You get a Cocktail Party @ Gansevoort Park, transportation from Gansevoort Park to your Dinner, plus tax & tip included. Not a bad deal, especially for Torrisi who is offering a 10 course menu. Their normal Tasting menu runs you 5/$50 already, sans tax/tip so this is a good deal. Bar Boulud at 4 courses, however…. MORE INFO
How much money do chefs make? According to Nation’s Restaurant News, the leading U.S. food-service trade magazine, the average annual salary for an executive chef at a stand-alone restaurant in 2010 was $71,063. All together, now: Do you think that’s what Mario Batali takes home? Do you reckon that’s how many bucks Guy Fieri pays taxes on each year? Yeah, sure.
The rules are different for celebrity chefs — first of all, simply because they’re celebrities and hence demand the big bucks, but also because, without exception, the most financially successful ones do lots of things at once. In fact — spoiler alert — very few of them ever actually cook in their own kitchens anymore. They’re far too busy thinking up and launching new restaurants (and even, like Charlie Palmer, hotels), writing cookbooks, developing (or lending their names to) products of various kinds, and of course appearing on TV… The most successful chefs in America aren’t just chefs — they’re entrepreneurs, they’re brands. Sometimes they’re virtually whole industries. Being Wolfgang Puck, Tom Colicchio, or José Andrés isn’t just a job: It’s a way of life.
Men have the big toques, but when you think about it, it’s women who may have exerted the most influence over our foodways—especially since there’s been mass media to record their feats.
So here’s our top 50 countdown of the most important women in food. Period. It’s the view from the United States, but with key players from other cultures. Agree? Disagree? Let us know what you think. Continue reading →
UPDATE: We had an outstanding meal. 15 courses were cranked out in 3.5hrs. Chef Carlo Mirarchi paid personal attention to our Tasting Table. Even we were baffled as to how some of the dishes were prepared, leaving us wondering about Carlo’s culinary background. Anyone know?