In some of the world's most esteemed restaurants, there's a silent workforce unseen to those outside the industry.
The hours are long, the temperatures – and often tempers – are sweltering and the pay is nonexistent.
Meet the stagiaire: an apprentice in the craft of cooking.
“Staging is integral for young or old cooks in training so they can continue learning and expanding their knowledge of a certain cuisine,” says George Mendes, Executive Chef of Michelin-starred Aldea Restaurant in New York City.
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.
With a little help from Jason Berry of Rosa Mexicano Restaurants, we want you to rock the guac out this Cinco de Mayo.
And we can think of no better way to celebrate Mexico's military victory over Napoleon III than with tequila.
Cinco Ways To Spice Up Your Cinco de Mayo Fiesta: Jason Berry
America's national image may be one of waving wheat fields and overflowing platters, but the reality for many communities is much less plentiful. A new interactive map built by the United States Department of Agriculture allows users to locate the food deserts in their neighborhood and across the country, simply by typing in an address or zip code.
Here's how the USDA explains the term:
Taylor Farms Pacific, Inc., a California-based food supplier for six retail chain stores, has announced the recall of grape tomatoes produced by a grower who said the vegetables might be contaminated with salmonella.
The recall applies to 29 brand-packaged salads sold at Albertson's, Raley's, Sam's Club, Savemart, Signature Cafe and Wal-Mart, the company said in a statement Monday. The affected products have expiration dates ranging from April 27 to May 9, according to the news release.