Chop suey is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.
Haute cuisine or grande cuisine is the cuisine of "high-level" establishments, gourmet restaurants and luxury hotels. Haute cuisine is characterized by the meticulous preparation and careful presentation of food at a high price.
Georges Auguste Escoffier was a famous French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as roi des cuisiniers et cuisinier des rois, Escoffier was a preeminent in London and Paris during the 1890s and the early part of the 20th century.
Paul Prudhomme, also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines,which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks.
Ferran Adrià i Acosta is a Spanish chef. He was the head chef of the elBulli restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, renowned pastry chef Albert Adrià.
Alain Ducasse is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars in the Michelin Guide.
Andrew George Jr. is a Canadian chef and writer.
Gary Rhodes was an English restaurateur and television chef, known for his love of English cuisine and ingredients and for his distinctive spiked hair style. He fronted shows such as MasterChef, MasterChef USA, Hell's Kitchen, and his own series, Rhodes Around Britain. As well as owning several restaurants, Rhodes also had his own line of cookware and bread mixes. Rhodes went on to feature in the ITV1 programme Saturday Cooks, as well as the UKTV Food show Local Food Hero before his sudden death at age 59.
Culinary arts, in which culinary means "related to cooking", are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners are sometimes referred to as a culinary art.
Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three areas, as cooking was recognized to have three components: social, artistic, and technical. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
Éric Frank Ripert is a French chef, author and television personality specializing in modern French cuisine and noted for his work with seafood.
Tom Douglas is an American executive chef, restaurateur, author, and radio talk show host. He is known for winning the 1994 James Beard Award for Best Northwest Chef. In 2012 he also won the James Beard Award as Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen, which was named the Best American Cookbook by the James Beard Foundation and KitchenAid, in 2001. In 2005, he appeared on an episode of the Food Network's Iron Chef America, in which he defeated Chef Masaharu Morimoto.
Emirati cuisine is the traditional Arabic cuisine of the United Arab Emirates and shares remarkable similarities with cuisines from neighboring countries, such as Omani cuisine and Saudi Arabian cuisine, a well as many Middle Eastern and Asian cuisines. The modern diet of the United Arab Emirates (UAE) is multicultural.
Michael Voltaggio is an American chef residing in Los Angeles, California. Voltaggio was the winner of the sixth season of Top Chef, Bravo's cooking competition reality show, where he competed with his brother, Bryan Voltaggio. The two ended in the finale, alongside Kevin Gillespie, with Michael winning the contest. Top Chef Head Judge Tom Colicchio said of Voltaggio, “Out of all the cooks that have come through the show, Michael is the most talented—both from a sensibility and technical standpoint. He has the chops to pull off what he’s trying to do.”
Frédy Girardet is a Swiss chef who cooks in the French tradition. Often considered one of the greatest chefs of the 20th Century, his self-named restaurant in Crissier, Switzerland earned three Michelin stars and before Girardet's retirement in 1996 was often called the greatest restaurant in the world.
Anton Mosimann OBE, DL is a Swiss chef and restaurateur who was Maitre Chef des Cuisines at the Dorchester Hotel for thirteen years, during which time its restaurant achieved a rating of two stars in the Michelin Guide. After leaving The Dorchester Mosimann created a private dining club called Mosimann's, a cookery school, and other enterprises in the hospitality industry. He has also presented television programmes in the UK and Switzerland. In 2016 a museum dedicated to his life and culinary arts was opened in the César Ritz Colleges, located on the shores of Lake Geneva, in the town of Le Bouveret.
Mogens Bay Esbensen is a prominent Danish born chef and author who is widely credited with introducing Thai cuisine and ingredients to Australia, and is considered a pioneer of Modern Australian cuisine. He operated La Causerie, Pavilion on the Park, Butler's and The Old Bank restaurants in Sydney and Nautilus in Cairns. He now lives on the island of Læsø halfway between Sweden and Denmark.
Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. Hervé This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".
Samayal Samayal with Venkatesh Bhat is a 2014-2018 Tamil language Indian television series featuring chef Venkatesh Bhat cooking 100 of his top recipes, that everyday-cooks and viewers can try. The program focuses on what have been described by Times of India as "exciting recipes, especially South Indian" cuisine.
Harpal Singh Sokhi is a celebrity chef from India. As a chef, he worked with multiple hotel and restaurant chains, before launching his own chain – The Punjabi Tadka – in 2013. He has hosted the cooking show Turban Tadka, and is the Director of Turban Tadka Hospitality.
