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21 Questions With Chef Anthony Bourdain The author of A Cook's Tour dishes the dirt on celebrity chefs, food, restaurants, travel, and anything else the interviewer tosses onto his plate. |
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6 Influential Celebrity Chefs Each has his own style and his own lasting contribution to the culinary world, but there's a whole lot more to them than just what they cook. |
Fast Company
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Anthony Bourdain Has Become The Future Of Cable News, And He Couldn't Care Less Forget about four-star hotels or luxury spa treatments: Bourdain is on a mission to illuminate underappreciated and misunderstood cultures, whether it's Myanmar or Detroit. |
AskMen.com
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Top 10: Fine German Restaurants You can find some of the world's finest restaurants in Germany. But it's not just the food that makes these places great. |
Outside
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Anthony Bourdain Does Not Taste Like Chicken As host of the series No Reservations, Bourdain is the ultimate adventure traveler, eating and drinking his way across the planet, courageously swallowing whatever the locals do. |
Entrepreneur
November 2009
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Why Now is the Time to Open a Restaurant Rents are dropping, talented chefs are up for grabs and, most important, smarter diners are looking for value, not glitz. |
AskMen.com
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31 More Questions With Tony Bourdain In Part I of this interview, Bourdain discussed Alain Ducasse, and what he thought of other chefs. This time around, he discusses Rocco DiSpirito, Jeffrey Chodorow, Emeril Lagasse, and everything he loves about Vietnam. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
Salon.com
December 18, 2001
Brian Libby |
Michael Romano One of New York's top chefs talks about cooking on Sept. 11, kitchen piracy and why food shouldn't be an intellectual experience... |
BusinessWeek
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AskMen.com
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Prepared Foods
May 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge: Food Lab vs. Test Kitchen: Art or Science? It is tempting to claim that either chefs or food developers are the dominating force behind a good-tasting, well-received prepared food. However, food professionals say that it takes both camps to make a product consumers find inviting. |
Inc.
October 2008
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Let's Get Together How to persuade workers to cut costs. |
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August 23, 2002
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A Food Critic Experience A food critic is not the fantasy job that many assume it to be. |
