Blog: Chefs

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When a local grape grower donated half a ton of grapes and a Farm to Fork vendor had several hundred pounds of apples he needed to get rid of, Mt. Angel Abbey Chef/Manager Paul Lieggi naturally thought about wine and applejack. Last September, local grower Mike Rava donated a thousand pounds of Maréchal Foch grapes to the Abbey in St. Benedict, OR. Paul’s team prepared to make grape juice. But when they learned that these were actually primo wine grapes, they started thinking a little more ambitiously. Front of House Server Lynne Rice had a connection to a local wine maker, Mike Cramer, so they visited him while his company was processing wine and were inspired to go for it. There are now about 60 gallons of “pretty darn good” wine brewing in the Abbey’s cellar, which will be used […]

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Pickles and preserves have long been staples in self-sufficient kitchens. In a recent Food Preservation class at Colorado College, students and staff discovered that the meaning and memories behind this lost art may be just as important.

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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!