was lucky enough to catch Iron Chef Marc Forgione right before he jetted off to Mexico for work, research, and hopefully a little relaxation. We met up at his namesake restaurant in NYC, where we discussed his extensive travels, his new restaurant at Revel in Atlantic City, his favorite produce item to combat steak house overload, and of course, his experiences on the Food Network’s hit show Iron Chef.
EPS: So I know your dad is quite the famous chef, did you grow up cooking with him when you were little?
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Burke has competed on both Iron Chef and Top Chef, won countless awards and accolades, and has amassed quite the collection of restaurants that he owns and operates, from Las Vegas to Chicago to NYC to our very own New Jersey. Oh, and he writes cookbooks and dabbles in culinary gastronomy as well, branding GourmetPops (ready to serve cocktail lollipops) and Flavorsprays to enhance your cooking with less fat and more flavor.
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Chef David Drake, photo courtesy of David Drake
According to Chef David Drake, there are two kinds of chefs: those who grew up on the apron strings of their mother and grandmother, comfortable in the kitchen from their earliest memories, and those who come from families with terrible cooks. Drake comes from the latter type.
Growing up in rural Pennsylvania, Drake’s mother cooked up bland mainstays like tuna casserole, turning Drake into a picky eater who couldn’t stand fish (now one of his signature items).
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