Related Research Articles
Georges Auguste Escoffier was a 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; 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 figure in London and Paris during the 1890s and the early part of the 20th century.
Wolfgang Johannes Puck is an Austrian-American chef and restaurateur.
César Ritz was a Swiss hotelier and founder of several hotels, most famously the Hôtel Ritz in Paris and the Ritz and Carlton Hotels in London. He was an early hotel chain founder known as "King of Hoteliers, and Hotelier to Kings," and it is from his name and that of his hotels that the term ritzy derives.
Marcus Samuelsson is an Ethiopian-born Swedish-American celebrity chef, restaurateur and television personality. He is the head chef of Red Rooster in Harlem, New York.
Leyah (Leah) Chase was an American chef based in New Orleans, Louisiana. An author and television personality, she was known as the Queen of Creole Cuisine, advocating both African-American art and Creole cooking. Her restaurant, Dooky Chase, was known as a gathering place during the 1960s among many who participated in the Civil Rights Movement, and was known as a gallery due to its extensive African-American art collection. In 2018 it was named one of the 40 most important restaurants of the past 40 years by Food & Wine.
Culinary Arts Academy Switzerland is a culinary school located in Switzerland and a member school of Swiss Education Group.
Dorothy Cann Hamilton was the founder and CEO of the International Culinary Center, which she founded as The French Culinary Institute (FCI) in 1984. She was also president of the Friends of the USA Pavilion for Expo Milano 2015. WomanzWorld described her as "one of the most influential forces shaping the American culinary landscape today".
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 took over a private dining club called The Belfrey and created 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.
Tanya Holland is an American professional chef, restaurateur, podcast host, cookbook author, and owner of Brown Sugar Kitchen in Oakland, CA. Her first book, New Soul Cooking, was published by Stuart, Tabori & Chang in 2003. A second book, Brown Sugar Kitchen: New Style Down-Home Recipes from Sweet West Oakland with a foreword by Michael Chabon, was released in 2014 by Chronicle Books. Holland competed on the 15th season of Top Chef on Bravo, was the host and soul food expert on Food Network’s Melting Pot, and appears on the HBO Max show Selena + Chef starring Selena Gomez. She is a frequent contributing writer and chef to the James Beard Foundation, and Brown Sugar Kitchen has received multiple Michelin Bib Gourmand awards. She is an in-demand public speaker and lecturer who frequently leads the conversation on inclusion and equity in the hospitality industry. In 2020, she released her debut Tanya's Table Podcast produced by MuddHouse Media. Guests on the podcast include Questlove, Samin Nosrat, Jesse Tyler Ferguson, Alice Waters, Danny Meyer, Gina Torres & more.
Beverly Kim is a James Beard Award-winning chef and restaurateur who was a contestant on Top Chef in 2011 and co-owns the Michelin-starred Parachute in Chicago. In 2019, Kim opened neighboring restaurant Wherewithall with her husband Johnny Clark.
Sylvia Banda is a Zambian business woman, restaurateur and social entrepreneur. She is an Ashoka fellow. Banda promotes local food use, choosing ingredients for her restaurant from local and small-scale farms. She started her own business, Sylva Professional Catering in 1986. By 2009, she had 16 restaurants in Lusaka. In 2014, she invested $105,000 in US dollars to open a food processing plant in Zambia.
Leonor Espinosa De La Ossa, also known by her nickname 'Leo', is a Colombian chef whose Bogotá restaurant, Leo Cocina y Cava, featuring a fusion of traditional and modern Colombian cuisine, first brought her to international attention when it opened in 2007. Espinosa appears regularly on Colombian television, and also runs the restaurants Leo Cocina y Cava and Misia.
Lorena Garcia is a Venezuelan chef who has opened multiple restaurants and became famous through appearances on multiple television shows. She is known for the restaurants she currently owns in airports across the United States, and for competing on the show Top Chef Masters. Garcia has put out her own cookbook and a line of kitchenware, while also making strides in her life to help end obesity.
Patricia Quintana Fernández, was a Mexican chef, writer, businesswoman and professor. She was a recognized international cook and expert in Mexican gastronomy.
Tiyan Alile is a Nigerian-American celebrity chef and restaurateur. She established Culinary Academy, the first culinary school in Nigeria. A few of her former restaurants include a grill at the Ibadan Golf Club and a modernized Nigerian restaurant. She is the current President of The Culinary Arts Practitioners Association in Nigeria, the founder and promoter of Culinary Academy and the Executive Chef of Tarragon, a fine dining restaurant and wine club. She has been involved in planning a number of events in the hospitality space and delivering masterclasses at the Fiesta of Flavours Food Fairs, the GTBank Food and Drink Fair, the Mzansi Culinary Festival (SA).
Celina Tio is an American chef who won the James Beard Foundation Award for Best Mid-West Chef in 2007, has appeared on several Food Network television series, and owns The Belfry restaurant in Kansas City.
Lois Ellen Frank is an American food historian, cookbook author, culinary anthropologist, and educator. She won a 2003 James Beard Foundation Award for her cookbook Foods of the Southwest Indian Nations, the first cookbook of Native American cuisine so honored.
Ashleigh Shanti is an American chef and sommelier. She is a freelance chef and was the chef de cuisine of Benne on Eagle in Asheville, North Carolina. Shanti specializes in African American foodways, including Black Appalachian food.
Lena Richard was a chef, cookbook author, restaurateur, frozen food entrepreneur, and television host from New Orleans, Louisiana. In 1949, Richard became likely the first Black woman to host her own television cooking show. Her show aired from October 1949 - November 1950 on local television station WDSU.
Thérèse Nelson is an American chef, author, and founder of Black Culinary History. She is recognized for focusing on preserving the Black culinary heritage and sharing the work of her colleagues for future generations.
References
- 1 2 3 "Interview with Professional Chef Lillian Elidah Daka-Mumba". Lusaka Times. 25 January 2012. Retrieved 16 November 2017.
- ↑ Oyatogun, Funmi (24 February 2016). "IN THE KITCHEN WITH SIX OF AFRICA'S BEST CHEFS". We Are Africa. Retrieved 16 November 2017.
- ↑ "Chef Profile of the Week – Lillian Elidah, South Africa". The Economics of Food Cuisine. Archived from the original on 17 November 2017. Retrieved 16 November 2017.
- ↑ "Interview with Lillian Elidah Daka-Mumba owner of Twaala Resturant[sic]". 28 December 2012. Retrieved 16 November 2017.
- ↑ Nyati, Kalonde (17 March 2015). "Zambia takes 40% entrepreneurship lead". Zambia Daily Mail. Retrieved 16 November 2017.