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Rick Bayless

Article Abstract:

Chef Rick Bayless regularly visits Mexico to learn more about the ingredients and the preparations that are distinctly Mexican. He is concerned that the Western aspirations of many countries will result in the loss of indigenous cuisines. Fewer Mexican families roast their foods outdoors, and the complexity and richness of their foods suffer. He understands that he still has much to learn. He does not see cooking as artistry, but referring to chefs as craftspeople does not capture the emotional component that is central to exceptional cooking.

Interview, Cookery, Mexican, Mexican cooking, Bayless, Rick

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What was the most delicious thing you ever ate, or the most delicious you ever cooked?

Article Abstract:

Several renowned chefs share their best food experiences, either dishes they have had or made themselves. Ismail Merchant and Daniel Boulud favor dishes that they had with their families. Rose Laevy Beranbaum and Sylvia Weinstock prefer desserts that they make themselves. Copeland Marks recalls a Persian dish called fesenjan. Jeremiah Tower most enjoyed a tart with woodcock, foie gras and black truffles.

Personal narratives, Food, Panel Discussion

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