Kelly Liken Talks ‘Iron Chef’; Marc Forgione Shows a Patron the Door; and More

Chefs in the news…

* Sacré bleu! Daniel Boulud (Bar Boulud) is planning a new NYC restaurant — and it’s not going to be French. [Eater]

* Marcus Samuelsson exits the kitchen at Aquavit. Officially. [Slashfood]

* Chefs of the future may not even have — gasp! — restaurants. I’m not sure that’s a world I’m ready for. [Eater]

* R-E-S-P-E-C-T: Find out what it means to Dirt Candy chef Amanda Cohen. [Grub Street New York]

* Tom Colicchio (Craftbar), David Chang, Wylie Dufresne (wd-50), and Eric Ripert (Le Bernardin) walk into a bar…. Well, not really. They actually walked onto the set of HBO’s Big Easy-themed show Treme. [Eater New York]

* Colorado-based chef Kelly Liken, whose eponymous restaurant is highly regarded, talks about the mettle it takes to appear on “Iron Chef.” [NRN]

* James Beard Foundation Award winner Michael Schwartz (Michael’s Genuine Food & Drink) brags about discusses the amazing local ingredients he has access to in Miami and shares his plans for a Grand Cayman restaurant. [Daily Blender]

* Bobby Flay (Mesa Grill) has very devoted fans. VERY. [Slashfood]

* Marc Forgione has a healthy appetite…[Grub Street New York]

* …but people who barge into his kitchen at Marc Forgione leave a bad taste in his mouth. [The New York Times]

* Time thinks chefs use too much salt — but is it really fair to lump fine dining restaurants in with Denny’s? Anyone? [Time]

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