The multi-year campaign is designed to encourage culinary professionals to reduce food waste by adopting full-use cooking methods. A cookbook and free online curriculum are among the resources that are being made available to help promote better practices. The James Beard Foundation (JBF) has announced the launch of “Waste Not,” a multi-year campaign designed to…
The Fitler Club, scheduled to open in early 2019, is being built in a former motor car factory on the edge of Philadelphia’s Center City downtown area and touted by its developers, few of whom have had any previous connection with the club business, as “the next evolution in private lifestyle club space.”
In an article headlined, “Fixing the Toilet and Designing a Menu: Are Chefs White- or Blue-Collar Jobs?” the acclaimed club chef was highlighted as a primary example of what is now seen as a “hybrid” profession that requires a high level of education, skill and sophistication while still calling for “hard, hands-on work.”
In the most recent episode of the cooking competition show on Bravo, contestants were challenged to cook with solar-powered ovens and stoves, and prepare a four-course meal on a golf snack cart on the PGA West golf course.
Many mix their business with pleasure by going to events at Montana’s Resort at Paws Up that are designed to “deliver equally on adventure and cuisine.”
Duprat, a former contestant on Bravo’s Top Chef, was previously with Montauk Yacht Club in New York.