Subject: Culinary Arts

• Oh, the Chefs for Humanity

  July 12, 2007

• The Cooking World is Tré's Oyster

  December 20, 2007

• Boot Scootin'

  February 20, 2003

• Insert Lame Puck Pun Here

  We here at City of Ate don't consider celebrity chefs swoon-worthy. MotoGP riders yes, chefs--hell, line cooks do the work. And when they appoint one of their protoges to their name...

  January 20, 2009

• Hot Dish

  October 3, 1996

• Bread and Circuses

  October 31, 1996

• Hot Dish

  January 2, 1997

• Of Mansions And Men

  This guy left the Mansion's kitchen. Will it fail as a result?On Friday, the Mansion's PR rep made the rounds by phone to confirm that rumors rebuffed earlier in the week were true--chef John Tesar was out the door to "pursue other opportunities."Stephanie Hutson, the suddenly harried spokesperson, reported all this in very deliberate, almost somber tones. It was as if she carried the burden of heavy news...and the media response so far justifies her obvious concern: flying rumors, the titillati

  January 26, 2009

• Taking a stand

  May 8, 1997

• Cooking Up a Storm

  February 26, 1998

• Busting big shoes

  August 20, 1998

• Hash Over

  December 17, 1998

• Hash Over

  April 1, 1999

• Hash Over

  May 6, 1999

• Skipping School

  September 13, 2001

• Best Place to Buy Kitchen Gadgets as Seen on TV

  September 20, 2001

• 10 Questions: Russell Hodges

  Not Russell, of course. But this is how he chooses to illustrate his Facebook page...He is responsible, indirectly, for the cooking in many of the city's restaurants. That's right--Hodges is one of those teaching chefs. Currently at the AIMS Academy and in the process of advancing his academic credentials through the Certified Executive Chef exam, he has trained hundreds of culinary professionals over ten years of kitchen instruction. But he's also a real, working chef. Hodges opened Suze

  March 9, 2009

• Buttering Upscale

  December 20, 2001

• Recipes for Disaster

  March 14, 2002

• Thom Tom Tim

  Triple R Group lands its first chef

  May 2, 2002

• Cook Out

  June 27, 2002

• Reality Bites

  July 11, 2002

• Ronco Busting

  August 8, 2002

• Repeatedly Redundant

  September 5, 2002

• You Say Somalia

  February 27, 2003

• Cam Bam

  March 13, 2003

• If It Looks Good, Eat It

  February 26, 2004

• Victory: That Gasoline Smell...

  2007 started with the scent of napalm in the morning

  December 27, 2007

• Apps Ahoy

  September 14, 2006

• Gone Fishing

  Can tragically defunct become magically hip?

  December 7, 2006

• Road Wear

  Bye-bye, Volvo. Hello, Lola.

  May 18, 2006

• Zest is Best

  Spice things up with ZestFest

  September 8, 2005

• Think Big

  June 23, 2005

• Exposed

  For restaurant critics, it's celebrity or credibility

  March 24, 2005

• Kitchen Detention

  Can you really learn to cook at a cooking class?

  October 21, 2004

• Best Cooking Classes for Kids

  Sur La Table

  October 14, 2004

• Fire in the Bowl

  Your stomach will hate you in the morning

  April 1, 2004

• Sex in the Kitchen

  Why are most chefs male?

  May 15, 2003

• Naked Ambition

  Jamie Oliver shows his twist at Central Market

  October 24, 2002

• End of the World

  Americans may have tasted all there is to taste

  January 31, 2002

• Celebrity du Jour

  Big-name chefs saturate an uncertain market

  November 1, 2001

• Something about Stephan

  After 25 years in Dallas' restaurant jungle, Stephan Pyles has come out respected and rich. How does he stay so clean?

  July 26, 2001

• Food to Go

  Dallas chefs learn their trade here, there and everywhere

  April 26, 2001

• Hash Over

  Bastille blip; Mixed hash; List watch

  June 29, 2000

• Hash Over

  No Fork over; Gorman gallops

  April 27, 2000

• 10 Questions: Ryan Carbery

  Patrick MichelsThe sous chef for David Gilbert's new venture, Lazare, has a cooking history extending back four generations.How's that? Well, Carbery's family owns nine restaurants in the St. Louis area, his uncle is a chef in Beverly Hills--he essentially grew up in professional kitchens, hauling boxes at his father's place before reaching his tenth birthday and starting as a prep cook at the age of 15.He's cooked in St. Louis, Chicago and Los Angeles. Chef Gilbert asked him to come to Dallas t

  April 21, 2009

• Argh Argh Yum

  June 11, 2009

• Back To School: Hungry Minds At Le Cordon Bleu

  ​Many kids and young adults are heading back to school right now. Some lucky stiffs, however, will trade cracking books for grilling, baking, sautéing and flambéing. Ever wonder what it's like? We have. Turns out, culinary school's lighter on the Gordon Ramsay-style discipline than you'd think and heavier on the teamwork and practical training. At least that's how it is at Le Cordon Bleu Institute of Culinary Arts in Dallas. A typical day for the some 500 students at this two-year-old

  August 28, 2009

• Chefs' Choice

  October 29, 2009

• Hash Over: Libertine Fights Brain Cancer, NBC Starts Fish Fight, and Stephan Pyles Holds Celebrity Dinner Sunday

  ​The Libertine Bar may have the Best Bar Food in Dallas, along with a great selection of beer and wine--and, of course, the monthly Playlister P local-music DJ nights. But beginning at 7 p.m. tomorrow night, the bar's brain cancer awareness event gives yet another reason to love the Lower Greenville pub. After a friend of the bar was diagnosed with Stage 4 brain cancer, the staff organized an impromptu concert with a live and silent auction to raise funds for her walk Saturday at Trinity Park

  November 3, 2009