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#chefs — Public Fediverse posts

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  1. How to jazz up a fruit salad | Kitchen aide
    By Anna Berrill

    Our panel says fresh is best, petals are pretty and booze can be beneficial – plus other upgrades for this retro summer classic

    theguardian.com/food/2026/aug/

    #Chefs #Food #Fruit #Herbsandspices #Dessert #TheGuardian #AnnaBerrill

  2. How to jazz up a fruit salad | Kitchen aide
    By Anna Berrill

    Our panel says fresh is best, petals are pretty and booze can be beneficial – plus other upgrades for this retro summer classic

    theguardian.com/food/2026/aug/

    #Chefs #Food #Fruit #Herbsandspices #Dessert #TheGuardian #AnnaBerrill

  3. The myth of Anthony Bourdain: how the bad boy chef became a hero to boozehounds and bullies
    By Zoe Williams

    The author of Kitchen Confidential has inspired a new movie, Tony, about his days as a dishwasher. But do today’s chefs still admire his self-sabotaging rock’n’roll spirit – or have they outgrown it?

    theguardian.com/food/2026/aug/

    #AnthonyBourdain #Chefs #Mentalhealth #Food #Restaurants #Bullying #TheGuardian #ZoeWilliams

  4. The myth of Anthony Bourdain: how the bad boy chef became a hero to boozehounds and bullies
    By Zoe Williams

    The author of Kitchen Confidential has inspired a new movie, Tony, about his days as a dishwasher. But do today’s chefs still admire his self-sabotaging rock’n’roll spirit – or have they outgrown it?

    theguardian.com/food/2026/aug/

    #AnthonyBourdain #Chefs #Mentalhealth #Food #Restaurants #Bullying #TheGuardian #ZoeWilliams

  5. Riffing on classic British comfort food
    By Jimi Famurewa, Jess Gormley, Nicole Jackson, Tim Lusher and Jimi Otukoya

    Jimi Famurewa, restaurant critic and food journalist, travels to Edinburgh, London and Manchester eating at the female-fronted cafes and bistros reviving regional comfort food favourites, passed down through generations. Starting with soda bread and a fry-up cooked by Irish-born owner Claire Hanrahan at her bistro Norah, named after her late grandmother. Onwards to Bara, where Cecily Dalladay and Zoë Heimann are celebrating the Welsh ingredients they grew up with and feed Jimi a hearty Caerphilly cheesesteak. Finally he visits Auntie Lou’s, where Emily Witts recreates her grandmother’s recipe for scones with apricot jam and cheese.

    theguardian.com/food/video/202

    #Food #Comfortfood #Britishfoodanddrink #Irishfoodanddrink #Chefs #Socialmedia #Restaurants #Smallbusiness #Edinburgh #Fooddrinkindustry #London #Stockport #Manchester #UKnews #YouTube #TheGuardian #JimiFamurewa #JessGormley #NicoleJackson #TimLusher #JimiOtukoya

  6. Riffing on classic British comfort food
    By Jimi Famurewa, Jess Gormley, Nicole Jackson, Tim Lusher and Jimi Otukoya

    Jimi Famurewa, restaurant critic and food journalist, travels to Edinburgh, London and Manchester eating at the female-fronted cafes and bistros reviving regional comfort food favourites, passed down through generations. Starting with soda bread and a fry-up cooked by Irish-born owner Claire Hanrahan at her bistro Norah, named after her late grandmother. Onwards to Bara, where Cecily Dalladay and Zoë Heimann are celebrating the Welsh ingredients they grew up with and feed Jimi a hearty Caerphilly cheesesteak. Finally he visits Auntie Lou’s, where Emily Witts recreates her grandmother’s recipe for scones with apricot jam and cheese.

    theguardian.com/food/video/202

    #Food #Comfortfood #Britishfoodanddrink #Irishfoodanddrink #Chefs #Socialmedia #Restaurants #Smallbusiness #Edinburgh #Fooddrinkindustry #London #Stockport #Manchester #UKnews #YouTube #TheGuardian #JimiFamurewa #JessGormley #NicoleJackson #TimLusher #JimiOtukoya

  7. Renegade ramen: ​from Colchester to Cardiff, the cooks remixing Japanese flavours
    By Jimi Famurewa, Jess Gormley, Nicole Jackson, Tim Lusher and Jimi Otukoya

    Restaurant critic and award-winning author Jimi Famurewa meets broth obsessives in unlikely parts of Britain who fell in with the ancient ramen tradition - and found a hungry audience for their new noodle bowls.

    theguardian.com/food/video/202

    #Food #Noodles #Japanesefoodanddrink #Chinesefoodanddrink #Chefs #Socialmedia #Restaurants #Smallbusiness #Fooddrinkindustry #Essex #Birmingham #Cardiff #UKnews #YouTube #TheGuardian #JimiFamurewa #JessGormley #NicoleJackson #TimLusher #JimiOtukoya

  8. Renegade ramen: ​from Colchester to Cardiff, the cooks remixing Japanese flavours
    By Jimi Famurewa, Jess Gormley, Nicole Jackson, Tim Lusher and Jimi Otukoya

    Restaurant critic and award-winning author Jimi Famurewa meets broth obsessives in unlikely parts of Britain who fell in with the ancient ramen tradition - and found a hungry audience for their new noodle bowls.

    theguardian.com/food/video/202

    #Food #Noodles #Japanesefoodanddrink #Chinesefoodanddrink #Chefs #Socialmedia #Restaurants #Smallbusiness #Fooddrinkindustry #Essex #Birmingham #Cardiff #UKnews #YouTube #TheGuardian #JimiFamurewa #JessGormley #NicoleJackson #TimLusher #JimiOtukoya

  9. Foragers concerned as ID apps misidentify toxic mushrooms
    By Emily Middleton

    Foraging for mushrooms might be romantic, but experts warn assumed knowledge could be deadly.

    abc.net.au/news/2026-08-06/mus

    #Fungi #Chefs #FoodSafety #EmilyMiddleton

  10. Foragers concerned as ID apps misidentify toxic mushrooms
    By Emily Middleton

    Foraging for mushrooms might be romantic, but experts warn assumed knowledge could be deadly.

    abc.net.au/news/2026-08-06/mus

    #Fungi #Chefs #FoodSafety #EmilyMiddleton

  11. Got peaches? Try this pair of peachy recipes

    Pickled spiced peaches complement the restaurant’s burrata Napoletano. The Bindery Go to any farmers’ market, grocery store, or more than a few intersections around town, and you’ll see bags and crates of Palisade Peaches for sale at more than reasonable prices. The question is — what to …
    #dining #cooking #diet #food #RecipeTopics #CHEFS #Recipes #recipes&cookbooks
    diningandcooking.com/2757785/g

  12. Got peaches? Try this pair of peachy recipes

    Pickled spiced peaches complement the restaurant’s burrata Napoletano. The Bindery Go to any farmers’ market, grocery store, or more than a few intersections around town, and you’ll see bags and crates of Palisade Peaches for sale at more than reasonable prices. The question is — what to …
    #dining #cooking #diet #food #RecipeTopics #CHEFS #Recipes #recipes&cookbooks
    diningandcooking.com/2757785/g

  13. What’s the best vegetarian alternative to gelatine?
    By Anna Berrill

    There is no exact plant-based substitute – the ideal option will depend on the dish. But, ultimately, it’s easiest to choose a recipe that doesn’t require gelatine

    theguardian.com/food/2026/aug/

    #Vegetarianfoodanddrink #Dessert #Chefs #Food #TheGuardian #AnnaBerrill

  14. What’s the best vegetarian alternative to gelatine?
    By Anna Berrill

    There is no exact plant-based substitute – the ideal option will depend on the dish. But, ultimately, it’s easiest to choose a recipe that doesn’t require gelatine

    theguardian.com/food/2026/aug/

    #Vegetarianfoodanddrink #Dessert #Chefs #Food #TheGuardian #AnnaBerrill

  15. Stacked! How the north of England fell in love with American deli sandwiches - series
    By Jimi Famurewa, Jess Gormley, Nicole Jackson, Tim Lusher and Jimi Otukoya

    Jimi Famurewa, restaurant critic and food journalist, discovers how American regional deli sandwich culture is being reinvented in Leeds, Manchester and Newcastle.  From hoagies and subs to hero rolls, Jimi samples the upgraded sandwiches people are queuing hours for and learns how to make the everything sandwich and a meatball sub that’s so messy, you need to eat it alone at home.

    theguardian.com/food/video/202

    #Food #Sandwiches #Chefs #Socialmedia #Americanfoodanddrink #Restaurants #Smallbusiness #Fooddrinkindustry #Leeds #Manchester #Newcastle #UKnews #YouTube #Neurodiversity #TheGuardian #JimiFamurewa #JessGormley #NicoleJackson #TimLusher #JimiOtukoya

  16. Stacked! How the north of England fell in love with American deli sandwiches - series
    By Jimi Famurewa, Jess Gormley, Nicole Jackson, Tim Lusher and Jimi Otukoya

    Jimi Famurewa, restaurant critic and food journalist, discovers how American regional deli sandwich culture is being reinvented in Leeds, Manchester and Newcastle.  From hoagies and subs to hero rolls, Jimi samples the upgraded sandwiches people are queuing hours for and learns how to make the everything sandwich and a meatball sub that’s so messy, you need to eat it alone at home.

    theguardian.com/food/video/202

    #Food #Sandwiches #Chefs #Socialmedia #Americanfoodanddrink #Restaurants #Smallbusiness #Fooddrinkindustry #Leeds #Manchester #Newcastle #UKnews #YouTube #Neurodiversity #TheGuardian #JimiFamurewa #JessGormley #NicoleJackson #TimLusher #JimiOtukoya

  17. The building housing Nonna Nietta is not only the home of authentic flavors from Piedmont to Sardinia. Originally in the Italian countryside, the structure itself was literally broken down and reassembled in Tsukuba. japantimes.co.jp/life/2026/08/ #life #fooddrink #destinationrestaurants #chefs #finedining #ibaraki

  18. The building housing Nonna Nietta is not only the home of authentic flavors from Piedmont to Sardinia. Originally in the Italian countryside, the structure itself was literally broken down and reassembled in Tsukuba. japantimes.co.jp/life/2026/08/ #life #fooddrink #destinationrestaurants #chefs #finedining #ibaraki

  19. What are third culture bakeries? – video
    By Jess Gormley, Nicole Jackson, Tim Lusher and Jimi Otukoya

    Jimi Famurewa, restaurant critic and food journalist, journeys  across London to track down some of the best bakeries where ancestral recipes and ingredients meet contemporary British baking. First stop: Panadera in Soho, for a Filipino-inspired leche flan Danish. Then it’s south-east London and Bunhead, where the owner folds together the flavours of her Palestinian and British heritage into a chocolate, date and smoked salt bun. Finally, Farha in east London, a Middle Eastern-inspired cafe selling out of its banana brûlée.

    theguardian.com/food/video/202

    #Food #Baking #Chefs #Socialmedia #UKnews #Filipinofoodanddrink #MiddleEasternfoodanddrink #London #Smallbusiness #TheGuardian #JessGormley #NicoleJackson #TimLusher #JimiOtukoya

  20. There’s a science to rolling out fresh pasta | Kitchen aide
    By Anna Berrill

    Tearing is a common problem with pasta dough say our experts. Culprits include the wrong type of flour, cold dough – or it could even boil down to the size of your egg

    theguardian.com/food/2026/jul/

    #Chefs #Food #Pasta #Italianfoodanddrink #TheGuardian #AnnaBerrill

  21. Boerne’s The Creek revived as new French steakhouse

    What to do when a restaurant empire has outgrown traditional restaurant weeks? For Pappas Restaurants, the answer was to go out on its own. The Houston-based hospitality group is launching its first-ever Pappas Restaurant Weeks August 1-…
    #dining #cooking #diet #food #Frenchcuisine #boerne #CHEFS #francais #france #French #hillcountry #openings #steaks
    diningandcooking.com/2745731/b

  22. Boerne’s The Creek revived as new French steakhouse

    What to do when a restaurant empire has outgrown traditional restaurant weeks? For Pappas Restaurants, the answer was to go out on its own. The Houston-based hospitality group is launching its first-ever Pappas Restaurant Weeks August 1-…
    #dining #cooking #diet #food #Frenchcuisine #boerne #CHEFS #francais #france #French #hillcountry #openings #steaks
    diningandcooking.com/2745731/b

  23. Loulouca: Former Odette pastry chef and Asia’s Best Pastry Chef Louisa Lim opens dessert cafe

    Her signature creations, though, make a star out of sobacha or Japanese buckwheat tea, which she’s reimagined in tiramisu form. As a pl…
    #dining #cooking #diet #food #Frenchdesserts #Cafes #CHEFS #dessertbar #desserts #FineDining #francais #france #French #frenchdesserts
    diningandcooking.com/2743996/l

  24. Loulouca: Former Odette pastry chef and Asia’s Best Pastry Chef Louisa Lim opens dessert cafe

    Her signature creations, though, make a star out of sobacha or Japanese buckwheat tea, which she’s reimagined in tiramisu form. As a pl…
    #dining #cooking #diet #food #Frenchdesserts #Cafes #CHEFS #dessertbar #desserts #FineDining #francais #france #French #frenchdesserts
    diningandcooking.com/2743996/l

  25. ‘I panic. It turns to rubber’: could I learn to make omurice, the ‘world’s hardest omelette’?
    By Ammar Kalia

    These unctuous rice-filled Japanese egg dishes are all over social media. But what does it cost to make them? A lot of eggs and a whole lot of pans ...

    theguardian.com/food/2026/jul/

    #Japanesefoodanddrink #Food #Foodanddrink #Chefs #TheGuardian #AmmarKalia

  26. Have Fun with Cooking!

    Has this ever happened to you? The clock strikes 5:00 p.m. and you think, “UGH! What am I going to cook for dinner tonight? I’m tired of the same old meals. How can I mix things up a bit?” Well, I’ve discovered two fun and hilarious “chefs” that keep popping up on my Instagram feed. Not only are they entertaining, but they demonstrate how to make scrumdillyiscious dishes!

    The first one is a 3-year-old boy from the UK. His YouTube channel is “Cooking with Carter.” I guarantee he will make you smile and giggle as he explains how to make his favorite recipes. Have a look:

    https://youtube.com/shorts/4vYfkEMvHvU?si=_wQmpty9RO3tD7oE

    The second chef goes by the name, “Drew Cooks.” He looks like a middle-aged biker dude with long hair and tatts. According to his bio on Facebook, he’s “Just Your Average Food Cooker / Horror Filmmaker / Dad Sharing Quick and Easy Recipes Via Fast and Fun Videos.” He has funny sayings like, “ploop your scoop,” and use a “mixydoodle” to combine. He is no-nonsense and honestly gives his opinion of how the dishes taste at the end. He is sure to make you laugh as you watch him magically transform an empty casserole dish into a meal. Just watch:

    https://youtu.be/Lq_os0pnd04?si=RoGNkYkWw5z0yaO7

    Do you have any fun chefs that you follow online? Do you have any easy delicious recipes to share? Let me know in the comments. 😉

    #chefs #cooking #cookingwithcarter #dinner #drewcooks #recipes #youtube
  27. Have Fun with Cooking!

    Has this ever happened to you? The clock strikes 5:00 p.m. and you think, “UGH! What am I going to cook for dinner tonight? I’m tired of the same old meals. How can I mix things up a bit?” Well, I’ve discovered two fun and hilarious “chefs” that keep popping up on my Instagram feed. Not only are they entertaining, but they demonstrate how to make scrumdillyiscious dishes!

    The first one is a 3-year-old boy from the UK. His YouTube channel is “Cooking with Carter.” I guarantee he will make you smile and giggle as he explains how to make his favorite recipes. Have a look:

    https://youtube.com/shorts/4vYfkEMvHvU?si=_wQmpty9RO3tD7oE

    The second chef goes by the name, “Drew Cooks.” He looks like a middle-aged biker dude with long hair and tatts. According to his bio on Facebook, he’s “Just Your Average Food Cooker / Horror Filmmaker / Dad Sharing Quick and Easy Recipes Via Fast and Fun Videos.” He has funny sayings like, “ploop your scoop,” and use a “mixydoodle” to combine. He is no-nonsense and honestly gives his opinion of how the dishes taste at the end. He is sure to make you laugh as you watch him magically transform an empty casserole dish into a meal. Just watch:

    https://youtu.be/Lq_os0pnd04?si=RoGNkYkWw5z0yaO7

    Do you have any fun chefs that you follow online? Do you have any easy delicious recipes to share? Let me know in the comments. 😉

    #chefs #cooking #cookingwithcarter #dinner #drewcooks #recipes #youtube
  28. 101 uses for an empty vanilla pod | Kitchen aide
    By Anna Berrill

    Those expensive pods will bring their heavenly aroma to syrups, compotes, baked goods, desserts – and even your underwear drawer

    theguardian.com/food/2026/jul/

    #Chefs #Food #Baking #Herbsandspices #TheGuardian #AnnaBerrill

  29. alojapan.com/1513772/kansais-f Kansai’s first Michelin-selected sommelier knows how to read a room #Chefs #news #Osaka #OsakaNews #restaurants #wine #大阪 #大阪府 Though Louise can seat 15 diners, owner and sommelier Miki Tanaka rarely accepts more than eight bookings at a time. The smaller service gives her room to do what she does best: quietly study her guests before recommending a wine. From behind the French restaurant’s five-seat counter, Tanaka, 42, has the perfect vanta

  30. When you peruse the wine list at Louise, a French restaurant in Osaka, know that Miki Tanaka is observing your every move. It's how she knows which wine to recommend — and part of how she made Michelin history. japantimes.co.jp/life/2026/07/ #life #fooddrink #chefs #restaurants #wine #osaka