November 10, 2013
Jiro [jee-roh] Ono is an 85-year-old sushi master and owner of Sukiyabashi Jiro, a 3 Michelin star sushi restaurant in Tokyo. He was the subject of a 2011 documentary, ‘Jiro Dreams of Sushi.’ The film also profiles Jiro’s two sons, both of whom are also sushi chefs.
The younger son, Takashi, left Sukiyabashi Jiro to open a mirror image of his father’s restaurant in Roppongi Hills. The 50-year-old elder son, Yoshikazu, obligated to succeed his father, still works for Jiro and is faced with the prospect of one day taking over the flagship restaurant.
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October 14, 2013
René Redzepi (b. 1977) is a Danish chef and co-owner of the two-Michelin star restaurant Noma in Copenhagen. Redzepi is noted for his work for the reinvention and refinement of a new Nordic cuisine and food that is characterized by inventiveness and clean flavors. He trained at Pierre André in Copenhagen, before visiting El Bulli in Spain as a guest in 1998 and subsequently working there during the following season.
Back in Copenhagen he started working at Kong Hans Kælder which had been one of the city’s leading gourmet restaurants since the mid-1970s. In 2001 he spent four months working at French Laundry in California but returned to Kong Hans Kælder. In 2002, Redzepi was contacted by Claus Meyer, who had been offered to operate a restaurant at the North Atlantic House, a former 18th century warehouse which was being turned into a cultural centre for the North Atlantic region. Noma was opened in 2004 with Redzepi as the head chef.
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June 4, 2013
Nathan Myhrvold (b. 1959), formerly Chief Technology Officer at Microsoft, is co-founder and 40% owner of Intellectual Ventures, a patent portfolio holding company.
Myhrvold, usually with coinventors, holds 17 U.S. patents assigned to Microsoft and has applied for more than 500 patents. In addition, Myhrvold and coinventors hold 115 U.S. patents assigned mostly to The Invention Science Fund I, LLC.
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March 2, 2013
Eddie Huang (b. 1982) is an Asian American restaurateur, food personality and former lawyer. He is the owner of Baohaus. Huang was born in Washington, D.C., to immigrant parents from Taiwan. He was raised in Orlando, where his father managed a successful group of steak and seafood restaurants. Huang identified with African-American culture, especially hip-hop, at a young age. He received a B.A. from the University of Pittsburgh, Rollins College and a J.D. from Cardozo School of Law.
Not long after graduating from law school, Huang decided for a career change. After being laid off from a New York law firm, he worked as a stand-up comic and as a marijuana dealer. He was interested in food as he had grown up watching his mother cook at home and had learned many skills in the kitchen. He learned management from his father.
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March 23, 2011
Auguste Escoffier [es-kaw-fyey] (1846 – 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine.
Much of Escoffier’s technique was based on that of Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier’s achievement was to simplify and modernize Carême’s elaborate and ornate style. Referred to by the French press as ‘roi des cuisiniers et cuisinier des rois’ (‘king of chefs and chef of kings’ —though this had also been previously said of Carême), Escoffier was France’s pre-eminent chef in the early part of the 20th century.
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March 23, 2011
Antonin Carême [kah-rehm] (1784 – 1833), known as the ‘King of Chefs, and the Chef of Kings’ was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine, the ‘high art’ of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carême is often considered as one of the first, internationally renowned celebrity chefs.
He is remembered as the founder of the haute cuisine, and credited with creating the standard chef’s hat, the toque. He designed new sauces and dishes, and published a classification of all sauces into groups, based on four mother sauces. He is also frequently credited with replacing the practice of service à la française (serving all dishes at once) with service à la russe (serving each dish in the order printed on the menu).
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