Sublime
An inspiration engine for ideas
end, it is this intense creativity that distinguishes him. His mantra is “Don’t copy,” which means that not only does he not copy other chefs, he does not copy his own ideas. Each year, he and his team roll out new techniques developed in their test kitchen and create a new menu from scratch, incorporating new ingredients discovered in the previous
... See moreLisa Abend • The Sorcerer's Apprentices: A Season at el Bulli
His most celebrated client is Alain Ducasse, currently the most decorated chef in France with six Michelin stars. Ducasse has a restaurant in Paris (three stars), another in Monte Carlo (three stars), and more recently a third in Haute Provence, at Moustiers Sainte Marie.
Peter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
highlights from Danny Meyer’s autobiography via David Senra:
1. I had an uncontainable drive to win.
2. The inception of Shake Shack actually began with a humble hot dog cart. Small as the project was, I took this cart quite seriously. I was asking myself, "Who ever wrote that rule that you can't push the envelopes of excellence and hospitality for
... See moreGordon Ramsay cooks
John Carlin, “If the World’s Greatest Chef Cooked for a Living, He’d Starve,” Guardian, December 11, 2006, http://observer.theguardian.com/foodmonthly/futureoffood/story/0,,1969713,00.html
Greg Mckeown • Essentialism: The Disciplined Pursuit of Less
Sally Darr, Formidable Chef of ’80s-Era French Bistro, Dies at 100
nytimes.com