Fame Bites goes inside the belly of the entertainment beast. We're dishing out where the celebrities are eating, what they're eating and who they're eating with.
Katie Holmes is a fellow Bouchon Walk of Shame-r? There's no shame in that game!
Chefs with Issues is a platform for chefs we love, fired up for causes about which they're passionate. Caroline Jann Dunbar is a graduate of the University of Michigan and Le Cordon Bleu. She currently works as a chef in Austin, Texas.
Let's just pretend for a second that you haven't grown an inch since seventh grade, can French-braid your hair while driving and have a higher pitched voice than some small children. The guy standing next to you? Well, he’s your age, graduated high school around the same time and has been cooking nearly as long. On paper, a fair opponent for the “Mystery Basket Test” which will determine who will earn the new line cook position. Oh, did I mention he’s about 6’5’’, probably twice your weight and his face is the only area of skin without a koi fish motif?
The Executive Chef lifts an eyebrow signaling that you and the other applicant can start. You and Bigfoot grab your knives and begin furiously preparing your mise en place. Moments later, you are speeding between all the stations trying to justify your technique and experience to the observing kitchen staff. Time’s up! Chef tastes, nods, tilts his head and declares that you did a “pretty good job.” Your competitor’s chicken, on the other hand, may technically be cooked, but squishes down too much at a light touch for anyone to risk a sample.
The line position has to be yours. Easy choice. Your dish was well executed and won’t give anyone stomach cramps later. Unfortunately, your food is not the only thing being judged.
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.
Another day, another food holiday to slice into: March 29 is Lemon Chiffon Cake Day.
Chiffon, by definition, means a light, airy texture - in this case, achieved in cake form by folding whipped egg whites into the batter. The other secret texture enhancer? Vegetable oil. The inventor of the original chiffon cake recipe, Harry Baker (fitting name, no?), kept this shortening substitution under wraps until he sold the recipe to General Mills in the late 1940s.
Zing the moist cake with fresh lemon, and you've got yourself a palate cleanser in the sweetest sense.
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