Tranquil surroundings, giant tree stumps, and wide barnyard doors. No, this isn’t a farm. I’m in Brooklyn, inside the new Bamford Haybarn Spa. With its unique approach to holistic wellness, the spa’s English countryside vibe is the perfect antidote to New York’s urban terrain. British founder, Carole Bamford, cultivated her … Read more
Traveling for food is a new passion point with global travelers on the move. In a hats off gesture to the kings and queens of cuisine around the world, who inspire us to eat with adventure no matter where we are, TravelSquire brings you CHEF TALK, sponsored by Le Cordon Bleu.
Meet Tess Ward:
Tess is a Le Cordon Bleu trained chef, food writer, author and healthy eating advocate. She works on her own within YES Chef and participates and organizes various events: www.eventbrite.co.uk/o/tess-ward-6279665091 www.tessward.com – Instagram handle : @tesswardQ: What is your favorite dish that you learned to make at Le Cordon Bleu? A: I think learning the skills was the most useful thing rather than the dishes. Like gutting fish and preparing meat. Certainly a ballotine of rabbit and chicken princess were tasty but the things I remember most were the unusual recipes – like an Italian salad, with a mixture of chopped green beans, radish and carrot in a mayonnaise dressing.
Q: Did you have a memorable culinary experience in the city where you studied that you can share? A: London is full of amazing restaurants and dining experiences. Currently one of my favorites is a Nordic restaurant called Aquavit. That and Best Mangal, my local turkish kebab shop. I love going in for their charcoal cooked dishes. They do amazing Barbecued Quail for less than £15 (about $21).
Q: Where in London can someone find a dish or dining experience similar to what was taught at Le Cordon Bleu? A: For authentic French food I would recommend La Petite Maison (in Mayfair) or Chez Bruce (in Clapham). If you want a more modern alternative check out Gregory Marchand’s food at Frenchie in Covent Garden. Also the place to find the best croissants in London is definitely Olivier’s bakery in Borough Market.
Q: What country or city would you choose right now for a great culinary experience? A: I travel constantly for inspiration and never fail to go back to the Mediterranean for amazing fresh ingredients and simplistic, classics. But my favorite cities for food would have to be Mexico City, Rome and New York.
Q: What is your favorite international food? A: Probably Greek
Although I live and work in Manhattan, I seldom take the time to explore other New York City neighborhoods that are away from my home and work. So, before visiting Clay, I took the opportunity to walk around Harlem. It was nighttime and I was hiking up MLK Boulevard, … Read more
“The way to a traveler’s heart is through his stomach.” Yes, this is a variation on a common cliché about how to find a soulmate. But it speaks directly to the core of some of the world’s top culinary tours. From neighborhood eat and walk tours, to grazing at food … Read more
Traveling for food is a new passion point with global travelers on the move. In a hats off gesture to the kings and queens of cuisine around the world, who inspire us to eat with adventure no matter where we are, TravelSquire brings you CHEF TALK, sponsored by Le Cordon Bleu.
Meet Brad Farmerie, chef AvroKO Hospitality Group:
Q: What is your favorite dish that you learned to make at Le Cordon Bleu? A: I really liked the bread program at Le Cordon Bleu, and it sparked a fascination with all of the different varieties from around the world. It also gave me a great foundation of knowledge and understanding, which was extremely valuable for some of my early jobs, and also led me to implement great baking programs at my restaurants. I also really loved when we had a chance to make patés and terrines – something that I still appreciate to this day. I think that both bread and terrines represent timeless technique and can connect historical kitchens with modern times.
And…a guilty little secret is that I also remember loving the Floating Island that we made in, I think, Intermediate Pastry? So old school, fairly simple, but delicious!
Q: Did you have a memorable culinary experience in the city where you studied that you can share? A: Many! My time in London was incredible. When I first moved there, England didn’t have the best reputation with regards to food, but it felt like the mid 90s was the start of a wave of creativity and experimentation and a very exciting time to be there. A few months after moving to London, I had the opportunity to work at the original Sugar Club on All Saints Road in Notting Hill (now closed) for the incredibly talented and inspirational chef Peter Gordon. During the daytime, I would learn classic French cooking techniques at Le Cordon Bleu, and at night, I would cook food inflected with ingredients and ideas collected by Peter on his travels around the world. It was the perfect balance and really rounded out my education and encouraged me to travel and immerse myself in the cuisines and cultures of Morocco, India, South East Asia and the Middle East.
I would have never guessed it at the time, but many of the connections I made while at Le Cordon Bleu in the first few months helped shape my career. I went on to help Peter open The Providores in 2002, and he helped me open my first restaurant in New York, PUBLIC, in 2003 with my best friend from Le Cordon Bleu cooking by my side.
Q: Where in NY can someone find a dish or dining experience similar to what was taught at Le Cordon Bleu. A: Probably Le Coucou would be the best example. It harnesses traditional French technique but gives it a modern spin while still embodying the ethos of Le Cordon Bleu cooking.
Q: What country or city would you choose right now for a great culinary experience? A: On the top of my list is Lebanon where I will visit in the spring. It has so many incredible, vibrant flavors and food traditions that are unknown or underappreciated. I love the concept of mezze, and the extensive use of citrus, olive oil, vegetables, and vegetarian dishes, which speaks to how I cook in my restaurants and where the food scene seems to be moving in America.
Q: What is your favorite international food? A: This is a tough question as I love many cuisines, but at the top would be South East Asian, Middle Eastern, and Mexican. One of the things that seems to be a common thread in these cuisines is the use of spice/chili and high acidity and bright flavors. This is how I like to eat and has also turned out to be the way that I like to cook. I also like that in all of these cuisines you can build your meal by combining many small dishes, and also have opportunities to customize the dishes to your taste with citrus, salsas, and sauces so that you can build the flavors that you love with every bite.
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“Are you boys going to watch some football today?”, our hostess coyly asks as she seats us. We’re still a little groggy from the short flight to Manchester from Philadelphia and coffee more than football is what’s on our minds. In the ensuing days in this compact metropolis, however, we’ll … Read more
For many hotels with landmark status, it’s hard to shake off the dust of the past. Not so with Manchester’s Radisson Blu Edwardian Hotel. Seemingly risen from the ashes of Manchester’s Free Trade Hall, a building with a history as epic as a Hollywood blockbuster, the hotel beguiles guests the … Read more
We all have the best intentions leading up to the New Year, making resolutions and planning to keep them. But sadly for most (a whopping 92%), those resolutions will be broken come end of January. I say if they’re going to be broken, why not break them in style? … Read more
As Albuquerque’s only four-star hotel, stunning Hotel Chaco lives up to its accolades. Newly opened in 2016 and a Preferred Hotel, it’s part of the Heritage Hotels & Resorts collection—one of 11 family owned, New Mexico properties taking hospitality to the next level in Santa Fe, Albuquerque, Taos and Las … Read more
The official expression might be, “When Pigs Fly,” but in Exuma, Bahamas, it’s actually, “When Pigs Swim!” A bucket list item of mine was always to swim with the pigs … which to some might not sound like the adventure of a lifetime, but once I heard about indigenous swimming … Read more
Museums, Restaurants, Nightlife & Art Fairs Chicago is a city you can visit all year with cultural events, exhibitions and art fairs to suit every taste. The city LITERALLY lights up during the holidays. Christmas Tree 2017 marks the 104th year of Chicago’s official tree and the third year it’s … Read more
By Thom Meintel With twenty-four countries having legalized same sex marriage to date, it’s safe to say that gay friendly honeymoon destinations are on the map. Let’s face it. The holidays are the perfect time to get hitched and gallop off into the sunset together. And there’s never been a … Read more
Everyone knows Phoenix boasts indulgent spas, fabulous resorts and great golf. The arid desert climate offers a year-round escape and more than its fair share of cloudless, blue-sky days. And for those of us who prefer an active vacation, one that balances poolside lounging and ferreting out the city’s best … Read more
More often than not when one thinks of Indian cuisine one thinks of curry. Perhaps that’s because Indian food hasn’t quite found its place in the realm of fine dining; our conception of sophisticated cuisine normally stays within European borders. Whether that be because of long-standing, curated biases of what … Read more
Like wine in Italy, tequila in México, and vodka in Russia, beer is an integral part of the culture and heritage in many European cities. Behind every amazing stout, pilsner, doppelbock, lager, and pale ale, you’ll find historically rich undertones of flavorful ingredients, brewing processes, and traditions. So, saddle up … Read more
