pop-up dinners in Charlotte, Charleston, Baltimore, and Washington DC. Along the way, they plan to offer more than $10,000 in scholarships to aspiring chefs across each city.

The expanded Soul Food Sessions tour, called “The Table Is Set: A Four-City Tour Served With A Coke” is set to kick off with a reunion dinner in Charlotte June 19, where each of the five founding chefs will again prepare a meal together — but this time, they’ll be awarding scholarships to students at Johnson & Wales University.

It Started with a Single Pop-Up Dinner

For Barnes, Soul Food Sessions came out of simple frustration. Barnes is the co-owner and chef behind What The Fries, a Charlotte-based food truck that offers loaded french fries and unique burgers, a venture he runs with Chef Greg Williams, another founding member of Soul Food Sessions. While his current focus is on his food truck, Barnes is a trained chef. He received his culinary arts degree from Johnson & Wales University, and worked in not only traditional restaurants, but in fine dining establishments as well. However, when he approached other chefs in Charlotte about working with him on a pop-up dinner, he was often declined.

Collier hosted that first dinner at his restaurant, The Yolk, a brunch spot he runs with his wife, Subrina in October 2016. Barnes, Williams, and the Colliers worked with local pastry chef Jamie Suddoth and Chef Michael Bowling, a private chef in the Charlotte area, to create a five-course dinner that played on soul food stereotypes, or traditional dishes — like fried chicken skins with a watermelon hot sauce, or a pound cake with caramelized butternut squash ribbons. They only offered 45 tickets to that initial “Soul Food Session.” It sold out — and the guests gave a standing ovation at the close of service.

That one dinner spread into several over the course of 2017, featuring everything from traditional African recipes to showcasing student chefs at Johnson & Wales.

So, Where Are All The Black Chefs?

The number of black chefs across the country has grown in recent years, but still only 16% of chefs in America are African American, according to the U.S. Bureau of Labor Statistics. And while African Americans account for nearly 14% of all hourly restaurant employees, only 9.5% of restaurant managers are black.

All of the founding members of Soul Food Sessions said these numbers need to change.

When we asked the Soul Food Sessions founders why these statistics were so low, their answers varied. For some, they pointed to a lack of publicity and a lack of access to PR and marketing firms to get them that publicity. Others looked to the unfortunate tendency for people to only hire employees who look like them. A few mentioned that because it’s so rare to see a black chef, aspiring young people may not be encouraged to pursue this field. Then, there is the simple lack of access to financial capital for those chefs looking to open their own kitchens.

According to research from the U.S. Department of Commerce’s Minority Business Development Agency, minority business owners are more likely to pay a higher interest rate on loans than their white counterparts, more likely to be denied credit, and less likely to apply for a business loan in the first place — out of fear that their application will be denied.

The Issue with “Soul Food”

When you think about soul food, you probably don’t think about fine dining. Things like macaroni and cheese, fried chicken, collard greens — most people think these dishes are reserved for home kitchens, backyard barbecues … not places with white napkins and three different kinds of forks.

While non-minority chefs are usually granted the public’s permission to be fluid with their cuisine, especially in the fine-dining space, black chefs are typically pigeonholed into soul food — whether that’s their passion or not.

It’s no surprise that black chefs would have an aversion to cooking traditional soul food. Even Edouardo Jordan, one of the best chefs in the country right now, first opened Salare in Seattle, an Italian restaurant, before he turned his focus to JuneBaby, a Southern restaurant where he wanted to showcase Southern cooking “from a black chef’s perspective.” That’s because it’s a cuisine surrounded in conflict — from slavery to long-standing racist stereotypes about fried chicken.

Chef Kevin Mitchell, a culinary historian and the first black chef to teach at the Culinary Institute of Charleston, will join the chefs when they come to Charleston this year. Southern cooking, and its history, are his expertise. His master’s thesis focused on telling the story of enslaved cooks, the recipes they spearheaded, and the history of black chefs in America.

A Path for the Future

Each of the upcoming events will be small, with only about 100 tickets available. Because of that, the organization has also created a podcast, Stories from the Soul, which will discuss similar issues and be hosted by celebrity chef Gina Neely. That way, more people can hear the stories of black chefs around the country, as well as challenges in other cities, and pledge their support — wherever they are located.


Holocaust survivors reconnect after miraculous twist of fate

In some cases, Fenves said he remembered the recipes and that they brought back memories. Other foods, like a walnut crème cake Shaya re-created, he didn't remember specifically, but told the chef that it was reminiscent of the many cakes and tortes he loved as a child.

"I would look for the expressions on his face," Shaya said of observing Fenves trying the food, saying that he didn't want to dig too deep into his memories out of respect.

After the recipe book's long journey to America, Shaya said he is glad that it won't just sit in a museum in a language that future generations of Fenves' family do not read. "They are delicious recipes, I hate to think that after all that and having so much love for this artifact that it won’t be used," he said. He said he plans to serve some of the recipes at his restaurants, Saba in New Orleans and Safta in Denver, for Passover this year.

Shaya said that people have told him how moved they were by seeing their project come to life. "I've been getting notes from people describing their own family history and the Holocaust and how food played a role," he said. "To Steven’s point, which I never considered, he’s spent his whole life talking about what happened during the war. He wants to talk about what happened before the war. They were a happy family with a lot of love and success and dreams. And that gets drowned out by the story of what happened in the camps or the ghettos."

Professor Diner said that projects like the one that Shaya and Fenves embarked on are so significant, especially for women and men who lost their food cultures through trauma. "How important for them to then, in later years, be able to reflect back on life and food before displacement and dislocation and share those recollections of tastes taken away from them," she said.

Shaya said he thought he achieved that with his cooking.

"I hope that I brought Steven and his family some sense of joy or a memory that is powerful for them."


2. Mashama Bailey

Shaped by: Moving between New York City and Georgia as a child. Apprenticing with the French cooking teacher Anne Willan. Learning to appreciate the aesthetics of food as a sous-chef at Prune in Manhattan.

“I used to think the skills my mother and grandmother had were small and insignificant, because the world taught me that black food was small and insignificant. But now I realize what we contribute to food in America is vast. Right now that’s all I want to cook, and I want to cook it on a level that resonates with me, beyond whether it tastes good.”

Brian Smith for The New York Times


8 Chefs Who Look Like Animals - Recipes

Name: Alejandra Schrader

Hometown: Chicago, Illlanois, but grew up in Caracas, Venezuela

Culinary Training: A l though Schrader grew up learning how to cook for her large extended family in Venezuela, her formal education is in urban planning and architecture. She received a Bachelor’s degree in architecture from the Southern California Institute of Architecture as well as a Master’s degree in Urban Planning from the University of Michigan, Ann Arbor. After losing her job in the 2008 recession and receiving the encouragement of her husband and friends, she decided to switch careers and follow her passion for the culinary arts.

Best Known For: Being a contestant on Season 2 of FOX’s reality show, Master Chef

How She Is Changing the Food System: Schrader may be best known as a private chef in Los Angeles and most recognized for her media appearances on The Talk, Access Hollywood Live, ABC News, and Cafe CNN however, behind the scenes she is a dedicated food policy advocate. “I care about our actions and how they impact Mother Earth,” Schrader said . “Because of that interest, I’m always going into a conversation thinking about what can we do to change the way we eat, what we buy, and how we buy to benefit the world we live in.”

Her background in urban planning and her interest in sustainability push her to use wholesome, organic food products that are grown in accordance with environmentally-friendly farming practices. And she encourages those who look to her for recipes to do the same. Yet it is not just the environment but also our own bodies she believes should be protected.

“I was just at the United Nations talking about food as the planet’s medicine. I think when they brought up that topic they meant for sustainability and the environment, but I brought an extra perspective. It’s also a medicine for our bodies. Ultimately, I’m trying to walk the walk and talk the talk, encouraging people to eat healthier and cook at home,” Schrader said after her visit to the United Nations in 2019.

In addition to the United Nations, Schrader has also taken the stage at the World Bank in Washington, D.C., for an event that gathered a wide range of stakeholders—from chefs to scientists, from entrepreneurs to government officials—to discuss one key question: Can Food be the Planet’s Medicine? A key part of the discussion was how eliminating food waste could reap environmental gains. She credits this point of view to her upbringing.

“Yes, I am so adamant about not wasting food because I come from a place where so many people, including my mother and my own sister, go to a market and it’s completely empty,” says Schrader.

And her international work does not stop there. Schrader is a “Sisters on the Planet” Ambassador for Oxfam America, a diverse group of Americans aiming to use their influence to fight global poverty, hunger, and injustice, with a particular focus on empowering women and girls worldwide.

She is also a founding member of the Chefs’ Manifesto, a thematic framework for the ways chefs can contribute to the United Nations’ Sustainable Development Goals through simple, practical actions. She has also worked closely on the EAT-Lancet Commission Report, the first full scientific review of what constitutes a healthy diet from a sustainable food system and what actions can be taken to support and speed up food system transformation.

Most recently, Schrader is using her voice to encourage folks to stay at home during the COVID-19 outbreak. Working with the World Health Organization and Global Citizen , she is participating in a series of online cooking classes called Together at Home .


Myth 4: Veganism is all-or-nothing

While it’s easy to fall into an all-or-nothing mindset when following any diet — that’s typically a way to face burnout. Especially if you’ve been eating meat multiple times a day for years, it’s unrealistic to expect yourself to easily give that up.

“Some people get really bogged down by the label and thinking that they have to eat 100 percent vegan food or none at all,” said Coscarelli. “I really think that vegan cuisine is so delicious and it’s available for everyone to enjoy, whether you’re eating it once a week, on meatless Mondays, or you’re incorporating more vegetables onto your dinner table. It’s all good for you, it’s all good for the environment, it’s all good for the animals, it’s all positive.”

Coscarelli wants people to feel free to start small just by eating more vegetables.


Vegans Go Glam

CALABASAS, Calif. — It is easy to feel lumpy and inadequate here in Malibu Canyon, at the sunny, breezy home of Julie Piatt and Rich Roll, the couple behind a recent cookbook and lifestyle guide called “The Plantpower Way.”

Mr. Roll, who is 48 but looks as if he could still compete on the Stanford swim team, talked the other day about his workout routine and how abandoning meat and milk helped return him to a state of godlike health. “Kicking dairy was brutal,” he said. “That’s like getting off OxyContin.”

Ms. Piatt, who also goes by her spiritual name, SriMati, was all flared pants and dark flowing hair as she crisped up veggie burgers in a pan. She was happy to reveal her age people don’t believe her anyway. “I’m 53,” she said. “It’s my nonalcoholic, meditative, yogic, vegan lifestyle.”

Even their children seemed to be on board. Ms. Piatt put a mountainous platter of nachos at the center of the dining table, and the four of them, ages 8 to 20, ravenously dug in, with no grousing about the absence of sour cream and Monterey Jack. “Is everyone good?” Ms. Piatt asked. “Does anyone want more cashew cheese?”

The scene looked exactly like a page out of “The Plantpower Way,” with Pacific Coast light streaming through the windows of a modernist house so striking that Mr. Roll rents it out for movies and commercials. “It’s not a bad tribe to be in,” said Andrew Pasquella, an artist and friend who lives in an Airstream trailer on the property.

And that’s precisely the point: Mr. Roll and Ms. Piatt are vegans, and they’re on a mission to let people know that enlisting with their tribe doesn’t have to feel like being trapped in a fragrant tent with “the dreadlocked hippie who is kicking the Hacky Sack,” as Mr. Roll put it.

Veganism has been edging into the mainstream for years now, coaxed along by superstar believers like Bill Clinton and Beyoncé. But lately, as plant-based eating has blossomed and gained followers, influential vegans are laboring to supplant its dowdy, spartan image with a new look: glamorous, prosperous, sexy and epidermally beaming with health.

The evidence is bountiful — at restaurants on both coasts and in cookbooks, on blogs and throughout social media. “Being a vegan has crossed over into fashion territory,” said Kerry Diamond, the editor of Yahoo Food and the editorial director of Cherry Bombe magazine. Decades back “there was nothing chic about it,” she said. “Now it’s become a thing.”

Mr. Roll, who also wrote the best-selling “Finding Ultra,” about his midlife search for truth and health while switching to a vegan diet and pushing himself to compete in grueling athletic challenges, acknowledges that the dreamy visuals in “The Plantpower Way” are meant to give vegan living a more vogue-ish spin.

“It was a very conscious effort to kind of counterprogram,” he said. “Our whole idea was to present this lifestyle in an aspirational and modern way. We want to present it in a way that looks appealing, as opposed to deprivation-oriented.” Or as Ms. Piatt described it, “There’s no body odor coming off the pages.”

People have adopted veganism for virtuous reasons, but vanity plays an undeniable role as well. It’s not uncommon to hear vegans mooning over “the glow,” an irresistible incandescence that starts to emanate from within after a few weeks or months of eating only plants. (To cite one example: “The Oh She Glows Cookbook.”)

“There are definitely some really nice superficial benefits to the whole thing,” said the popular British blogger Ella Woodward, 24, whose book “Deliciously Ella” chronicles her success in conquering health problems with a plant-oriented (she eschews the V-word) regimen. “My skin is so much cleaner and clearer.”

Vegan cooking itself has gone through a stark transformation, and so has the way it is sold: In some coastal pockets, at least, stern sermons have been replaced by the seductive allure of la dolce vita. Nonvegans are welcomed, not shunned. “The message has changed,” said Kathy Freston, an author and vegan proponent. “And we have moved away from that old dogma.”

Whether practiced by straightedge punk bands crossing the country in a van or animal-rights activists gathering for a rally, the embryonic incarnation of veganism usually came with a touch of puritanical renunciation. Vegan America remained a colorless, flavor-averse realm of microwaved bean burritos and tofu strips layered like paving stones over desiccated pebbles of brown rice, if not the “mashed yeast” choked down by Woody Allen in “Annie Hall.”

“That’s still what people think of when they think of vegan food,” said the musician Moby, 50, who has been a vegan for 28 years. But lately he has been immersed in the writing of chefs like Thomas Keller and Alice Waters as he gears up for the November opening of Little Pine, a vegan restaurant he is opening in the Silver Lake neighborhood of Los Angeles. Moby wants it to be, he said, “a wonderful restaurant even when judged by conventional standards.”

Vegan glam is on full display at Crossroads, a restaurant on Melrose Avenue in Los Angeles, where this month servers grandly hauled to tables a gleaming “seafood tower” that looked like something Orson Welles would order at an Old Hollywood nightclub. Instead of lobster, it had lobster mushrooms in place of calamari, sustainably harvested hearts of palm. And was that oysters Rockefeller? No, it was an artichoke leaf cradling a shiitake mushroom that had been poached in olive oil and covered with spinach and bread crumbs.

Tal Ronnen, the chef and an owner of Crossroads, invented the tower with Scot Jones, the restaurant’s executive chef they have both cooked for the pioneeringly vegan rock star Chrissie Hynde.

The extravagant tower, Mr. Ronnen said, is an example of “creating things that people don’t think you can have in the plant-based world,” just as Crossroads itself, with its plush banquettes and long bar, steers clear of that “traditional vegetarian restaurant vibe with bamboo floors and loud juicers in the background,” Mr. Ronnen said. It has more in common with an established celebrity magnet like Dan Tana’s than with Mountain Mama’s House of Sprouts.

What to Cook This Week

Sam Sifton has menu suggestions for the week. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • A salty-sweet garlic and scallion marinade enhances these Korean beef burgers with sesame-cucumber pickles from Kay Chun.
    • If you can get your hands on good salmon at the market, try this fine recipe for roasted dill salmon.
    • Consider these dan dan noodles from Café China in New York. Outrageous.
    • How about crispy bean cakes with harissa, lemon and herbs? Try them with some yogurt and lemon wedges.
    • Angela Dimayuga’s bistek is one of the great feeds, with rice on the side.

    In fact, Crossroads has become such a draw for boldface names that the restaurant wound up building its own kitted-out garage behind the kitchen so celebrities can pull in and enter the restaurant without being flash-mobbed by paparazzi.

    “These guys really appreciate it,” said Mr. Ronnen, whose latest cookbook, “Crossroads: Extraordinary Recipes From the Restaurant That Is Reinventing Vegan Cuisine,” contains blurbs from Mr. Clinton, Paul McCartney, the chef Roy Choi and Jay Z. “I think that’s really taking care of customers and people who want to have privacy.”

    It’s as if vegans collectively realized that you catch more flies with honey than with vinegar, or at least that you spread the message more easily when you don’t start preaching about how eating honey represents an exploitation of bees. Vegans like Mr. Ronnen, Ms. Piatt and Mr. Roll remain highly fluent in the political arguments for plant-based eating, but they’re less likely to be sanctimonious about it, Mr. Ronnen said.

    And nonvegans, in turn, seem less likely to be dismissive. Chad Sarno, a 39-year-old chef and culinary educator in Austin, Tex., remembers a time when you’d step into a restaurant and “you would say the vegan word and the chef would look at you like you had three heads and just got off the commune.” Now, with influential nonvegan chefs like David Kinch and Alain Passard rhapsodizing about the glory of vegetables, the dialogue has shifted. “Plants are so sexy,” Mr. Sarno said.

    A few decades back it would have been hard to conceive of Avant Garden, which opened days ago in the East Village, with the chef Andrew D’Ambrosi in the kitchen whipping up dishes like potato cannelloni with pine-nut ricotta, arugula pesto and eggplant.

    “I just want to do a really nice, upscale vegan restaurant that breaks the mold of what people think vegan restaurants are,” said Ravi DeRossi, the owner of Avant Garden and the entrepreneur behind New York spots like Bergen Hill and Amor y Amargo.

    In New York, diners can easily opt to go fully vegan at Superiority Burger, Dimes and the Butcher’s Daughter. There is a steady line out the door during lunchtime at By Chloe, where the chef Chloe Coscarelli, at 27 already the author of several cookbooks, stresses that her veggie burgers and quinoa taco salads will not leave diners hungrily chomping on their own knuckles. “I want to be normal,” she said, and By Chloe’s alluring and clever presence on Instagram suggests that it has no intention of sulking in the margins.

    “We didn’t want it to scream vegan, we wanted it to scream food and fun and delicious,” Ms. Coscarelli said. “Why do we have to make it a downer to be in here?”

    Indeed, plenty of websites and cookbooks (as well as Los Angeles canteens like Café Gratitude) convey the impression that veganism is more like the beautiful-people soiree we all wish we’d been invited to, the one where Karlie Kloss and Jared Leto sparkle amid the cold-pressed cocktails and raw-beet canapés.

    “The Plantpower Way,” “Deliciously Ella,” “My New Roots” and “Lookbook Cookbook” take arguments about maximizing health, saving the environment and protecting animals a step further, suggesting that veganism also happens to make you, well, incredibly hot.

    “It’s subversive, in a sense,” said Ms. Diamond, of Yahoo Food. “Being a vegan is still a political act in America. But having all these beautiful people rebelling in this way is really compelling.”

    Or not. That shiny happy vegan perfection has prompted a few jabs. Even Amanda Cohen, the New York chef whose Dirt Candy restaurant was way ahead of the curve in celebrating vegetables, worries about the potential faddishness of the movement. “You really want to hope it’s not a trend,” she said. “Is vegan the new bone broth?”

    All that swooning over “the glow” can lead to eye-rolls from those without the time and money to achieve it. “It’s a big commitment to get that glow,” Ms. Cohen said. “It’s not cheap. It’s not for the peasants.”

    Mr. Roll, of “The Plantpower Way,” has felt the criticism himself. “One Amazon reviewer said, ‘You’ll never be as perfect as they are,’ ” he recalled. “That broke my heart. Somebody drew that conclusion, which was the opposite of what I’m trying to present.”

    “People see the house and it’s easy to make a judgment,” Mr. Roll went on. “The reality behind it is far more complicated.” Shedding work as an entertainment lawyer means that Mr. Roll doesn’t have the revenue stream he once lapped up money has been tight, and for a while the family thought they would have to move.

    These vegans may look as if they have everything figured out, but getting there can be a long process. As the Plantpower family gathered for lunch at the long table, Ms. Piatt marveled at recollections of her youth in Alaska, where her father used to drag home wild game. “I remember eating bear once, as a child,” she said.

    Jaya, her youngest daughter, looked up with eyes wide. “Wait, Mommy, you ate a bear?” she asked.

    “It was when I was a kid,” Ms. Piatt replied. “I didn’t understand yet.”

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    Chef’s free cookbook contains recipes for loss of taste, smell from COVID-19

    Countless numbers of those with COVID-19 have had to contend with the loss of taste and smell, changing the way that they perceive food. But a British chef is coming out with a free cookbook containing recipes tailormade for COVID-altered taste buds.

    British chef Ryan Riley is the co-author of “Taste & Flavour” and a co-founder of Life Kitchen, a non-profit cooking school initially targeted towards those who lost their sense of taste through cancer treatment.

    “My mother died from cancer and she’d lost her sense of taste. And I worked with cancer patients for the last few years to try and help them regain that taste. And then when COVID-19 hit, we thought, ‘What can we do to help?’. So, this has been a book many, many months in the making,” Riley told CTV News Channel on Sunday from County Durham, England.

    Last month, a preliminary study in Quebec found that those who test positive for COVID-19 could lose their smell and taste for up to five months.

    The way COVID-19 affects the sense of taste is very different from cancer treatments. Riley said he worked with COVID-19 researchers in the U.K. to come up with these recipes.

    “The normal recipes that we’d be looking to integrate into people’s lives, we can’t do,” said Riley, “Things like garlic and onions and eggs, for many people with long COVID are really repulsive to them so we’ve had to look at how we can really rejig what food is to create delicious recipe.”

    The cookbook puts an emphasis on “fresh-tasting” dishes, like a fruit salad dressed with yuzu, honey and vanilla, or tacos with taco shells made from pineapple.

    “You want to be trying to incorporate vinegars and acidity and brightness and lemon and all of those things to try and push flavour,” Riley said.

    The free cookbook will be available for download on March 29. You can sign up to get an email notification for then the book comes out on tasteandflavourbook.com.

    “Food is a uniter and when you’ve lost the sense of taste… it can really take away your quality of life. While we’re all facing this really big thing in the world. Let’s all try and get back together, try to enjoy food and have the best time that you can eating together,” said Riley.


    Watch the video: 10 Τρελά Πράγματα Που Δεν Ήξερες Για Την Βασιλική Οικογένεια


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