does fame have a recipe? does fame have a recipe? does fame have a recipe? - 6 burner gas bbq grill with side burner

SAN FRANCISCO —
Five years ago, Dominique Crenn, another hard-working Gulf chef, ran a small, ambitious restaurant.
She has been cooking since she came to the city from France in early 1990, but she is still unknown to many American food lovers.
She has never won the James Beard award, nor has she ever been a judge of the "Top Chef", nor has she ever reached any other logo of a culinary star.
But in 2013, Atelier Crenn, her stylish modern restaurant in the Pacific Heights, won two stars from her Michelin guide, making Crenn the highest-
Ranked as a female chef in the United States and attracted a global gourmet tribe
Tourists who follow the stars.
Last year, she was named "the best female chef in the world" by the top 50 restaurants in London ".
Publish influential (
If a little arbitrary)
Annual list of the best restaurants in the world.
Since then, she has filmed a video campaign of LG refrigerators and Georg Jensen cutlery, becoming a cover model for fashion magazine, and described in a episode of Netflix's chef's table.
She was commended by the French government for her contribution to food and culture, delivered a TED speech entitled "decisive success" at Harvard University, and took the lead in launching the chef campaign to help Haiti restore agriculture.
Her international reputation and influence surprised many American food lovers who were more familiar with chefs such as Barbara Lynch and Bloomfield in April.
It raised some questions.
Some new ones, some ages. old —
About how and why some chefs, not others, become celebrities.
Crenn herself, a little shocked by her whirlwind rise, is one of the hardest to solve these problems, including what it means to be a leading woman in the field that is still maleLeading areas.
"I hope this award does not exist in two years," she said while drinking coffee . " (
American drops, black)
A trendy bike shop/cafe near the restaurant.
She has considered rejecting the title of "Best Female Chef", which many chefs, including her, consider condescending.
"But then I thought, 'Am I going to fight it, or am I going to do something with it? '
"The Crenn is clearly for this battle, from her retro sole --
Stylish adidas sneakers with her pointed hair.
She has thoughts, outspoken, authoritative and gentle
Heart, sometimes in the process of a sentence.
Unlike many chefs who bow down and focus on the kitchen, she is not afraid to raise her voice --
About religion, immigration, rights, gratitude and other topics that have nothing to do with food.
"Dominic is a force that can't be ignored," said Melissa Pero, chef of oketavija and Frances, an old friend here.
As a chef, Crenn is both an artist of challenge and creation and a chef of comfort and nourishment. (
Her other restaurant, Petit Crenn, is a tribute to French family cooking and her childhood visit to Brittany. )
Dinner at the jewelry Hotelbox-
Like Atelier Crenn, which opened in 2011, not from the menu, but wrote a poem on a note: on the edge of the Winter Lake, /go with me to see the golden light/Ocean feel, salty black pearl/strange glowing blue umami. . .
The poem written by Crenn continues and changes with the seasons, as does the menu.
Each line corresponds to a dish: more than 30 mouthfuls, each of which is delicious, delicate and dazzling.
On the plate, "Strange glowing blue umami" is translated into shellfish: grilled local abalone decorated with abalone liver, roasted garlic, egg "jam", oyster
Creamy with fragrance and rich minitot sauce.
The outstanding French chef Guy Savoy said he was "immediately tempted" by the cooking of Crenn ".
"Her work is very close to the product and very respectful of the product," he said . ".
"Combined with her beautiful sensibility, the results are deeply affected.
"Even so, far-reaching food is not always something Americans like to eat.
Some critics believe that Crenn's work is mysterious and pretentious, both on the plate and on the page.
Her 2015 recipes include a "born" multi-component recipe
A nest made of shredded corn, dehydrated deep
Small eggs made of corn "milk", duck fat and egg yolk, decorated with dark chocolate branches.
She may be nervous on the plate, but Crenn is tall
In the spirit of man.
"You will think she will be boring, but she is the opposite," said Nancy Silverton, founder of the rabbrea bakery and the Morza restaurant in Los Angeles.
"Dominic is a very serious cook with a very interesting personality.
The 51-year-old Crenn grew up at Versailles outside Paris.
Her father Allain Crenn, a politician and painter, believes that he has cultivated the consciousness of visual art and the natural world that always exists in her works.
She learned the principle of cooking from her mother, Louise Karen, and was brought to a high-end restaurant from an early age.
But she had no dream of becoming a chef and never attended a cooking school.
After graduating from the University of Paris, she moved to California and never really left.
"France is my country, but San Francisco is my home," she said . "
She only has basic cooking skills, works in the Star restaurant and cooks under Jeremiah Tower, after which she often changes the kitchen for a year-
Stayed in Indonesia for a long time
Along the way, she has improved her style and skills that make it possible for her to have very few women in the industry to gain prominence.
She is the only woman to be appointed as a member of the International Advisory Committee of the prestigious New Basque Culinary Center, which is research and innovation funded by Budweiser InBev, Siemens and other multinationals in Spain
Other board members include chef Ferran Adria, Dan Barber, Alex Attara, and mámo botura.
Restaurant critic Andy Heller of Elite Traveler magazine recently predicted that Crenn will be the world's most influential chef in the next 10 years, surpassing a team that is equally influential
All of them, like David Zhang and Grant Achatz.
"Part of the reason is that she is one of the few chefs who can do modern menus in an interesting way," Hayler said . ".
This is partly because she is a woman, so she can influence more women to do what she does.
"Crenn now has to openly question the increasingly controversial role of leading a female chef, a label she has been trying to avoid in her career.
The morning after she was named "Best Female Chef", she was in "today" (and explaining)
The title has sparked a heated debate online, arguing whether the award is a welcome endorsement from peers, or a blatant expression of continued gender discrimination prevalent in the restaurant industry.
Many chefs and journalists believe that the existence of the award is symbolic, especially when awarded to a chef like Crenn, his restaurant has never appeared on the world's top 50 list.
Food reporter Khushbu Shah wrote on the Mic website that the award "says you may be the best female chef in the world, but there are still 50 male chefs who are better than you.
"Today, her cooking style may be in her favor: Crenn is making a food that draws the attention of the food media and the stomach mediatourists.
This means using technology to turn familiar food into exotic;
Blending luxury ingredients such as foie gras, abalone and king crab;
Experiments were conducted with food such as plankton and sea cucumber;
And present each dish in a highly unstable way.
Many women can and will indeed cook in this au courant style, loosely referred to as "modernism.
"But in the United States, so far few of them have managed their own restaurants.
"Dominic is an outstanding chef, very creative and evolved," said Elena Arzak, a modernist chef in Arzak, the Basque region, who began supporting Crenn more than ten years ago.
Arzak was named "Best Female Chef" in 2012 ".
"She always gets up --to-
Our food world dates and focuses on the larger world of nature and the environment, "said Arzak.
Perello of Octavia says most female chefs lack the ability to accept modern cooking, but desire.
With its neatly trimmed composition and technical transformation, this is a style that constantly announces the appearance of chefs.
"For whatever reason," she said, "it's easier for a man to stretch out his neck and say, 'Look at me and see what I'm doing on this plate.
Isn't that unbelievable?
Obviously, the breakthrough in Crenn is not just about food.
"Yes, Dominic prefers technology and equipment more than any of the female chefs I know," Silverton said . ".
"But it's her charm and confidence that breaks the boys club, not her cooking skills.
Serve Pumpkin and persillade 6 to 8 times with pumpkin seed persillmake: 3 to 4 pounds (about 2)
Pumpkin for the whole winter, such as nuts, bananas or Hubbard1/3 cups of rat plum leaves, loose packed2/3 cups of parsley leaves, loose 1 lemon, freshly baked 2 tablespoons roasted pumpkin seeds 1 large garlic
Virgin olive oil, sugar, or maple syrup for crumbs (optional)
: 2 tablespoons of salt-free butter 1 cup of coarse bread crumbs, preferably the total time of sour dough: 1 hour and 15 minutes.
Heat the oven to 350 F or heat the gas grill to high.
Use foil, parchment paper, or silicone baking pad to line the paneled sheet. 2.
On the gas stove or on the grill, burn the pumpkin until the skin turns black and blistering, turning with pliers, like a roasted bell pepper. (
It takes about 15 minutes depending on the size. )
Transfer the pumpkin to the prepared pan to bake until the meat and skin soften for about 45 minutes.
When it's cool enough to be processed, rub off most of the blackened skin with a tissue. Cut open.
Cut into pieces with a knife or finger and discard any hard skin. 3.
At the same time, chop herbs, dandruff and pumpkin seeds with a large knife or a small food processor.
Transfer to a bowl or container.
Crush or grind garlic cloves and add them to the herbal mixture.
Pour the olive oil cover and stir.
Taste and add salt as needed.
Set aside until service is ready. 4.
Make optional breadcrumbs: Melt butter in a medium-fire pot.
Stir in the crumbs and toast and increase the heat if necessary until 3 to 4 minutes and become golden and crunchy. Set aside. 5.
Place the cooked pumpkin in a bowl and drizzle with olive oil, salt and a little sugar or syrup.
Toss roughly with your hand or a fork and divide the pieces into rough, thick pieces.
Taste and transfer to the season of the ovenproof frying pan or bed sheet pan. (
The recipe can make up for this and save at room temperature four hours in advance. )6.
Before serving, put the pumpkin on the lowest oven rack and heat the broiler.
When it's hot, put the pan up and bake until it's burnt.
Place a burnt piece of food on each plate with a spatula.
Season around or above the pumpkin with a spoon.
Sprinkle bread crumbs if used and eat them immediately.
Tip: recipes can also be made with 8 to 10 cups of large peeled pumpkin pieces instead of the whole pumpkin.
Gently stir into the coating in olive oil, spread on a pan and bake at 375 degrees F until very soft for about 35 minutes.
Jump to Step 3 and continue with the recipe.
San francisco-Tim San, New York
Five years ago, Dominique Crenn, another hard-working Gulf chef, ran a small, ambitious restaurant.
She has been cooking since she came to the city from France in early 1990, but she is still unknown to many American food lovers.
She has never won the James Beard award, nor has she ever been a judge of the "Top Chef", nor has she ever reached any other logo of a culinary star.
But in 2013, Atelier Crenn, her stylish modern restaurant in the Pacific Heights, won two stars from her Michelin guide, making Crenn the highest-
Ranked as a female chef in the United States and attracted a global gourmet tribe
Tourists who follow the stars.
Last year, she was named "the best female chef in the world" by the top 50 restaurants in London ".
Publish influential (
If a little arbitrary)
Annual list of the best restaurants in the world.
Since then, she has filmed a video campaign of LG refrigerators and Georg Jensen cutlery, becoming a cover model for fashion magazine, and described in a episode of Netflix's chef's table.
She was commended by the French government for her contribution to food and culture, delivered a TED speech entitled "decisive success" at Harvard University, and took the lead in launching the chef campaign to help Haiti restore agriculture.
Her international reputation and influence surprised many American food lovers who were more familiar with chefs such as Barbara Lynch and Bloomfield in April.
It raised some questions.
Some new ones, some ages. old —
About how and why some chefs, not others, become celebrities.
Crenn herself, a little shocked by her whirlwind rise, is one of the hardest to solve these problems, including what it means to be a leading woman in the field that is still maleLeading areas.
"I hope this award does not exist in two years," she said while drinking coffee . " (
American drops, black)
A trendy bike shop/cafe near the restaurant.
She has considered rejecting the title of "Best Female Chef", which many chefs, including her, consider condescending.
"But then I thought, 'Am I going to fight it, or am I going to do something with it? '
"The Crenn is clearly for this battle, from her retro sole --
Stylish adidas sneakers with her pointed hair.
She has thoughts, outspoken, authoritative and gentle
Heart, sometimes in the process of a sentence.
Unlike many chefs who bow down and focus on the kitchen, she is not afraid to raise her voice --
About religion, immigration, rights, gratitude and other topics that have nothing to do with food.
"Dominic is a force that can't be ignored," said Melissa Pero, chef of oketavija and Frances, an old friend here.
As a chef, Crenn is both an artist of challenge and creation and a chef of comfort and nourishment. (
Her other restaurant, Petit Crenn, is a tribute to French family cooking and her childhood visit to Brittany. )
Dinner at the jewelry Hotelbox-
Like Atelier Crenn, which opened in 2011, not from the menu, but wrote a poem on a note: on the edge of the Winter Lake, /go with me to see the golden light/Ocean feel, salty black pearl/strange glowing blue umami. . .
The poem written by Crenn continues and changes with the seasons, as does the menu.
Each line corresponds to a dish: more than 30 mouthfuls, each of which is delicious, delicate and dazzling.
On the plate, "Strange glowing blue umami" is translated into shellfish: grilled local abalone decorated with abalone liver, roasted garlic, egg "jam", oyster
Creamy with fragrance and rich minitot sauce.
The outstanding French chef Guy Savoy said he was "immediately tempted" by the cooking of Crenn ".
"Her work is very close to the product and very respectful of the product," he said . ".
"Combined with her beautiful sensibility, the results are deeply affected.
"Even so, far-reaching food is not always something Americans like to eat.
Some critics believe that Crenn's work is mysterious and pretentious, both on the plate and on the page.
Her 2015 recipes include a "born" multi-component recipe
A nest made of shredded corn, dehydrated deep
Small eggs made of corn "milk", duck fat and egg yolk, decorated with dark chocolate branches.
She may be nervous on the plate, but Crenn is tall
In the spirit of man.
"You will think she will be boring, but she is the opposite," said Nancy Silverton, founder of the rabbrea bakery and the Morza restaurant in Los Angeles.
"Dominic is a very serious cook with a very interesting personality.
The 51-year-old Crenn grew up at Versailles outside Paris.
Her father Allain Crenn, a politician and painter, believes that he has cultivated the consciousness of visual art and the natural world that always exists in her works.
She learned the principle of cooking from her mother, Louise Karen, and was brought to a high-end restaurant from an early age.
But she had no dream of becoming a chef and never attended a cooking school.
After graduating from the University of Paris, she moved to California and never really left.
"France is my country, but San Francisco is my home," she said . "
She only has basic cooking skills, works in the Star restaurant and cooks under Jeremiah Tower, after which she often changes the kitchen for a year-
Stayed in Indonesia for a long time
Along the way, she has improved her style and skills that make it possible for her to have very few women in the industry to gain prominence.
She is the only woman to be appointed as a member of the International Advisory Committee of the prestigious New Basque Culinary Center, which is research and innovation funded by Budweiser InBev, Siemens and other multinationals in Spain
Other board members include chef Ferran Adria, Dan Barber, Alex Attara, and mámo botura.
Restaurant critic Andy Heller of Elite Traveler magazine recently predicted that Crenn will be the world's most influential chef in the next 10 years, surpassing a team that is equally influential
All of them, like David Zhang and Grant Achatz.
"Part of the reason is that she is one of the few chefs who can do modern menus in an interesting way," Hayler said . ".
This is partly because she is a woman, so she can influence more women to do what she does.
"Crenn now has to openly question the increasingly controversial role of leading a female chef, a label she has been trying to avoid in her career.
The morning after she was named "Best Female Chef", she was in "today" (and explaining)
The title has sparked a heated debate online, arguing whether the award is a welcome endorsement from peers, or a blatant expression of continued gender discrimination prevalent in the restaurant industry.
Many chefs and journalists believe that the existence of the award is symbolic, especially when awarded to a chef like Crenn, his restaurant has never appeared on the world's top 50 list.
Food reporter Khushbu Shah wrote on the Mic website that the award "says you may be the best female chef in the world, but there are still 50 male chefs who are better than you.
"Today, her cooking style may be in her favor: Crenn is making a food that draws the attention of the food media and the stomach mediatourists.
This means using technology to turn familiar food into exotic;
Blending luxury ingredients such as foie gras, abalone and king crab;
Experiments were conducted with food such as plankton and sea cucumber;
And present each dish in a highly unstable way.
Many women can and will indeed cook in this au courant style, loosely referred to as "modernism.
"But in the United States, so far few of them have managed their own restaurants.
"Dominic is an outstanding chef, very creative and evolved," said Elena Arzak, a modernist chef in Arzak, the Basque region, who began supporting Crenn more than ten years ago.
Arzak was named "Best Female Chef" in 2012 ".
"She always gets up --to-
Our food world dates and focuses on the larger world of nature and the environment, "said Arzak.
Perello of Octavia says most female chefs lack the ability to accept modern cooking, but desire.
With its neatly trimmed composition and technical transformation, this is a style that constantly announces the appearance of chefs.
"For whatever reason," she said, "it's easier for a man to stretch out his neck and say, 'Look at me and see what I'm doing on this plate.
Isn't that unbelievable?
Obviously, the breakthrough in Crenn is not just about food.
"Yes, Dominic prefers technology and equipment more than any of the female chefs I know," Silverton said . ".
"But it's her charm and confidence that breaks the boys club, not her cooking skills.
Serve Pumpkin and persillade 6 to 8 times with pumpkin seed persillmake: 3 to 4 pounds (about 2)
Pumpkin for the whole winter, such as nuts, bananas or Hubbard1/3 cups of rat plum leaves, loose packed2/3 cups of parsley leaves, loose 1 lemon, freshly baked 2 tablespoons roasted pumpkin seeds 1 large garlic
Virgin olive oil, sugar, or maple syrup for crumbs (optional)
: 2 tablespoons of salt-free butter 1 cup of coarse bread crumbs, preferably the total time of sour dough: 1 hour and 15 minutes.
Heat the oven to 350 F or heat the gas grill to high.
Use foil, parchment paper, or silicone baking pad to line the paneled sheet. 2.
On the gas stove or on the grill, burn the pumpkin until the skin turns black and blistering, turning with pliers, like a roasted bell pepper. (
It takes about 15 minutes depending on the size. )
Transfer the pumpkin to the prepared pan to bake until the meat and skin soften for about 45 minutes.
When it's cool enough to be processed, rub off most of the blackened skin with a tissue. Cut open.
Cut into pieces with a knife or finger and discard any hard skin. 3.
At the same time, chop herbs, dandruff and pumpkin seeds with a large knife or a small food processor.
Transfer to a bowl or container.
Crush or grind garlic cloves and add them to the herbal mixture.
Pour the olive oil cover and stir.
Taste and add salt as needed.
Set aside until service is ready. 4.
Make optional breadcrumbs: Melt butter in a medium-fire pot.
Stir in the crumbs and toast and increase the heat if necessary until 3 to 4 minutes and become golden and crunchy. Set aside. 5.
Place the cooked pumpkin in a bowl and drizzle with olive oil, salt and a little sugar or syrup.
Toss roughly with your hand or a fork and divide the pieces into rough, thick pieces.
Taste and transfer to the season of the ovenproof frying pan or bed sheet pan. (
The recipe can make up for this and save at room temperature four hours in advance. )6.
Before serving, put the pumpkin on the lowest oven rack and heat the broiler.
When it's hot, put the pan up and bake until it's burnt.
Place a burnt piece of food on each plate with a spatula.
Season around or above the pumpkin with a spoon.
Sprinkle bread crumbs if used and eat them immediately.
Tip: recipes can also be made with 8 to 10 cups of large peeled pumpkin pieces instead of the whole pumpkin.
Gently stir into the coating in olive oil, spread on a pan and bake at 375 degrees F until very soft for about 35 minutes.
Jump to Step 3 and continue with the recipe.
San francisco-Tim San, New York
Five years ago, Dominique Crenn, another hard-working Gulf chef, ran a small, ambitious restaurant.
She has been cooking since she came to the city from France in early 1990, but she is still unknown to many American food lovers.
She has never won the James Beard award, nor has she ever been a judge of the "Top Chef", nor has she ever reached any other logo of a culinary star.
But in 2013, Atelier Crenn, her stylish modern restaurant in the Pacific Heights, won two stars from her Michelin guide, making Crenn the highest-
Ranked as a female chef in the United States and attracted a global gourmet tribe
Tourists who follow the stars.
Last year, she was named "the best female chef in the world" by the top 50 restaurants in London ".
Publish influential (
If a little arbitrary)
Annual list of the best restaurants in the world.
Since then, she has filmed a video campaign of LG refrigerators and Georg Jensen cutlery, becoming a cover model for fashion magazine, and described in a episode of Netflix's chef's table.
She was commended by the French government for her contribution to food and culture, delivered a TED speech entitled "decisive success" at Harvard University, and took the lead in launching the chef campaign to help Haiti restore agriculture.
Her international reputation and influence surprised many American food lovers who were more familiar with chefs such as Barbara Lynch and Bloomfield in April.
It raised some questions.
Some new ones, some ages. old —
About how and why some chefs, not others, become celebrities.
Crenn herself, a little shocked by her whirlwind rise, is one of the hardest to solve these problems, including what it means to be a leading woman in the field that is still maleLeading areas.
"I hope this award does not exist in two years," she said while drinking coffee . " (
American drops, black)
A trendy bike shop/cafe near the restaurant.
She has considered rejecting the title of "Best Female Chef", which many chefs, including her, consider condescending.
"But then I thought, 'Am I going to fight it, or am I going to do something with it? '
"The Crenn is clearly for this battle, from her retro sole --
Stylish adidas sneakers with her pointed hair.
She has thoughts, outspoken, authoritative and gentle
Heart, sometimes in the process of a sentence.
Unlike many chefs who bow down and focus on the kitchen, she is not afraid to raise her voice --
About religion, immigration, rights, gratitude and other topics that have nothing to do with food.
"Dominic is a force that can't be ignored," said Melissa Pero, chef of oketavija and Frances, an old friend here.
As a chef, Crenn is both an artist of challenge and creation and a chef of comfort and nourishment. (
Her other restaurant, Petit Crenn, is a tribute to French family cooking and her childhood visit to Brittany. )
Dinner at the jewelry Hotelbox-
Like Atelier Crenn, which opened in 2011, not from the menu, but wrote a poem on a note: on the edge of the Winter Lake, /go with me to see the golden light/Ocean feel, salty black pearl/strange glowing blue umami. . .
The poem written by Crenn continues and changes with the seasons, as does the menu.
Each line corresponds to a dish: more than 30 mouthfuls, each of which is delicious, delicate and dazzling.
On the plate, "Strange glowing blue umami" is translated into shellfish: grilled local abalone decorated with abalone liver, roasted garlic, egg "jam", oyster
Creamy with fragrance and rich minitot sauce.
The outstanding French chef Guy Savoy said he was "immediately tempted" by the cooking of Crenn ".
"Her work is very close to the product and very respectful of the product," he said . ".
"Combined with her beautiful sensibility, the results are deeply affected.
"Even so, far-reaching food is not always something Americans like to eat.
Some critics believe that Crenn's work is mysterious and pretentious, both on the plate and on the page.
Her 2015 recipes include a "born" multi-component recipe
A nest made of shredded corn, dehydrated deep
Small eggs made of corn "milk", duck fat and egg yolk, decorated with dark chocolate branches.
She may be nervous on the plate, but Crenn is tall
In the spirit of man.
"You will think she will be boring, but she is the opposite," said Nancy Silverton, founder of the rabbrea bakery and the Morza restaurant in Los Angeles.
"Dominic is a very serious cook with a very interesting personality.
The 51-year-old Crenn grew up at Versailles outside Paris.
Her father Allain Crenn, a politician and painter, believes that he has cultivated the consciousness of visual art and the natural world that always exists in her works.
She learned the principle of cooking from her mother, Louise Karen, and was brought to a high-end restaurant from an early age.
But she had no dream of becoming a chef and never attended a cooking school.
After graduating from the University of Paris, she moved to California and never really left.
"France is my country, but San Francisco is my home," she said . "
She only has basic cooking skills, works in the Star restaurant and cooks under Jeremiah Tower, after which she often changes the kitchen for a year-
Stayed in Indonesia for a long time
Along the way, she has improved her style and skills that make it possible for her to have very few women in the industry to gain prominence.
She is the only woman to be appointed as a member of the International Advisory Committee of the prestigious New Basque Culinary Center, which is research and innovation funded by Budweiser InBev, Siemens and other multinationals in Spain
Other board members include chef Ferran Adria, Dan Barber, Alex Attara, and mámo botura.
Restaurant critic Andy Heller of Elite Traveler magazine recently predicted that Crenn will be the world's most influential chef in the next 10 years, surpassing a team that is equally influential
All of them, like David Zhang and Grant Achatz.
"Part of the reason is that she is one of the few chefs who can do modern menus in an interesting way," Hayler said . ".
This is partly because she is a woman, so she can influence more women to do what she does.
"Crenn now has to openly question the increasingly controversial role of leading a female chef, a label she has been trying to avoid in her career.
The morning after she was named "Best Female Chef", she was in "today" (and explaining)
The title has sparked a heated debate online, arguing whether the award is a welcome endorsement from peers, or a blatant expression of continued gender discrimination prevalent in the restaurant industry.
Many chefs and journalists believe that the existence of the award is symbolic, especially when awarded to a chef like Crenn, his restaurant has never appeared on the world's top 50 list.
Food reporter Khushbu Shah wrote on the Mic website that the award "says you may be the best female chef in the world, but there are still 50 male chefs who are better than you.
"Today, her cooking style may be in her favor: Crenn is making a food that draws the attention of the food media and the stomach mediatourists.
This means using technology to turn familiar food into exotic;
Blending luxury ingredients such as foie gras, abalone and king crab;
Experiments were conducted with food such as plankton and sea cucumber;
And present each dish in a highly unstable way.
Many women can and will indeed cook in this au courant style, loosely referred to as "modernism.
"But in the United States, so far few of them have managed their own restaurants.
"Dominic is an outstanding chef, very creative and evolved," said Elena Arzak, a modernist chef in Arzak, the Basque region, who began supporting Crenn more than ten years ago.
Arzak was named "Best Female Chef" in 2012 ".
"She always gets up --to-
Our food world dates and focuses on the larger world of nature and the environment, "said Arzak.
Perello of Octavia says most female chefs lack the ability to accept modern cooking, but desire.
With its neatly trimmed composition and technical transformation, this is a style that constantly announces the appearance of chefs.
"For whatever reason," she said, "it's easier for a man to stretch out his neck and say, 'Look at me and see what I'm doing on this plate.
Isn't that unbelievable?
Obviously, the breakthrough in Crenn is not just about food.
"Yes, Dominic prefers technology and equipment more than any of the female chefs I know," Silverton said . ".
"But it's her charm and confidence that breaks the boys club, not her cooking skills.
Serve Pumpkin and persillade 6 to 8 times with pumpkin seed persillmake: 3 to 4 pounds (about 2)
Pumpkin for the whole winter, such as nuts, bananas or Hubbard1/3 cups of rat plum leaves, loose packed2/3 cups of parsley leaves, loose 1 lemon, freshly baked 2 tablespoons roasted pumpkin seeds 1 large garlic
Virgin olive oil, sugar, or maple syrup for crumbs (optional)
: 2 tablespoons of salt-free butter 1 cup of coarse bread crumbs, preferably the total time of sour dough: 1 hour and 15 minutes.
Heat the oven to 350 F or heat the gas grill to high.
Use foil, parchment paper, or silicone baking pad to line the paneled sheet. 2.
On the gas stove or on the grill, burn the pumpkin until the skin turns black and blistering, turning with pliers, like a roasted bell pepper. (
It takes about 15 minutes depending on the size. )
Transfer the pumpkin to the prepared pan to bake until the meat and skin soften for about 45 minutes.
When it's cool enough to be processed, rub off most of the blackened skin with a tissue. Cut open.
Cut into pieces with a knife or finger and discard any hard skin. 3.
At the same time, chop herbs, dandruff and pumpkin seeds with a large knife or a small food processor.
Transfer to a bowl or container.
Crush or grind garlic cloves and add them to the herbal mixture.
Pour the olive oil cover and stir.
Taste and add salt as needed.
Set aside until service is ready. 4.
Make optional breadcrumbs: Melt butter in a medium-fire pot.
Stir in the crumbs and toast and increase the heat if necessary until 3 to 4 minutes and become golden and crunchy. Set aside. 5.
Place the cooked pumpkin in a bowl and drizzle with olive oil, salt and a little sugar or syrup.
Toss roughly with your hand or a fork and divide the pieces into rough, thick pieces.
Taste and transfer to the season of the ovenproof frying pan or bed sheet pan. (
The recipe can make up for this and save at room temperature four hours in advance. )6.
Before serving, put the pumpkin on the lowest oven rack and heat the broiler.
When it's hot, put the pan up and bake until it's burnt.
Place a burnt piece of food on each plate with a spatula.
Season around or above the pumpkin with a spoon.
Sprinkle bread crumbs if used and eat them immediately.
Tip: recipes can also be made with 8 to 10 cups of large peeled pumpkin pieces instead of the whole pumpkin.
Gently stir into the coating in olive oil, spread on a pan and bake at 375 degrees F until very soft for about 35 minutes.
Jump to Step 3 and continue with the recipe.