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Chef/Manager Brian McCarthy at the Massachusetts Institute of Technology has just published his third cookbook, The Professional Vegan Cookbook, with more than 450 vegan recipes for restaurants, cafés, weddings, home entertaining, large groups, and more.

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David Rushing, the executive chef of Washington University in St. Louis’s DUC, can’t throw his weight around in the kitchen anymore. No, he hasn’t been demoted — he’s just half the man he used to be, after participating in ABC’s Extreme Weight Loss.

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After hosting 13 middle school girls from a Girls, Inc. summer program, Bon Appétit Pastry Chef Lasheeda Perry created a special Napoleon pastry that brought Girls, Inc. $10,000 at its first annual fundraiser dinner, Taste!

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Brian Trykar, the executive chef at a corporate Bon Appétit café in Rancho Cordova, is a big fan of the actor Bill Murray. So much so that when a Bill Murray-themed art show was announced in San Francisco, he jumped on the opportunity to get involved in the best way he knew how — by cooking.

[Read original post.] Answers Exploding Varmint: Jerked Beef topped with popping candy | Caddyshack Salad of Broken Flowers: Edible Flowers, micro greens, Point Reyes bleu cheese with sweet but sour vinaigrette | Broken Flowers Dynamite Jaguar Shark: Beet- and Citrus-Cured Passmore Ranch Catfish Sashimi, “blown up” with dynamite sauce | The Life Aquatic with Steve Zissou Punxsutawney Phil and Bill: Surf and Turf bacon and ahi tartar | Groundhog Day Baby Ruth and Stay Puft Brûlée: Baby Ruth, fleur de sel and Stay Puft marshmallow brûlée | Caddyshack (Baby Ruth + salt) and Ghostbusters (Stay Puft Marshmallow)