Daniel Boulud: French cuisine to the world.
Why settle for just being a top-rated chef, when you can become an international brand and a world industry? Daniel Boulud is Chef-Owner of 7 restaurants in New York City and 6 more in national and international locations. Raised on a family farm in France, Daniel may not have had all this in mind when he arrived in the US in 1982. However, he remained inspired by the rhythms of the seasons - and menus driven by fine ingredients. The success of this approach is reflected in his amazing rise, step by step, in just over 30 years. He has become renowned for the contemporary appeal he adds to soulful cooking, rooted in French traditions. A major strength in all of this has been his ability to apply his expertise with flexibility, not only in different countries, but across a wide range of venues and cuisines: fine dining, kitchen-and-bar formats, upmarket cafes, charcuteries and Mediterranean styles. Along this colourful route, Daniel Boulud has earned Michelin stars, membership of the elite Relais & Châteaux body, several James Beard Foundation awards - and the ultimate accolade of his country of origin, Chevalier de la Légion d’Honneur from the French government. Pretty good for a country boy!
Master of Indian Cuisine – Charity Chef
Around Sydney, there must be two generations of diner-fans of Indian chef, Kumar Mahadevan. Following his apprenticeship with India’s renowned Taj Hotels, Kumar opened a restaurant in Australia. The popular Abhi’s at North Strathfield, which this year chalks up 25 years of successful operation. Today, Kumar is also proud Owner/Chef of a new Indian legend, AKI’s at Woolloomooloo Wharf. Understandable pride, with awards of the prestigious Chef’s Hat and a Wine Glass fom the SMH Good Food Guide 2015. That makes a stunning 4 years in a row for AKI's to receive such an award. Kumar is not a man to rest on his laurels – he keeps VERY busy. 2010 saw him announced as Indian Ambassador for Ozharvest, the charity food distribution group. In February this year he’ll again undertake a role he enjoys - running a class at the Sydney Seafood School. In March, he’s back for Ozharvest, with other leading chefs, overseeing the Ozharvest CEO Cookoff. This sees senior execs from major companies getting down and messy in the kitchen, competing in this fun charity fundraiser.
This lady’s place is in the kitchen
Giada De Laurentiis - despite a privileged background as the granddaughter of famed film producer Dino De Laurentiis - has chosen to run her own race, and very successfully. Giada grew up in a large Italian family where the culture of food was evident daily, and she spent lots of time in family kitchens and restaurants. Giada undertook professional training at Le Cordon Bleu in Paris, specialising in cuisine and pastry. This was to lead to professional appointments at the prestigious Ritz Carlton Fine Dining Room and Wolfgang Puck’s Spago restaurant in Beverly Hills, then a regular role on the national ”Today” TV show. Next came her own programme on the powerful Food Network, hosting her Emmy Award-winning, daytime cooking show, "Everyday Italian". A bright and popular chef, Giada De Laurentiis has built further success through several best-selling cookbooks and her popular kitchenware and food product ranges. SydneyRestaurants.com will keep you in touch with Giada’s glittering career.
Heston here in 2015!
Australia will welcome colourful chef, Heston Blumenthal and his Fat Duck restaurant next year. Heston closes the Fat Duck, his three-Michelin starred UK restaurant, at Christmas, to move the entire operation to Melbourne for six months. Australian diners will get the chance to experience his “edible science” and cuisine showmanship. Heston will bring his entire British staff and parts of Fat Duck to Crown Resorts in February 2015. Apparently, the Melbourne restaurant will seat 45 people and have a staff of around 70. Blumenthal's first restaurant outside the UK has been two years in planning. "I love Melbourne, I’ve been coming here for quite a while, and one of my close mates, Neil Perry, has restaurants here.” Local interest in scoring a booking at the colourful Fat Duck is so high, that a ballot is being run to establish a very exclusive guest list. SydneyRestaurants.com will be closely watching developments.
News from Jamie Oliver
Jamie’s debut on TV was a documentary about the River Café in 1997. After that he was offered his own show, thus The Naked Chef was born. The concept behind the show was completely different and new.The show focused on stripping down the food to its plain rudiments and Jamie with his matter-of-fact approach and practical style was a breath of fresh air for the audience, thus making the show his claim to fame. His book under the same title was released with the show and was an immediate success. His programmes are broadcast in over a 100 countries. Having been translated into over 30 languages, the accompanying cookbooks are bestsellers not only in the UK but across the world. His 2010 book, "Jamie's 30 Minute Meals", became Jamie's first book to sell more than a million in the UK as well as being the fastest-selling non-fiction book since records began! SydneyRestaurants.com will keep you in touch with his next ventures.