ROCK HILL, S.C. — Chef Cam Grimstead is preparing to teach a cooking class, but his students aren’t your typical cooks. They’re kids! Grimstead is leading a group of 15 kids inHalf Pint Chefs, a class hosted by Community Hype, a local community-driven business that’s based on getting kids back outside. The COVID-19 pandemic has kept a lot of people away from
Continue reading We interviewedCurtis Stone because we think you’ll like his picks. Curtis is a paid spokesperson for Waterloo. E! has affiliate relationships, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not E!. Prices are accurate as of publish time. If you’re going to take kitchen advice from anyone, let it
Continue reading The self-taught chef from the west African country of Benin, who came to Paris dreaming of becoming an interpreter, was awarded a star on Monday by the Michelin Guide, the bible of gastronomy, for her cuisine at “Rouge,” a restaurant in the southwestern French city of Nimes. If your secret wish is to get a reward, not just family compliments,
Continue reading Those of you who have tried tofu previously probably have a good grasp on the numerous kinds available and the best methods for preparing each. For those just starting out, silken tofu may seem like a new universe waiting to be discovered. Instead of floundering around in confusion and feeling overwhelmed, read this article. The versatility of silken tofu allows
Continue reading BALTIMORE — Maryland Vegan Restaurant Month offers vegan specials at dozens of restaurants all over the state. “Vegan Restaurant Month is a plant-based celebration all over the state of Maryland,” said Natalie Carter, the executive chef of LIORA and Double Zero. Vegan Month menus are on offer at more than 30 participating restaurants, not all of which are vegan. “It
Continue reading NHS Western Isles says it may have to provide ready meals for patients, due to chronic shortages of kitchen staff at an island hospital. The health board said it had advertised three catering jobs at Uist and Barra Hospital 20 times in the past four months without any success. The vacancy rate in the hospital’s catering department is at 46%
Continue reading Elementary students in the Cambridge School District are shown how to make recipes by a chef, and then they turn around and become the chefs as high school freshmen. The Chef in the Classroom program brings in a chef to demonstrate for the young students how to make foods that are mostly tied to other lessons they are learning. Then
Continue reading Zena Martinez, a food-program specialist with the Glendale Union High School District in Glendale, Arizona, calls the spicy chicken patty she serves for lunch the “bane of her existence.” The students love it, and, yes, it meets U.S. Department of Agriculture (USDA) nutritional standards, but she is tired of serving a heavily processed sandwich that comes frozen and in bulk
Continue reading Chef Peter Tsui first discovered tempeh more than 25 years ago and has been hooked on it ever since. Photo: Edmond So Hong Kong chef Peter Tsui Kan-chiu is showing no signs of slowing down in his mission to make the public familiar with tempeh, a traditional Indonesian food made from fermented soybeans. Ever since he was introduced to the
Continue reading CHARLOTTE — Dressed in a short-sleeved chef’s shirt and black-and-white checkered chef pants, Yadiska van Putten puts a black nitrile glove on each hand as she begins her morning shift as a Level 2 prep and station cook in the kitchen of Gallery Restaurant at the Ballantyne Hotel in Charlotte. The hood vent and convection oven rumble behind her as
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