Featured Articles

Keep Your iPad Safe in the Kitchen with Chef Sleeve The iPad really can be the perfect virtual recipe book, but when using your iPad in the kitchen there’s always a chance that something’s going to get spilt on it. Fortunately, one new iPad case has you covered. It’s called “Chef Sleeve,” and it can keep your tablet safe from eggs, milk, cake mix and more.

• Great Food & Wine Event For Travelers Gets Even Better

For years the Masters of Food & Wine, an annual weekend event held in Carmel, CA, was the ultimate hidden gem of food festival circuit. It was intimate and hands on, even as many other newly created food festivals spiraled out of control into mob events where guests waited on long lines to try food and wine and faced disappointment with sold out lectures and classes. Now Park Hyatt, which owns the Masters of Food & Wine, is taking the wonderful event global while sticking to its small group roots and insider feel.

• California & Wine Month – a perfect pairing

Every September the California wine harvest is an opportunity to sample the latest and greatest that the California wine regions offer. The weather is usually perfect, the wine and food flows freely and nearly everyone is throwing a party.

• Beer as an Ingredient

Cooking with beer makes sense: not only is it more flavorful than water, but it’s also more flavorful than any store-bought chicken stock and less ethically objectionable as well.

• A (Culinary) Major in Philosophy

Mr. Adrià’s long-term project is a new culinary foundation, which is scheduled to open in 2014 on the site of his former restaurant. It will host a rotating group of 20 chefs who will visit for months at a time. Alongside Mr. Adrià, they will create new dishes and work on different approaches to cooking.

• World’s Weirdest Spirits

An alcoholic yogurt liqueur, a bitter apéritif made from artichokes… how about a concoction featuring wood chips steeped in liquor that is touted as “Dominican Viagra”? It would be difficult to hear about such spirits and not wonder whether the world of bizarre booze is spiraling out of control.

• The French Laundry at Harrods: Thomas Keller interview

Probably the most ambitious pop-up project to hit London’s dining scene, The French Laundry will commandeer a section of Harrods’ Georgian Restaurant for ten days next month, from October 1-10. Frequently lauded as America’s best restaurant, the 70-cover Californian institution will be replicated as faithfully as possible in London.

Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.

Find Us Here!

Foreign students are still eligible to enroll in the associates degree program, but those who sought a certificate only will have to look elsewhere. Spencer says Le Cordon Bleu is working with the affected students to assist them in making alternate arrangements for study at other schools.

Depending on what country a student is from, it may simply mean staying local.”

uh.huh.  That’s not a good news for culinary students who are thinking of flying to France to study in this prestigious culinary school.  Trust me though when I say that the magic of cooking cannot be learned.  You can study in your own local culinary school and you can still be the next big thing in culinary arts – you just have to have the love for cooking and the passion to excel.

Still, this is a good read.  Why not check it out below?  We also have a lot of other delicious reads for you.  By the way, this week, we thought I’d feature peanut butter recipes because – well, who doesn’t like peanut butter?!

Again, if you would like to check out our previous editions, please click here.   If you have something to say or to suggest, why don’t you give me a holler!  Send me an email and I will consider your suggestion or request.

Featured Articles

Test Kitchen tips: Storing knives in a knife block You might consider a horizontal knife block (the slits run side to side); I picked one up a few years ago for my extra knifes at home and fell in love with it. Or do as Times restaurant critic S. Irene Virbila does and go for a magnetic knife rack.

• Pairing Wine with Asian Cuisine

Can wine and Asian cuisine happily coexist?

• Are protein shakes healthy?

The biggest hitch when one thinks of buying protein products is regarding its health factor – is it not harmful for my body? Does it have side effects? Can I not have a natural protein-rich diet? Is it safe to consume protein shakes regularly?

• Fainthearted foodies beware – bug diets

It may not be the most conventional way to get your protein, but nutritionists in Costa Rica say a daily intake of bugs is a great way to embrace a healthy and balanced diet.

• Top 10 Best New Restaurants in America

I can’t promise that your list for 2011 will match mine–after all, how fun would food be if we didn’t get to argue about it? One thing I can promise is that all the spots I’ve chosen, from a Southern gem in Charleston, SC, to a surprising indie hit in Robbinsdale, MN, are driven by passionate people who care deeply about the food they’re cooking.

• ‘Hell’s Kitchen’ Plays Host to Chef Wolfgang Puck

Hell’s Kitchen hosted a culinary star in Chef Wolfgang Puck. He was on hand to judge the cooking challenge.

• Ice Cream Treats Without Ice Cream

One of the best things about making your own fancy ice cream desserts, like those I write about in “A Good Appetite,” is that you don’t actually have to use ice cream. There are so many frozen dessert alternatives out there that those who have to avoid ice cream can still partake.

• What’s cooking in Copenhagen?

For the seventh year running, Denmark’s largest food festival, Copenhagen Cooking, returns with a more spectacular programme than ever offering great late-summer culinary experiences. Throughout 19-28 August, festival guests will have the opportunity to explore the region’s best produce as well as Michelin-starred restaurant food at bargain prices.

• Big-name chef? Customers don’t always buy it

Gone are the days when the star power of an internationally renowned chef all but guaranteed a restaurant’s success. Acclaimed chefs – even those such as Mr. Ramsay, with multiple Michelin stars to his name – are facing newhurdles when expanding their empires.

• Countdown to Taiwan Culinary Exhibition begins

The annual Taiwan Culinary Exhibition is slated to take place at the Taipei World Trade Center Aug. 18 to 21, according to event organizer Taipei-based Chinese Gourmet Association.

• British lemonade causes US alcohol row

Fentimans, a traditional Victorian lemonade enjoyed by British drinkers for more than a century, has caused a row after an American teenager had a bottle confiscated in school for its tiny alcohol content.

Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.

We have really some interesting links for you.  Oh, also for this week, we thought we’d feature gourmet pizza recipes.  I know you’d love that!

Featured Articles

George Foreman GR20B Family-Size 60-Square-Inch Nonstick Grill No need to give up the taste of delicious grilled food once the weather turns cold and rainy. This easy-to-use countertop grill makes it possible to enjoy delicious grilled foods all year long.

• Will the Soul Food Bubble Burst?

For a variety of reasons, America has gone soul-food crazy. The biggest driver, most agree, has been the economic downturn. High-end restaurants were forced to scale back and, in some cases, reinvent themselves as casual-dining establishments.

• Red Red Wine, Stay Close To Me

I don’t know about you, but I like my sangria to be strong and sneaky. Mainly because it means that I can entertain myself at dinner parties by getting the boring guests rat assed. Don’t know what ‘rat assed’ is? Well neither did I. Apparently in England they call getting drunk being ‘rat assed’. How glorious is that? Who wants to be drunk, tipsy, or wasted when you could be rat assed?

• BOK CHOY – BINGO - the blog

I was introduced to bok choy when I created a restaurant back in the late nineties.

• Chef Jamie Oliver’s restaurant smashed during U.K. riots

“Sadly my restaurant in Birmingham got smashed up windows all gone whole area closed, cant open, staff and customers all safe!!,” he tweeted.

• Your Very Own Cookie-Baking Robot

For some time I’ve been trying to justify owning a robot without coming across as “that weirdo with the robot.” Now, I think I finally found my cover: A robot that bakes cookies!

• Cooking Lessons In Real Time: Google+ Cooking School

Unless you’ve been hiding out from the internet the past two months, you’ve undoubtedly heard about Google+, Google’s new project that “aims to make sharing on the web more like sharing in real life,” according to their site. It’s being touted as a real competitor to Facebook and Twitter, the current social media titans.

• Ramadan Recipes: Almond Sherbet, Turkish Pizza, Homemade Hummus and More

Around the world, a staggering 23% of people practice Islam. Here are some tasty Ramadan recipes that you don’t have to be Muslim to enjoy!

• A medieval recipe for entertainment

MEDIEVAL cooks had an unusual recipe for a soothing drink for a squiffy tummy “for an olde man” involving stale ale and about 13 eggs.

• How to get the most out of the farmers market

Eating organic, fresh and local has for some shoppers become something of an obsession in recent years, making farmers markets the new grocery stores for passionate foodies, veg-heads, earth moms and Al Gore-devotees. With the fresh-food season in full swing, we offer some tips on how to make the most of your market experience.

Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.

Featured Articles

WSJ Test Kitchen: Food Processors Suffering from ADHD in the kitchen? Do yourself a favor and give the latest generation of food processors a whirl: You’ll be astonished by how much time these slicing-and-dicing whizzes save. We tested a range of full-size food processors for versatility, capacity, ease of use, sturdiness and cleanup time. The best of the bunch did it all–chopped vegetables, grated cheese, whisked eggs, pureed soups and smoothies–effectively replacing a whole slew of more specialized appliances.

• • How to be a Private and Personal Chef

  Ever dreamed of cooking for a family that took you on vacation with them, say, to the Bahamas, for free? Ever wondered if there is a cooking job that doesn’t require you to work nights and weekends for the rest of your life?

  • Dunkin Donuts IPO: What Do Hedge Funds Think of the Restaurant Industry?

  Three days ago TheStreet posted an article titled “Don’t Buy Dunkin’ Donuts IPO: Value Analyst.” Yesterday, they reported: “Dunkin Donuts IPO: Shares Soar.”

  • Russia Becomes a Magnet for U.S. Fast-Food Chains

  Earlier in his career, Christopher Wynne put his Russian expertise to work researching arms proliferation for the American government. Now he’s engaged in geopolitics of another sort: deploying American fast food for the emerging Russian middle class.

  • Australian restaurants in London

  London has some of the best restaurants in the UK and their list of famous, top-Aussie eateries is just as impressive. So if you’re after Aussie ribs from Down Under or an Outback steak, look no further than here.

  • 14 Taiwanese picked for global Chinese culinary competition

  A total of 14 Taiwanese chefs were announced in Taipei Sunday as winners of a preliminary round in the 4th International Chinese Culinary Competition, ensuring them places in the September finals in New York, according to the event organizer.

  • Lime is the New Salt!

  Using freshly squeezed lime or lemon is a great way to season your food and heighten flavors, instead of using salt.

  • Chef Ferran Adria reconstructs Spain`s El Bulli

  Ground-breaking chef Ferran Adria held El Bulli’s last supper this weekend, closing the doors of his three Michelin-starred Spanish restaurant for another reinvention, that of El Bulli itself.

Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.

Featured Articles

WSJ Test Kitchen: Food Processors Suffering from ADHD in the kitchen? Do yourself a favor and give the latest generation of food processors a whirl: You’ll be astonished by how much time these slicing-and-dicing whizzes save. We tested a range of full-size food processors for versatility, capacity, ease of use, sturdiness and cleanup time. The best of the bunch did it all–chopped vegetables, grated cheese, whisked eggs, pureed soups and smoothies–effectively replacing a whole slew of more specialized appliances.

• • The new trend in diet foods? Appeal to Americans’ desire for more, more, more!

  “What we’re seeing here is a strategy that says Americans like to stuff their faces,” says food industry analyst Phil Lempert. “And these mean we don’t have to sacrifice.”

  • Why Do Subway Restaurants Smell Awful?

  Not everyone perceives the horrible smell of Subway, distinct and distinctly more awful than that of other fast-food chains or delis, even crappy ones, but those who do find the smell nigh on unbearable. The question “What makes that awful reek?” has been the topic of well-attended discussions on Chowhound and MetaFilter, but to my knowledge, no one has ever produced a satisfactory answer.

  • Food Genius Digitizes the Dish to Build Netflix For Foodies

  “What do I want to eat?” In the era of the Web, where everyone is an expert, this seemingly simple question is becoming increasingly more difficult to answer. How do we sift through the deluge of information to find recommendations from people whose tastes are similar to our own?

  • San Francisco restaurant scene buzzing over rooftop beehives

  A good restaurant is always a buzz of activity, but some chefs are taking the concept literally, installing rooftop beehives.

  • Why OpenTable Is A Lousy Deal For Some Restaurants (OPEN)

  OpenTable, the online and mobile restaurant reservation system, is great for consumers — it lets them look at a bunch of different restaurants, see which one has the most convenient available reservation time, and book the reservation without ever picking up a phone.

  • “El Bulli” Satifies Only the Most Refined and Patient Palettes

  The acclaimed Catalan restaurant El Bulli, which permanently closes its doors as a dining establishment this weekend, is not a place for normal folk. Rated consistently as one of the best restaurants in the world, the high-end, hard to book hideaway of haute cuisine is well known to foodies for its exceptionally creative, truly experimental avant-garde dishes–half science, half art.

  • Anthony Bourdain takes a ‘Layover’ for Travel Channel

  The “No Reservations” host/author/chef/sometime “Treme” writer will host and executive produce a new series called “The Layover,” which is set to premiere in the fall.

  • A foodie’s paradise in Niagara: Where to go and eat

  The Niagara region has got it going on – wineries, festivals, historical walking trails, and the most powerful waterfalls in North America. But add to that list, an exciting foodie scene. Often overlooked, the region is quickly becoming a haven for connoisseurs of good food.

Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.

Find Us Here!

• Foodies: Twitter a “Time Suck” But Valuable
• Restaurants join forces so kids can ‘live well’
• Why Pop-Up Restaurants Are A Gamble For Chefs
• The 5 Most Shocking Celebrity Chef Shills
• NZ restaurants slammed for shark fin soup
• Austrian Cuisine, Ready for Summer
• ‘Ciao bella!’
• Exclusive: Soda makers escalate attacks over obesity
• Meat Eater’s Guide Reveals Carbon Footprint of Your Steak, Chicken, Cheese Platter

The pressure cooker makes a comeback A new generation of chefs, such as Grant van Gameren of The Black Hoof in Toronto and Chicago’s Grant Achatz of Alinea, one of a handful of Michelin three-star restaurants in North America, has already learned that, for some preparations, pressure cookers produce better results than conventional methods. That’s why they employ them as essential tools in their kitchens.

• • Momofuku’s Milk Bar Could Sweeten UWS Culinary Scene

  Milk Bar, the dessert off-shoot of superstar restaurant Momofuku, is considering opening an Upper West Side location. The innovative eatery, headed by star pastry chef Christina Tosi, is rumored to be scoping out spaces on the east side of Columbus Avenue in the upper West 80s, according to a real estate source.

  • Nestle’s bid for Chinese confectioner under review

  The bid by Nestle , the world’s largest food company, to gain a 60 percent stake in Chinese confectioner and snacks maker Hsu Fu Chi International , is under review by the Ministry of Commerce, a ministry spokesman said on Friday.

  • McDonald’s Olympic restaurant will be biggest in the world

  The busiest and biggest McDonald’s is the world will be within the Olympic park in London, when it opens for business next summer, seating 1,500 customers

  • Don’t Drink the Water: Organic H20 Is a Total Sham

  “Organic water” brand Llanllyr Water turned up at this year’s Fancy Food Show in Washington, D.C., where comestible companies from around the globe hyped their elegant wares. And yet, according to the U.S. Department of Agriculture, “organic water” doesn’t really exist outside the minds of water company executives trying to make a quick buck.

  • New fines for bosses of illegal workers

  MORE than 100,000 illegal workers are misusing business, student and holiday visas to take Australian jobs, according to a report to be published by the federal government today.

  • Inflation Tough to Digest for Asia as Food Costs Soar From Pork to Onions

  Asian cuisine may be too much of a good thing for some of the region’s central banks as policy makers grapple with the challenge of responding to spikes in the cost of staples from rice and pork to onions and chilies.

  • A Music Festival for Grown-Up Foodies

  In early August, Patti Smith and Edward Sharpe, along with bands like Chairlift, Au Revoir Simone, Lissy Trulie and the Postelles, will play a new three-day rock festival called Escape to New York on the grounds of the Shinnecock Indian reservation in Southampton, N.Y. Though loud guitar, drinking and sunshine will be in plentiful supply, cheap beer, corndogs and funnel cake will not.

  • Film lets foodies be flies on wall as famed elBulli chefs create culinary magic

  For a foodie, the new film about Spain’s renowned elBulli restaurant is a bit like an Angelina Jolie movie for a teenage boy.

About Chef Matt G

Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.

Featured Articles

• The five C’s of dessert
• PepsiCo’s Health Push
• Restaurant Serves Virtual Food
• Global grill-out!
• Le Cordon Bleu Changes Curriculum, Reduces Tuition: But is it a Good Deal?
• How 10,000 People Keep a Secret

The pressure cooker makes a comeback A new generation of chefs, such as Grant van Gameren of The Black Hoof in Toronto and Chicago’s Grant Achatz of Alinea, one of a handful of Michelin three-star restaurants in North America, has already learned that, for some preparations, pressure cookers produce better results than conventional methods. That’s why they employ them as essential tools in their kitchens.

• • Food vendors just keep on truckin’ through nationwide phenomnena

  Pots rattle with boiling rice. Onion, sliced like confetti, pops in the wok, as the chef drizzles rosewater into a large

  bowl of flour and eggs. Then, cardamom pods are crushed to prepare for a week’s worth of South Indian cuisine. Is this a peek at the newest ethnic restaurant in town? Not quite . . .

  • NYC Restaurant Week gets under way; more than 320 eateries participating

  New York City’s Restaurant Week gets under way with more than 320 restaurants offering prix-fixe lunch and dinner menus.

  • Rockin’ Food Blogs: Culinary Side-Projects of My Morning Jacket, Beastie Boys + More

    Musicians are just like us — they watch TV, play video games, make fancy meals and then tweet about it all. But some musicians really enjoy their eats and need more than a mere 140 characters. In the case of My Morning Jacket’s Jim James, Zooey Deschanel’s She & Him bandmate M. Ward, and Beastie Boys’ Mike D, among others, the next step is food blogging.

  • You can’t control their volume’: Restaurant owner bans ALL children under six

    Children crying in restaurants can be enough to frustrate even the most sympathetic diner. But one restaurateur is so fed up with noisy toddlers disturbing his customers that he’s decided to ban them altogether.

  • Americans are gluttons for foodie TV

    The explosion of network and cable offerings in recent years has changed the way we eat, cook and bake, but some insiders think we’ve reached a satiation point.

  • South Korea to Expand Overseas Farming on Rising Food Costs

    South Korea, the world’s third- biggest corn buyer, plans to secure more farmland overseas to grow crops such as corn and wheat and secure a stable supply amid surging food prices.

  • Carving up a new direction for Swiss cuisine

    Change is in the air. Instead of the traditional heavy diet best suited to mountain life, some leading Swiss chefs are moving towards more natural and innovative dishes.

  • Why Food Startups Are Getting Hot

    Changing tastes and interest in healthy living have made the food and beverage industry ripe for startups. The industry poses unique challenges to entrepreneurs

  • Gordon Ramsay announces new cookware line

    Celebrity chef Gordon Ramsay will be launching a new kitchen collection that will include cookware, dinnerware, cooking utensils and small kitchen appliances.

  • ‘More toy, less toil’ with restaurant e-menu

    When Mundo Global Tapas in North Sydney introduced iPads for all its customers to order electronically from their menu, the clientele fell into silence. Great in a classroom, but not in a restaurant.

About Chef Matt G

Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.

Featured Articles

Treat your kitchen to a set of essential tools that will help you cook with confidence and comfort. Stored in a slim, space-efficient and handsome countertop caddy, each tool features the OXO Good Grips soft, nonslip grip. OXO Good Grips tools included in the set: Swivel Peeler, Ice Cream Scoop, Can Opener with soft-handle, Pizza Wheel, Nylon Flexible Turner, 9-inch Tongs, Small Nylon Spoon, Small Nylon Slotted Spoon, Grater, White Plastic Utensil Holder

• • Hotel, restaurant group urged to boycott Coke

    THE Confederation of Sugar Producers Association (Confed)-Negros Panay Chapter is urging the Hotel and Restaurant Association of Negros Occidental (HRANO) to join the boycott against Coca Cola products for continuing to import premix sugar and high fructose corn syrup.

  • Chef Grant Achatz to publish e-book of recipes from Paris 1906

  The opening season of chef Grant Achatz’s restaurant Next may be over, but the champagne wishes and caviar dreams of Paris circa 1906 will live on in an interactive e-book he plans to launch in August.

  • Six-figure sum for chef exposed to asbestos

    AN Italian chef who worked with pizza ovens with asbestos seals in a Salisbury restaurant has received a six figure sum in compensation after he was diagnosed with terminal mesothelioma.

  • Nathan Myhrvold on Bad Coffee and Cutting Up Ovens

    Modernist Cuisine mastermind Nathan Myhrvold is deep into his cross-country promotion tour, and recently spoke at TED about the epic volumes’ signature cutaway photos.

  • Ask a Top Chef

  There is an ancient taste that makes the tastebuds tingle and causes us to salivate uncontrollably, creating a craving for savouriness.

  • 10 Must-Have Crops For a Foodie’s Garden (Slideshow)

    If you’re a foodie, there is one sure way to get the best, freshest veggies imaginable: grow them yourself!

  • Nestle may buy Chinese rival

  IN what would be the largest-ever acquisition of a Chinese company by a foreign buyer, Nestle is in the final stages of mounting a multibillion-dollar bid for Hsu Fu Chi, the biscuit, cake and pudding maker that has helped to stoke the nation’s dangerous passion for sugar.

  • LTH Forum sold for $40,000

  LTH Forum, one of the most popular chat sites for Chicago foodies, was sold at auction today for $40,000 to a group of longtime participants who pledged that there will be no drastic changes in the near term.

About Chef Matt G

Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.

Find Us Here!

Featured Articles

Treat your kitchen to a set of essential tools that will help you cook with confidence and comfort. Stored in a slim, space-efficient and handsome countertop caddy, each tool features the OXO Good Grips soft, nonslip grip. OXO Good Grips tools included in the set: Swivel Peeler, Ice Cream Scoop, Can Opener with soft-handle, Pizza Wheel, Nylon Flexible Turner, 9-inch Tongs, Small Nylon Spoon, Small Nylon Slotted Spoon, Grater, White Plastic Utensil Holder

• Asian Beef Binge Boosts Shipments 17% Doubling U.S. Share: Freight Markets

The U.S. may ship the most beef ever in 2011, after doubling its share of the world market in four years, as demand from Asia revives a $3.84 billion export industry decimated by mad-cow disease.

• Food & Wine Magazine Agrees to Sponsor Harvest East End Festival

The foodie magazine, already the sponsor of major food events in major cities around the country, agrees to sponsor one of the East End’s largest wine-related charity events.

• New ‘plate’ special

The old food pyramid is ancient! Three chefs adapt their dishes to the new noshing rules

• Filipino flavours

Fact is that Filipino food, per se, is nothing like other Asian flavours that you may have tried. In fact, it is one of the most unique cuisines of Asia.

• EU rules ‘could kill’ UK organic poultry sector

The UK’s organic poultry and egg market faces being “killed off” unless the EC can be persuaded not to push ahead with new rules on organic feed, producers are warning.

• There’s another restaurant in Quay’s chef Peter Gilmore

These are early days but John Fink, whose family owns Quay (and Otto), has confirmed he’s looking for a new site to exploit the talents of Australia’s most critically acclaimed chef. “Pete’s got another restaurant in him and so do I, frankly,” says Fink, who has been inspecting about three sites a week lately.

• Macy’s joins food truck frenzy

Macy’s U.S. tour kicks off Tuesday in Miami with chef Bernstein

• Investing in Restaurants: McDonald’s, Starbucks, Chipotle, and YUM!

In what restaurant should you place your money in.

• Top 10 restaurant-bars with a view in Sydney

The harbor city showcases the very best in panoramic drinking and dining

Rock On……..

Super Star Chef Blogger in the Making

About Chef Matt G

Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.

• Adventures of a Koodie: mini food critic causes a stir
• Singapore finds its cultural feet with culinary renaissance
• French restaurant hands back Michelin star to bring in the diners
• Young Stars of Swedish Cuisine
• Illustrated chefs: Why kitchen artists are big on tattoos
• Organic Blueberries Don’t Come Easily
• The hunt for Australia’s best chef has begun
• The way we eat now: What will future food historians make of our curious eating habits?
• The Humble Ice Pop Goes Gourmet

Treat your kitchen to a set of essential tools that will help you cook with confidence and comfort. Stored in a slim, space-efficient and handsome countertop caddy, each tool features the OXO Good Grips soft, nonslip grip. OXO Good Grips tools included in the set: Swivel Peeler, Ice Cream Scoop, Can Opener with soft-handle, Pizza Wheel, Nylon Flexible Turner, 9-inch Tongs, Small Nylon Spoon, Small Nylon Slotted Spoon, Grater, White Plastic Utensil Holder

• Japan’s Mos Burger targets Australia – five things we can learn from the unusual chain

According to The Australian, Mos Burger is looking to open 30 Australian outlets in five years, and 300 down the track, and says its first Australian store in Brisbane has exceeded expectations.

• Where fine wines meet italian cooking

The Sheraton Grande Sukhumvit, in association with FIN (Fabulous Is Needed) wine company, will host the 100th Wine Dinner at the hotel’s Rossini’s Italian fine dining restaurant on June 24.

• Junk Science Week: Toxic terrorists ignore organic food threat

A respected newspaper notes the latest toll among Europeans of a virulent strain of the bacterium E. coli, the source of which has recently been determined to be sprouts from an organic farm in Germany.

• Insider Secrets of Haute Cooking Schools; Fork Over the Cash

Good, bad or ugly, the Culinary Institute of America is synonymous with excellence.

• Culinary business a trend in Jakarta

More people are interested in eating outside the home and are more aware of healthy food, a fact seized upon by the droves of young people entering the restaurant business.

• 5 Refreshing Beverage Stocks

It’s all about beating the heat and the market this summer. With the indexes on a six-week downward slide, you need a diverse portfolio of stocks that can preserve your capital on the down days and rally on up day

• Daniel Boulud Announces Jim Leiken as New Chef of Cafe Boulud

Chef James “Jim” Leiken of DBGB, Boulud’s burger bar in Manhattan, will take over the stoves at Cafe Boulud on July 4.

• Pretentious, moi? French cuisine sheds snooty image

Michelin-starred and other gourmet eateries across France will slash prices for a week in September in a campaign to bring in a less well-heeled clientele and rid “haute cuisine” of its stuffy, pretentious image.

___

Rock On……..

Super Star Chef Blogger in the Making

___

About Chef Matt G

Chef Matt G is the guy behind the Chef Blog Digest, he is a well seasoned all rounder when it comes to all things culinary as well is a mad keen blogger in all aspects of the term.