Spanish industrial designer Gemma Bernal draws her inspiration for new porcelain collections from intensive dialogue with Spain’s best chefs and cookery schools. »Mesh«, designed for Rosenthal, is an innovative dining and gourmet collection replete with idiosyncratic details and a range of versatile and combinable individual pieces for tapas and buffets. What makes the well-defined geometric forms of the Mesh collection really special is the delicate, bamboo-like mesh
...It’s so easy to entertain with dips and chips or crackers in the summertime. And wouldn’t a cool salmon dip or refreshing tuna tartare is perfect for this OCEAN SHELL TRIPLE DIP BOWL. Whether you’re the chef or your local charcuterie shop is, the possibilities are endless, delicious and SIMPLE. Relax and enjoy the taste and the beauty
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Ben Willis-Becker, Chef de cuisine at Holly’s, is a native of Knoxville where he started his culinary career 23 years ago. He received an associate degree in culinary arts and a BA degree in business and restaurant management. He has worked most positions a kitchen has to offer including pastry chef, chef de cuisine, and chef/owner. He has travelled throughout the country with his wife and two boys and he is happy to be back in his hometown to pass on what he has learned
...Instructors
Kelly Campbell Nicely has over 20 years of
...Spiral Slicing-
A Unique Method for Food Preparation
Join Chef Brad as he demonstrates the use and versatility of Spiral Slicers to create dishes and garnishes that are simple yet add a touch of elegance to any meal. Watch as he turns almost any firm vegetable or fruit into fine spaghetti-like strands or incredibly thin long ribbons. Come see how to create a great pasta replacement for a spaghetti dish even the kids will love.
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Instructors Cooking Classes Summer 2013
John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and Chefs Eric Howren and Mark Estes. With a cooking style that is based upon Fine Classical French Technique intertwined with a Southern regional flair and fusion
...Check out Food Arts February issue featuring Raynaud's Lunes dinnerware designed by famous chef Anne-Sophie Pic.
View PostCheck out Food Arts February issue featuring Raynaud's Lunes dinnerware designed by famous chef Anne-Sophie Pic.
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Instructors
Robert DeBinder, a Knoxville native, learned the
...Stylish Gifting, Elegant Entertaining is our tag line and it pretty much says it all. PlaceTile Designs' products are about bringing people together to celebrate life's simple pleasures, good food, good wine, good friends, and great surroundings!
We are proud to offer a broad range of reusable ceramic products saving paper one tree at a time.
What are people saying about our products today? Ask Oprah! She told her O Magazine readers that our PlaceTiles are charming and great! Home & Garden
The latest addition to the line of cookware and serving pieces from Curtis Stone, the chef and television personality, is a trio of baking pans that combine heavy-duty steel with silicone liners. The cake, loaf and muffin pans have built-in silicone bottoms that can be popped up, making it easier to release their contents. Mr. Stone said he developed many of the cookware
...Our Cooking Class Instructors
Mary Aebischer, a native of Mexico City, is presently living in New Mexico. Aside from teaching at UNM, she continues to teach cooking classes while finishing her book on Regional Cuisines of Mexico.
John Bryant attended Johnson & Wales University in Charleston, SC, earning 2 degrees in a three year span. He has worked with some truly talented chefs, most notably James Burns (of J. Bistro and James Burns Catering in Mt. Pleasant, SC), and
...In this weekend's Wall St. Journal interview with chef Sang Yoon, the chef shares his fondness for Thomas Keller's Raynaud Hommage tableware. The specific item shown is the Hommage spoon.
View PostIn this weekend's Wall St. Journal interview with chef Sang Yoon, the chef shares his fondness for Thomas Keller's Raynaud Hommage tableware. The specific item shown is the Hommage spoon.