Chris Cosentino is the chef-owner of Incanto and Boccalone in San Francisco, a competitor of the upcoming season of Top Chef Masters, and author of the new book "Beginnings: My Way to Start a Meal". He's also a massive fan of offal and says, "If you are willing to kill an animal, you should be willing to eat all of it."
When top toques like Daniel Boulud, José Andrés, John Besh and Michael Chiarello get, erm, late night cravings, they don't go scrambling for the pots, pans and sous vide machine.
Live from the Aspen Food & Wine Festival: After a long night on the line, sometimes chefs like Chris Cosentino, Susan Feniger and Sang Yoon just need to kick back with a little bit of crunchy goodness - and don't skimp on the salt, says Michael Chiarello.
Don Lemon and Eatocracy's managing editor Kat Kinsman chat about Aspen celebrity sightings, overlooked ingredients and the snacks that chefs crave when they've got a wicked case of the munchies.
Before I went on CNN Newsroom to discuss Facebook creator Mark Zuckerberg's decision to consume only animals he'd personally slaughtered, I called chef Chris Cosentino. He's been cooking and serving food this way for most of his career, and while he believes that Zuckerberg is doing the right thing - and has a great partner in chef Jesse Cool - he's slightly baffled that such attention is being paid to a movement that's not new in the slightest.
Says Cosentino, "It's weird that it took a 27-year-old billionaire to get a spotlight shone on something chefs and grandmothers have been doing for centuries. But it's good that people are talking about it."
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Chris Cosentino thinks you shouldn’t sous vide unless you can chop a darned onion.
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He's making a list, and checking it twice. Gonna find out which kitchen intern is going to suck or not. Chris Cosentino is coming to town.
Five Supplies To Bring Your First Day in a Kitchen: Chris Cosentino
Chris Cosentino is a chef with a mission near and dear to our hearts (and kidneys, and livers...). Says he, "If you are willing to kill an animal, you should be willing to eat all of it."
We've made no secret of our deeply fond feelings toward offal, but realize there's an ick-factor to overcome for many folks. The "Gut Man" explains why he thinks you oughta have the stomach for eating the whole animal.