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Highest Michelin-Ranked Chef Writes Cookbook with Doctor


Renowned French chef Joël Robuchon has teamed up with his doctor to create a cookbook where food is treated as medicine

Food as Medicine in Cookbook from a Michelin-Ranked Chef and his Doctor

Michelin-ranked chef Joël Robuchon — in fact, the French chef has the most Michelin stars of any chef in the world — has teamed up with his doctor, acupuncturist and neuropharmacologist Dr. Nadia Volf, to create a cookbook where food is treated as medicine, in a delicious way.

Food & Life, which will be available in October, “transforms kitchen cupboards into medicine cabinets,” and uses all the ingredients that reside within as one’s “arsenal of wellness,” according to a profile in The New York Times. Using Dr. Volk’s medical expertise and chef Robuchon’s culinary talents, each recipe is intended to cure all kinds of ailments, from anger issues to libido to heartbreak.

“I see so many girls who comfort themselves after a heartbreak by eating Nutella and big portions of ice cream, but it doesn’t work. They gain weight, and they don’t feel better,” says Dr. Volk.

“The most beautiful thing to eat when you have heartbreak is turkey, because turkey has the amino acid tryptophan, which is the basis of our hormone serotonin. But the [people] just don’t know that.”

Among the foods championed by chef Robuchon and Dr. Volf are caviar and poached eggs (for forgetfulness), grapes (for obsessive thinking), and endives (to combat fear).

The trout recipe (trout fillets with carrot tagliatelle and carrots) which one curious Times reporter tried to cure a variety of complaints from her friends, as well as her own summer cold, is intended to combat anxiety and sadness. Although we can’t personally vouch for its efficacy, it seemed to yield good results for The Times’ taste testers.

Put simply, “It’s about what to eat at different times, when you feel one way or another,” Dr. Volk told The Times.

For the latest food and drink updates, visit our Food News page.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.


Highest Michelin-Ranked Chef Writes Cookbook with Doctor - Recipes


Tom Aikens Cooking
Tom Aikens (Ebury Publishing, 2006)
Tom Aikens, the infamous chef behind London restaurant of the same name, and the youngest chef to win two Michelin stars, brings us his first cookbook, Tom Aikens Cooking. In it, he follows the fashion of dividing recipes by ingredient rather than course, but he excels at this, offering asparagus, for instance, in five different preparations, at five different levels of difficulty. With stylized pictures to match many of the recipes, food philosophy throughout and a real sense that Aikens actually wrote the book, Tom Aikens Cooking is a great find.
The Soul of a New Kitchen: A Discovery of the Foods and Flavors of Africa
Marcus Samuelsson (Wiley, 2006)
Aquavit’s Marcus Samuelsson writes his follow-up cookbook, a culinary journey through the expansive African continent, with recipes like pilafs of the Mediterranean North, fresh fish, herbs and citrus of the south, and stews of Ethiopia, where he was born. The book explores a variety of ingredients and flavors, often surprisingly reminiscent of Latin cuisine, spiked with the distinctive burn of harissa and the aroma of allspice, cumin, coriander and chile. Sweet-savory Jerk Chicken with a Garlic and Lime Yogurt Sauce, piquant Pickled Cabbage Slaw with Grapefruit and Herbs, and crunchy, Golden Pomegranate Rice share space with color-saturated photographs and political and biographical-laden prose.
El Bulli 2003-2004
Ferran Adria and Juli Soler (Ecco, 2006)
The long-awaited follow-up to the 1998-2002 edition arrived this November, and, El Bulli 2003-2004 is just what you’d expect – imaginative, innovative, iconic. El Bulli is a kind-of grown-up culinary picture book, each picture telling its own story, but then fortified with explanations on the evolution of many of the dishes and ideas for ineffably creative presentations. The book comes with a CD-ROM, where you’ll find all the recipes and the entire contents of the cloth-bound book.

Happy in the Kitchen: The Craft of Cooking, the Art of Eating
Michel Richard (Artisan, 2006)
Ideally we are, as the title would have us be, happy in the kitchen. Michel Richard’s new cookbook gives us reason to be happy in the library, bookstore or sure, kitchen and as cheesy as it sounds you can’t help but warm-up a little to the idea after reading through the book, looking at the pictures, and trying the fun, high-concept recipes. The more than 200 recipes will have you basking in the modern French luxury that is his Citronelle cuisine.
Big Small Plates
Cindy Pawlcyn (Ten Speed Press, 2006)
Buy this book because the recipes are flavorful, diverse and conducive to infinite applications. Perfect for amuse bouche, small plate menus, or traditional dinners, dishes like Swordfish with Roasted Cauliflower, Caper Berries and Parsley Salad absolutely soar. California restaurateur and cookbook author Cindy Pawlcyn has written a serious book that comes with the highest recommendation.
Tartine
Elisabeth Prueitt and Chad Robertson (Chronicle Books, 2006)
Pastry Chef Elisabeth Prueitt and Baker Chad Robertson share many of the recipes that have made San Francisco’s Tartine such a neighborhood phenomenon: cakes, breakfast pastries, puddings, creams and yes, tartines. And while the recipes are very good, and easy to follow, it’s the delicate prose and thoughtful consideration of why each recipe and ingredient is included, when you’ll want to make it, and how it might make you feel to eat it that makes Tartine a memorable cookbook and great gift.
The Essence of Chocolate
John Scharffenberger and Robert Steinberg (Hyperion, 2006)
Truly a sophisticated chocolate book. On the one hand it’s a classic chocolate cookbook, organized according to chocolate intensity, with puddings, cakes, cookies, and fudge filling the “Essentially Chocolate” section cheesecakes, gingerbreads and challah in the “Hint of Chocolate” section. On the other hand, it’s a how-to chocolate guide from the soil, to the cutting board, to the bain-marie. Finally it’s a history and biography of the Scharffen Berger chocolate company, a must-have.

The Professional Chef, 8th Edition
The Culinary Institute of America (Wiley, 2006)
The aptly named Professional Chef is tremendous in its size and amibitous in its breadth, featuring beurre blanc how-to, beef diagrams , restaurant cost analysis and hundreds of recipes. This, the eighth edition, adds over 600 new pictures and explores global cuisine in-depth. In short, The Professional Chef is required reading in the classroom and for the kitchen.
One Spice, Two Spice
Floyd Cardoz with Jane Daniel Lear (William Morrow, 2006)
The cover blurb from One Spice, Two Spice, “American food, Indian flavors,” says a lot about the kind of food you’ll find both at Floyd Cardoz’ New York Tabla and inside the book. The fusion trend of yesteryear may no longer be the foodies’ buzz, rather fusion has been undeniably assimilated into the American culinary landscape and recipes like Goan Spiced Crab Cakes and Pan-Roasted Salmon in Banana Leaves with Mustard Greens are prefect examples of crowd pleasing but slightly nuanced fare this spicy book includes.
The Improvisational Cook
Sally Schneider (William Morrow, 2006)
Chefs know that understanding and curiosity are prerequisites for true culinary innovation. In The Improvisational Cook, Sally Schneider delves through a panorama of ingredients and recipes explaining what they are and the intrinsic logic behind them. She offers classic recipes, like Caesar Dressing, modifying them based on years of testing and offering numerous suggestions to make them more exciting. Ultimately, the book is a kind-of stream-of-consciousness peak at a chef’s interior monologue, a journey from brownie to black pepper cookie.
Starting with the Ingredients
Aliza Green (Running Press, 2006)
Aliza Green’s Starting with the Ingredients is an impressive effort to catalog and capture the essence of over 100 distinct ingredients. To this end, each chapter features its own seasonal item (blueberries and blackberries share a chapter, strawberries get their own), with basic information like when to buy it and what to look for, but she also talks about its history, shares an anecdote or two and several recipes. Ingredients is impressive in its scope and great to have around for chefs and home-cooks alike.
Keys to the Cellar: Strategies and Secrets of Wine Collecting
Peter D. Meltzer (Wiley, 2006)
Every cookbook collector, oenophile and food enthusiast needs a wine book or two and Keys to the Cellar is a great option this year. Peter Meltzer walks through the basics of tasting, but only briefly, moving on to more involved topics such as determining a wine’s age-worthiness. The book’s real strength is in its wine cellar nomenclature: is yours an investment cellar or an “instant gratification cellar”? Meltzer will tell you how to be a better collector depending on your personal wine collecting proclivities and interests. This is an excellent resource for chefs running their own wine programs!

The 5 Best Cookbooks for People With Cancer of 2021

Ashley Hall is a writer and fact checker who has been published in multiple medical journals in the field of surgery.

Our editors independently research, test, and recommend the best products you can learn more about our review process here . We may receive commissions on purchases made from our chosen links.

If you are going through cancer treatment and want to make healthy, anti-cancer meals—or at least those you can tolerate during therapy—there are a growing number of cookbooks designed just for you.

Some are focused on foods that are easy to eat while others promote the use of ingredients with cancer-fighting properties. In either case, the goal is to maintain good nutrition with recipes that are both enticing and easy to prepare. It's not always as easy as it sounds.

Certainly one of the more challenging aspects of treatment is that most people undergoing chemotherapy simply are not hungry. To overcome this, many set a daily routine to ensure they eat properly. It is a task often made simpler by turning food into an activity rather than a chore.

This is where cookbooks come in. Having a cookbook on hand can provide you the means to try out new recipes to address any changes in taste you may be experiencing. Rather than indulging in favorite foods that are suddenly not-so-tasty, you can focus on those ingredients or flavors that you and your family can enjoy now.


This doctor prescribes both medicine and plant-based recipes

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

Linda Shiue's new cookbook, "Spicebox Kitchen," bridges her medical expertise with the joy of cooking healthy, accessible meals.

On this episode of the Extra Spicy podcast, Dr. Linda Shiue talks about how she started prescribing kale chips to patients and her new cookbook, "Spicebox Kitchen," which bridges her medical expertise with the joy of cooking healthy, plant-forward meals. She talks to hosts Soleil Ho and Justin Phillips about her journey from doctor to chef, the ancient tradition of food as medicine, and the power of the prescription pad to motivate patients towards better eating habits.

Listen to the episode by clicking on the player above, and scroll down to read an edited transcript of Soleil Ho and Justin Phillips&rsquo conversation with Linda Shuie.

Here is a partial transcript of Soleil Ho and Justin Phillips' interview with Linda Shuie, edited and condensed for clarity. The interview was conducted on February 26.

Soleil Ho: So one anecdote in Spicebox Kitchen that I love is your story of prescribing kale chips as a recipe to a patient. And I feel like that's such a great encapsulation of what you do. Would you mind telling us that story?

Linda Shiue: So I was looking for literally another tool in my figurative doctor's bag. And I thought all I ever do is write more prescriptions for more blood pressure meds, cholesterol meds or diabetes meds. And of course, we have to, but I thought, what else can I use this for?

There is a distinct power in a doctor's signature on a prescription pad and what it says on it that becomes not a mandate, but a very strong and very official recommendation. And so as kind of an experiment I thought, okay, I'll try this with a patient that I know well, and who I know has a sense of humor might not feel really weirded out by this.

And I remember that patient was a guy who didn't actually work in food professionally, but he loved food and he was a volunteer at the local farmer's market. He had a lot of struggles with all the chronic illnesses related to food like blood pressure and cholesterol, and I think he was pre-diabetic.

And so in most of the visits I've had with him over years, it was kind of like, &ldquookay, blood pressure's okay, your cholesterol is still a little bit high, blah, blah, blah. you've got to lose some weight or else you're going to have diabetes one day soon.&rdquo So then I thought, &ldquowell, okay, I'm more interested in hearing actually about the specifics of what he was eating. What did he like about the farmer's market?&rdquo

And so he told me the weekend before that there are all these great mushrooms. And he told me at great length how he enjoyed cooking them with a lot of butter. And he was very excited. And when you're trying to connect with somebody about anything, that moment of excitement is your opening, right?

So he was excited and talking about his kind of recipe, his way of enjoying produce, which is great. Mushrooms are great. And so I said, &ldquothat sounds really good. What other vegetables do you like?&rdquo And he's like, &ldquoOh, you know, I know that you're going to tell me to eat more green vegetables. I don't really like them.&rdquo I was like, &ldquoare you a salty snacker or a sweet snacker?&rdquo And he's like, &ldquooh yeah, chips. I just eat chips all night long when I'm watching TV.&rdquo And I was like, &ldquowell, I have an idea for you.&rdquo So that's how the kale chips came about.

I was like, &ldquoif you like chips, why don't you try this recipe for kale chips? They will have that same salty satisfaction that you like from potato chips. They won't be as crunchy, but they'll be crisp and they're much better for you. And I think it might be a way that you can start to enjoy some greens.&rdquo

And he was like, &ldquohuh?&rdquo But he wasn't offended. He was intrigued. Cause it was kind of like I was speaking his language with this and it wasn't just a lecture of, &ldquoyou gotta stop doing that. No more potato chips for you ever.&rdquo

So that emboldened me. And so then I came up with my second recipe for the sweet snacker. Often when that person with a sweet tooth is eating something mindlessly while they're watching TV at night, it's ice cream. And so that became a recipe for Banana Nice cream where you just basically freeze over ripe bananas that otherwise would go into pandemic banana bread. And you can add anything: nuts, chocolate, berries, spices.

So that's another thing, not just reaching people when they're kind of feeling excited or emotional, but doing something that's a little bit off gets people's attention.

Soleil Ho: Oh, wow. It feels very avant garde, right? That's how the avant garde reaches people too, just by freaking them out.

It seems what you're practicing is for instance, you go to the doctor and they give you a handout that says to eat more leafy greens and that sort of thing. What you're doing is telling people how to eat the greens, essentially? Is that it?

Linda Shiue: That's basically it. I didn't have to go to medical school to tell people how to cook greens, right? I didn't need to do that at all. And yet I actually thought this is actually the most powerful innovation that I've made as a doctor.

There are lots of doctors out there who could have done this, but most doctors don't do this. And I thought, just like with anything else, we are all subject to information overload. We're all given too many handouts. There are too many emails. How much of that do you actually read and retain?

And even if you want to, let's say you are the patient who is told to eat more leafy greens, you look at the list and you're like, &ldquookay, I guess I'll pick some of the stuff up when I go to the grocery store.&rdquo The next time you bring it home. And you're kind of like, &ldquough, I don't usually eat this. What do I do with this?&rdquo And then it would take many more steps to go from being that sort of non-home cook, or who doesn't cook vegetables to, &ldquoI guess I'll look up a recipe,&rdquo to &ldquoI guess I'll figure out how to cook this recipe,&rdquo right? A recipe is still only a list of instructions and ingredients.

And so I thought, why not cut out the middleman? Let me actually show you, let me inspire you. If you eat this and you like this, you're going to do it once you see how easy it is once you've done it. The beauty of teaching, cooking, what's so exciting for me is that we make mistakes all the time and it's not a disaster. It's not the end of the world. It's all a learning opportunity.

People don&rsquot need to be spoon-fed. It's to actually be like, &ldquocome with me. Come cook next to me and we'll figure this out together and make sure that you like eating this.&rdquo


Highest Michelin-Ranked Chef Writes Cookbook with Doctor - Recipes

By: Amanda Ray Filed under: Culinary

Most serious chefs dream of earning recognition and accolades from their peers in the restaurant world. In terms of prestige, being awarded Michelin Stars (particularly three, the highest level) is sort of like the Oscar award of the culinary world. What does it mean to be awarded this honor and how does a chef and restaurant earn this distinction? Ai InSite talked to the renowned Executive Chef Daniel Humm of Eleven Madison Park, one of only seven New York City restaurants to earn three Michelin Stars in 2012. We also turned to Leslie Eckert, a Chef instructor at The Art Institute of Tampa, for an understanding of how the Michelin rating system works.

The Michelin Red Guide started as a guidebook for travelers in France, helping them find food, gas stations, and hotels. In later years, other European countries were added and Michelin started reviewing and rating more and more establishments. Now the Michelin Red Guide covers three U.S. cities: New York, Chicago, and the San Francisco Bay and Wine Country. Michelin itself (yes, the same Michelin that makes tires) refers to its guides as the benchmark in gourmet dining.

“Three-star rankings are extremely rare with only 26 three-star rankings in France and 81 in the world in 2009,” Eckert says.

In order to recognize up-and-coming restaurants, Michelin began awarding “rising stars” to restaurants that may have the future potential of earning stars.

“Bib Gourmand, also known as ‘The Bib’ is awarded to restaurants offering good food at moderate prices,” Eckert says.

Chefs and restaurant owners in the running for a star must be absolutely vigilant about their quality and service because inspector visits are anonymous and thorough.

“Michelin inspectors visit every Michelin-rated restaurant once every 18 months. A prospective one-star restaurant candidate could receive up to four visits prior to its award. A perspective two- or three-star restaurant could receive up to 10 visits prior to its award. Visits are anonymous,” Eckert says.

What is it like to be the recipient of this prestigious award? Eleven Madison Park in New York City received three Michelin Stars for the first time in 2012. Sharing in this honor are both Executive Chef Daniel Humm and General Manager Will Guidara.

“With every accolade that we’ve received, we’ve been incredibly humbled,” Humm says. “Those awards have encouraged us to continue on our path toward trying to be the best, most innovative, most inspired restaurant that we can be. And with that goal comes the spark to take risks and to push the envelope.”

After the disappointment of not receiving the coveted stars in 2009, Humm and Guidara used the setback as motivation to push harder to become a better restaurant. In the years leading up to the award, the restaurant constantly made changes to reinvent itself.

“When we first became a fine dining restaurant, we looked to the other fine dining restaurants of the world for inspiration. Eventually, though, we realized that in order to be groundbreaking, we had to do things that had never been done before,” Humm says.

With some major menu changes and revolutionizing the entire dining experience, Eleven Madison Park was able to become a restaurant that stood apart from the rest.

Receiving three Michelin Stars has given Humm and Eleven Madison Park the freedom to experiment even more with the restaurant.

“In receiving the recognition that comes with these prestigious awards, we feel as though we no longer have to prove ourselves rather, we have to live up to and surpass the expectations that come with them. As such, we are able to take risks knowing that our diners trust in us and believe in what we are doing,” Humm says.

Of course Michelin stars are not the only rating system for restaurants. Other publications abound and their reviews are also important in the culinary world. For example, restaurants in New York covet a great rating and stars from the New York Times.

“As a restaurant that seeks to embody New York, it was a tremendous honor to receive four stars from the New York Times. It had been one of our greatest goals for a long time, and it marked a significant turning point for us as a restaurant,” Humm says.

However, earning three Michelin Stars meant something extra to Humm. As a native of Switzerland, he grew up working in Michelin-starred restaurants around Europe. Because of this, he always dreamt that Eleven Madison Park would rank with the best of the revered European restaurants. Now that this has been achieved, the future is looking bright for Eleven Madison Park.

“More than anything, though, we want to inspire others as much as we’ve been inspired. We’re incredibly proud to have just published our first cookbook we’re working on the NoMad Hotel project we’re enjoying working together with so many amazing people. One could say that we have our hands full,” Humm says.


9. Barefoot Contessa Foolproof: Recipes You Can Trust (2012)

Best for the Entertainer Who Downplays How Much Time They Spent Cooking Dinner

At the core of Ms. Store-Bought-Is-Fine&rsquos ethos is that she wants to make you look good. Four-Hour Lamb with French Flageolets? No problem. Osso Buco? Couldn&rsquot be simpler. In reality, we&rsquore not sure this idea translates from page to plate unless you already have a good bit of cooking experience under your belt, but we appreciate Ina&rsquos can-do attitude and thoughtful advice. There&rsquos just no way we&rsquore spending four hours making lamb.


The Freshly Reveal: Healthy Meals By Top Chefs

Freshly's Freestyle Beef Lasagna is made with ruffled cauliflower pasta in a tangy sauce that is . [+] loaded with vegetables and ground beef.

I remember the first time we served 1000 people in my restaurant. It was exhilarating but at the end of the night, we could barely speak. We wanted to give each other a “high five” but we couldn’t even raise our arms. We were physically and mentally spent.

Well, apparently, that was nothing! The team at Freshly is churning out 1 million fresh meals a week. It’s hard to fathom that many meals being cooked, portioned and packaged. Anyone who has worked at a restaurant knows that it is hard enough to get the food from the kitchen to the table in good shape. But cooking, packaging, refrigerating and shipping it to your doorstep—without freezing it—compounds the challenge exponentially. And, designing a meal to be re-heated in the microwave makes it even more challenging.

Freshly is an all-natural, all-fresh, health-focused meal delivery service that was started by Michael Wystrach. The genesis for Freshly was simple. Like many successful entrepreneurs, Michael started with a personal problem. He figured it out and realized that he could help other people with the same issue, and built a business. His problem was how to conveniently eat more healthily without compromising on flavor—something that most of us can relate to.

In 2012, Michael teamed up with a doctor and chefs to create meals—for himself—that were fresh, not frozen, and were both good for you and tasted good. In short order, he began feeling better, and his family and friends commented on how great he looked. They asked him to create the same meals for them, and that was how Freshly was born. In 2015 he decided to scale the idea and established a headquarters for Freshly in New York City, with kitchens across the country.

Most Freshly meal options include meat and poultry. All meals are gluten-free and loaded with vegetables in both expected and unexpected ways. One of the signatures of Freshly is using vegetables where you don’t expect them like pureeing butternut squash to make a silky sauce, using five vegetables to make a more robust marinara and enhancing meatballs with chopped mushrooms. All of this adds up to the bonus of getting more vegetables into your daily diet when you eat Freshly.

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I was curious to learn how Freshly could maintain the quality at such a scale. I caught up with Master Chef Thomas Griffiths, the company’s vice president of R & D. Chef Tom is one of 66 certified master chefs in the USA. He taught at the Culinary Institute of America (CIA) in Hyde Park, NY, for 15 years before working at Campbell’s as a global flavor innovator. If anyone has the chops to oversee a kitchen of this size, he does.

Thomas Griffiths is one of 66 Certified Master Chefs in the USA and the Vice President of R&D at . [+] Freshly.

When I asked Chef Tom how they did it, he said, “We focus on one meal at a time, because each meal goes to one person, and each person is special. Quality comes first. If we can’t duplicate the recipe at the quantity that we need, we don’t make it.”

Chef Tom doesn’t create these meals alone. It takes an army of menu planners, creativity, development and scalability to make every single meal. His team includes 6 chefs, 2 culinary nutrition scientists, 2 food scientists and 1 culinary technician. Two of the chefs worked in two of the country’s best fine dining restaurants—Le Bernardin in NYC and Alinea in Chicago—before joining Freshly. And, just like a restaurant, “the test kitchen runs on respect—for the food, the customer and for each other,” Chef Tom explained. Even though it has grown by leaps and bounds, “Freshly still has a start-up mentality and works to innovate and create new meals every day.” he said.

Let’s take the new Freestyle Beef Lasagna meal, for example. Chef Tom and his team were working on a lasagna entrée made with spinach noodles when he came across the idea for a lazy man’s lasagna. They changed their approach and created a deconstructed lasagna with ruffled strips of cauliflower pasta, their five-veggie marinara sauce, chopped spinach, ground beef and three cheeses.

Once Chef Tom and the Meals Portfolio department is happy with the proposed meal, they work with experts from three other departments—quality, health and wellness, and procurement—before the meal can move to operations. For the meal to be approved, not only does it have to check all the traditional boxes of flavor, health and taste, it has to be scale-able. In plain language, can the new recipe be made perfectly 100,000 times or more each week?

If it gets the green light, the meal leaves the test kitchen and goes to operations. In operations, the R&D chef who created the meal works with an operations chef to “bulk up” the recipe and make sure that it can be prepped, cooked and packaged perfectly and consistently before it is added to the Freshly menu. “Everyone is passionate about the mission. We grew fast, but grew incrementally, ” said Chef Tom.

And this is where the “pasta meets the sauce,” so to speak. During the past year or so, the company has increased their volume from 600,000 meals a week to more than a million.

The processes that are in place standardize each meal. “It is essential to make each meal exactly the same, so that when you order it again, it will taste and look exactly as it did the first time you had it,” Chef Tom continued. “All of our food is scratch-cooked, nothing is processed. It’s all real food. We work with farmers to grow the ingredients we need for our meals, and utilize state-of-the-art equipment and technology to implement proper classical cooking techniques on a larger scale,” he explained.

In 2020, Freshly was purchased by Nestle, which will help them continue to scale-up faster and more efficiently while allowing them to continue working autonomously.

Freshly meals are shipped fresh, not frozen, to the customer's doorstep and are ready to eat in . [+] about 5 minutes.

With the huge growth that Freshly has experienced this past year, I wondered if, by the time the meals got to me, they would taste as fresh and delicious as Chef Tom described. I was a little skeptical, but I tried five meals and I was pleasantly surprised.

The instructions on the packaging said to microwave the meal for 3 minutes and let it sit for 2 minutes. In true chef manner, the instructions also suggest that you plate the meal on your dinnerware instead of eating it from the microwavable tray. Since the eating experience is also perception—we eat with our eyes before we taste the food—it’s a very smart strategy as the food looks much more appetizing on a plate.

When I tasted the Freestyle Beef Lasagna, I could not believe how good it was. It was a substantial portion of pasta with a chunky vegetable and meat sauce. I fell in love with the cauliflower pasta that tasted just like traditional pasta but with an even better, more toothsome texture. And I appreciated the addition of vinegar which gave the dish a tanginess that made it taste like something I would make myself. Too often prepared dishes rely on sugar when they should add an acidic ingredient to the dish. It was a perfectly balanced dish, full of flavor, and after I plated it in my white French porcelain pasta dish, it was also visually appealing.

But the unexpected winner was the chicken. Chicken is naturally lean and has a tendency to be dry, especially when it is reheated. Not the Freshly chicken. The boneless skinless breasts are baked in a large oven before being assembled and packaged so they are shipped fully cooked. The entrees that I tasted were tender, moist and juicy with just the right amount of sauce to flavor them. I can’t say why for sure (it’s a proprietary secret). My bet is that the Freshly chefs are carefully controlling the cooking process, and cooking the chicken to the perfect end temperature of 165°F but not over it. In case you are looking for a recommendation, my favorites were the Bistro French Onion Chicken and the Zingy Buffalo Chicken. They were both accompanied by vegetables that were as appealing as the chicken, and I felt full, satisfied and not “weighed down” after eating the meals. You can order the fully cooked, ready to re-heat meals at Freshly.com.

I am a chef, cookbook author, spirits enthusiast and entrepreneur most known for grilling, barbecue and southern food. I am a North Carolina native and a lifelong scratch


15 Iron Chef: Jose Garces

TOTAL MATCHES: 23 W: 16 L: 7 T: 0 Win Percentage: 69.6%

Garces is a force of nature when it comes to being a chef and restauranteur. He was born in Chicago but makes his home now in Philadelphia. His parents are from Ecuador and his style of cooking reflects his heritage. He is the author of two cookbooks and has opened no less than seven restaurants in Philly. He has also served as executive chef in Chicago and partnered with a restaurant group to open up eateries in the Atlantic City, NJ area. Garces became the sixth Iron Chef on “Iron Chef America” when he beat out Chef Jehangir Mehta for the title. He debuted in 2010 and has been filming episodes ever since.


El Bulli: 1998 – 2002 by Ferran Adria and Juli Soler

You are only going to be buying this one if you have very deep pockets.

But it’s impossible not to include the cookbook behind what was one of the world’s greatest ever restaurant ventures.

El Bulli was an institution that defied convention and Ferran Adria’s work is innovative and sublime.

There’s not a chef on earth that doesn’t wish, at least a little, that they cooked like this.

Check out El Bulli: 1998 – 2002 online. Get a copy here.


10. Top 10 th Chef of America is Alfred Portale

Alfred Portale July 5, 1954 in Buffalo, NY is at the last position among the top 10 chefs in America, gourmet specialist, creator and restaurateur known as a pioneer in the New American food development.

Following to graduating top of his class from the Culinary Institute of America in 1981, Portale turned into the gourmet specialist at Gotham Bar and Grill in 1985 and took it to new statures with his lovely plating and emphasis on fantastic fixings and made his place at the list of top 10 chefs in America.

Alfred-portale (Top 10th most famous American Chef)

Working of Alfred Portale:

Portale’s first sous-culinary expert at Gotham was Tom Valenti, while other outstanding gourmet specialists who have worked under Chef Portale incorporate Bill Telepan, Wylie Dufresne, Tom Colicchio, Christopher Lee, and Jason Hall. The present culinary specialist de cooking of Gotham Bar and Grill is Livio Velardo.

Chef Alfred-portale (Top 10th most famous American Chef)

In October 2008, Portale opened Gotham Steak at the Fountainebleau Miami in Miami, Florida and has subsequent to expressed in connection to the opening and the present economy that, “You would prefer not to open an atomic cooking put now, yet I would open a steakhouse again in another city, even in this atmosphere”.