In light of health concerns, celebrity chef Eric Ripert is employing radiation detection equipment to allay the fears of nervous diners, but he's not giving up on Japanese seafood.
Read more about the measures the Japanese government is taking to ensure that its seafood remains safe.
Previously – The man behind Eric Ripert's seafood empire – fish butcher Justo Thomas
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
The kitchen - both in the professional sense and at home - is a hectic place. When the mille-feuille goes awry, it's easy to slip into a whirl of profanities that would make Bobby Knight blush.
Instead of flinging the nearest soup ladle at an unsuspecting line cook, Vikas Khanna, the executive chef of Junoon and the creator of "The Holy Kitchens" documentary series, says keep calm and sauté on.
Five Ways I Keep Calm in the Kitchen: Vikas Khanna
Previously – Japan's gonna need some bigger regulations
I encounter a notion every once in a while - reiterated recently in an anecdote from Joe Yonan's splendid 'Serve Yourself,' wherein a potential love interest condescends to him because he's got a cookbook open on the counter - that depending upon another's recipes is essentially admitting that you can't cook. Well then, in our collective defense:
A#1: If someone is kind enough to cook for you, shut up and say "Thank you!"