Healthy Picnics

Yesterday's Times Food section  about sandwiches brought on ideas about picnics. The weather is perfect for a healthy meal outdoors whether at the park or the beach . Pack your basket with tasty but good for you sandwiches, snacks and drinks.

The sandwich is the main star of any picnic meal. Think healthy with meat from leftover roasts. Cold cuts can be good however try to get those that have less nitrates and fats in them. Although with leftover chicken and turkey , you can pack the wings and legs, if there any left over.Leftover ham, chicken and roast beef can also be devilled simply by adding chunks of leftover roasts to a food processor along with a teaspoon or two of water.This creates a nice paste that can be mixed with low calorie mayo or even olive oil for a spread. Veggie sandwiches are always good. Go Provencale by adding some sliced tomatoes on a whole wheat baguette. The Food Sandwich issue suggests not keeping the tomatoes in the fridge. This will make their flesh mushy. They should have a nice firmness and a chewy sort of meatiness to it . For the Southern French style, you can drizzle some olive oil on the bread along with some sprinklings of oregano and rosemary. For a Nicoise  use tuna, preferably tonno in olio, tuna packed in olive oil. This is both good for you and a luxury. Peeled and  sliced hard boiled eggs add another silken touch of lux,. If you have the time you can make either broccoli or mushroom pate. These are somewhat labor intensive spreads however they are yummy and delicious on artisanal rolls.

One of the most favorite aspects of picnicking are the snacks. Everyone feels like they can go wild on an outdoor jaunt. Bags of potato chips, and cheese puffs are always thrown in  along with every kind of available snack cake. These may be fun to  nibble on  but  whether they're eaten outdoors or indoors , they're still bad for you.Insteead try a bag of pretzels,. You can even pack some kind of mustard too for dipping. Nuts are always a good bring along. Nothing beats some crunchy almonds or lightly sea salted peanuts..As for sweets, dark chocolate  is always a good treat. It's full of antioxidants and flavonoids. Try fruits dipped in it for extra flavor. More natural are cuts fruit pieces such as watermelon and pineapple. Both are sweet endings full of vitamins and fiber.As Spring progresses , think about packing seasonal fruits such as strawberries and blueberries.Cookies are always fun to bring along and there are healthy ones out there such  as the Kashi brand or Fig Newtons. You can also bake a batch too but remember to use whole wheat flour and   brown sugar. All this food requires drink. Again skip the soda and bring the chilled water bottles. If you want flavor then think BAI and BAI5 juices and sodas. These are all natural  with the addition of the coffeefruit and come in tasty flavors like peach and blueberry.Their sodas are light and sparkling ,perfect thirst quenchers during a hot day.

Spring picnics are always fun.Make them healthier too, with  good for you sandwiches, snacks and drinks, It's a great way of enjoying the fresh air.

The Sandwich Issue

Just in time for the warm weather is the New York Times Food section Sandwich issue  Everything about this culinary staple is explored, from it's origins to its variations. There are recipes ranging from hot to cold, from traditional to out there recipes. Read it and you'll never look at two slices of bread and fillings again.

Newcomers and regular contributors have given some interesting spins on this most basic of dishes.Even Florence Fabricant's Front Burner section is sandwich centered. There is even a review on a new butter knife that expertly shaves cold butter from the container along with where to buy Pullman loaves , the old fashioned bread that makes for the best sandwiches.Food regular , Jeff Gordonier talks with Manhattan's best chefs about different recipes.According to Justin Smillie the chef of Upland, a delicious one starts with a schmear of fat. This is the case with Mile's End chicken salad sandwich.. Crunch is also important, hence the reason that chicken salad sandwich has a layer of gribenes or fried chicken skin bits as a layer.. A real plus of any sandwich is having fresh ingredients. Tomatoes should not be put into the fridge or they';ll get mushy, ditto the same for lettuce. Both should have a refreshing crispness to them. One of the more interesting articles is by Pour contributor Eric Asimov as he pairs sandwiches with wines. What to drink with that Vietnamese lunch special?A German resiling. It pairs perfectly with pork and pickled sandwiches.Mr. Asimov suggests  to create a good pairing, depend on the sandwich's dominant notes. This is usually the meat but sometimes the spices or condiments used can  also dictate what goes well with it.

Of course there are recipes for the Earl of Sandwich's greatest and only invention. This also brings up why its' called that. It seems the earl of, John Montagu had ordered a  quick meal of meat placed between two slices of bread. Since he was the "It Boy" of the day , the name stuck although there probably had been variations for hundreds of years before. The modern day recipes from both Melissa Clark and David Tanis are mouth watering and easy to create. Try Ms Clark's yummy roast beef sandwich. Usually this is made with left over roast beef, but she makes it with freshly cooked meat, namely a boneless top loin roast.It came with a cap which helped in the taste and cooking. Served on rye , it was a sandwich and meat lover's dream. David Tanis went the seafood route with tuna. He takes the classic tuna fish sandwich and classes it up with olive oil - not mayonnaise. Salsa verde is also added along with anchovies. sliced hard boiled eggs decorate this open faced sandwich, placed on a crusty baguette or ciambatta roll.If these don't make you drool, then head over to the field guide in the middle of the paper. There are lists of fillings and breads and explanations of some of the more exotic ones like the Croque Monsiuer, Pan Bagnats and Banh Mi. You could also give American classics like the dagwood and the Po Boy a shot too.

It is the perfect times for picnic baskets stuffed with sandwiches. Use the New York Times Food sandwich issue to create yummy ones. You can have fun experimenting with everything from a simple roast beef to a more elaborate Croque Monsiuer.

Your Spring Snack Guide

Spring brings a lot of changes.we dress lighter, We should eat lighter and we should snack lighter as well.Those whipped cream topped hot cocoas and cupcakes may have been great as we were bulking up for the cold however they may be heavy and calorie rich  during these warm days and nights.It's time to change to less dense treats.

One of the best snacks, both in cold and warm weather is popcorn . It's a better alternative to potato chips and dip .it's full of fiber and taste, perfect for filling up during games or a day at the beach.Another plus is that's it's easy to tote around - and if you have any left over is perfect for feeding the birds.a great Saturday night snack is nachos. The winter saw them piping hot with cheese and maybe chili on them. Go light  with a homemade salsa of chopped tomatoes, jalapenos and onions. You can even use this for crackers or a fiery spin on bruschetta.English muffin pizzas were also a great Sunday night supper or snack. Sub the canned sauce for fresh chopped tomatoes and replaced the heavy mozzarella with a hearty sprinkle of Parmesan. another healthy filler is cottage cheese blended with chopped veggies. Add some broccoli florets along with cut up snow pea pods  along with a few grape tomatoes and diced onion. Add a good dahs of fresh cracked pepper and a tiny dash of sea salt for more flavoring.You can also cut up soy hot dogs and wrap crescent dough around them for a low cal version of pigs in blankets.

This is the season of first harvests. That means fresh batches of peaches , strawberries and blueberries. Eat these when you're craving something sweet. They're full of fiber and vitamins,perfect after a winter of cookies and snack cakes. Fruit can be grilled too and it can be easily turned into shish kabobs. Brush the skewered pieces with honey before you put them over the fire.The fruit of the season can also be mixed into Greek yogurt for a nice pick me up at the office.As the temps shoot up you may be tempted by ice cream or even those whipped cream topped iced coffees. They may be cooling and a treat however they are fat bombs just waiting to go off. stick with ices or low calorie ice cream treat.You can even semi freeze bananas and strawberries and then have them with  chocolate syrup and low fat whipped toppings. As for the coffee- stick to iced black for a refreshing change. You'll taste the full rich flavor of the beans that way along with being enervated. You can also q8unech your thirst with BAI all natural juices and soda They're fresh and fruity, having only five calories each.

It's spring and that means lighter fare for snacking. enjoy ,kw calories sweets and treats as the temps  rise. You'll not only feel satisfied but also rewarded with good for you snacks.

Shed That Winter Diet!

One of the worst aspects of the bad winter we just had is that most stayed indoors and just ate.We ate out of boredom or to save up fuel for all that snow shoveling. Now its' spring and it's a different vibe.It's almost bathing suit season and that means cutting back on those cold weather treats and embracing healthy eating.

All those high caloric foods that got us through those cold mornings and even colder nights won't hold up during the warmer spring days.Those breakfasts of bacon and eggs heaped on buttered toast would be better saved for when falls rolls around. Think about fresh fruit for starting the day, or better yet served in a bowl of healthy all bran cereal.This is filling and will get you through a busy morning. A fruit smoothie is another perfect way to start the day. Try making a berry smoothie using strawberries and blueberries.Both will be in full season in another month or two. add some ground flaxseed for both fiber and Omega 3. A big plus is that a flax seed smoothie will keep you sated and full until lunch. If you do crave a bacon and eggs breakfast then think soy or turkey bacon and a side scramble of egg whites.A big bowl of fruit salad is also a great first meal. Add some almonds for crunch and protein.If you're used to an English muffin dripping with butter and jam, rethink it. The muffin alone is 120 calories about the same amount as two slices of whole wheat bread.Have this last with a smear of margarine and a more naturally processed jelly.

Now with springhere, we have to also rethink how we eat lunch and dinner. Most people prefer a hot soup and sandwich for a cold weather lunch.,That's great if it's minestrone and maybe a slice of focaccia on the side but many loved a good , hearty cream soup with a grilled cheese sandwich. It's time to forget that and light.Think an almost broth like vegetable soup with a salad.Add some protein in the form of  chicken or tuna to the salad so that you'll feel sated until dinner. You can also just got for a bigger salad, chock full of mixed veggies , nuts and any kind of meat. If you want to go vegan, then think about tofu added. Dinner should be the same. All those gravy rich stews and roasts were great back in January and February , even March but it's time to go easy on calorie dense meals .Think grilled chicken breasts or even a plain roast chicken with a side of Spring veggies like asparagus.Pastas can also be tailored to warmer weather too. Cook spaghetti or angel hair pasta and then use some of the pasta water to help flavor fresh cut tomatoes, peppers and onions that have been sautéed briefly in olive oil.If you're still longing for a casserole, then make ratatouille. This Provencale classic is made with tomatoes, onions and eggplant  and a perfect filling dish  for a week night or Sunday supper. It's usually served with French bread but you can sub in toasted pita or warmed flatbread instead.

The spring is finally here. It's time to shed those dense calories soaked meals and go for lighter fare. It's not only great for getting into bathing suit shape but also good for your body!

Mary Sue Millikin, Super Chef, Super Mentor

Foodie Pantry recently received the privilege of interviewing Chef Mary Sue Millikin,the creator of both the famed  City Café and The Border Grill in Los Angeles. She also just competed a mentorship  on the new competition show on Ora TV. "America Cooks With Chefs  which shows the average home chef how to cook both healthy and delicious A special gift are low calorie recipes from the show , including one from  Chef Millikin's mentee, Vinita, seen at the end of this interview. Enjoy everything!

 

Foodie Pantry: What interested you about ‘America Cooks with Chefs’ and why did you join? 

Mary Sue Millikin:I love sharing my passion for food with others, and I’m very interested in how diet can contribute to a healthier body and planet.  ‘America Cooks with Chefs’ was such a great opportunity to share good tips and pointers on what I’ve learned over the years with home cooks around the country.   

FP: Did you learn anything from your experience on ‘America Cooks with Chefs’?

MSM: I'm always learning!  I was surprised to find that Vinita, my mentee, was putting herself in a food prison because she couldn’t find another way to manage her weight other than eating the same bland food all the time. I was shocked to learn that this was an issue for many people, and I enjoyed the challenge to help her broaden her view on delicious, healthy food. 

FP: What is your best tip/s to live a healthier lifestyle?

 

MSM:

• Foods that are high in fiber are a dieter’s paradise because they satisfy without adding too many calories.  I like to add chickpeas, white beans, roasted cauliflower or beets to a salad to increase fiber in my diet.  
• Your body doesn’t always know when it’s had enough food right away –it can take up to 20 minutes for a person to feel full after they’ve had enough food already, during which time you might keep eating. To cut back on this effect I quell my hunger throughout the day with small snacks of carrot & celery sticks or a couple of nuts then sit down to meals with friends or family and eat slowly. 
• The habit that helps me the most is to have healthy snacks on hand, wherever I am, at my desk, car or the refrigerator at home. I don’t buy anything that isn’t healthy for me. I’m surrounded by food all the time, but once you have the awareness, you have an idea of what to grab and what to avoid. 

FP: How did it feel helping and mentoring a home chef?

 

MSM:I love the explosion of the American food consciousness over the last 25 years.  Nothing makes me happier than helping people who love to cook at home learn some of the tricks of the professional trade.  

FP: Was Vinita open to all your suggestions? Was she a good student? 

MSM: Vinita was a fantastic student, she truly loves food, and is constantly trying new things and quite talented in the kitchen already.  It was fun to help her wrap her mind around a bunch of new ideas and techniques.  

FP: What are the healthiest dishes that you have created both for your restaurant and at home? 

MSM:I’m fan of an 80/20 dish, with 80% of the dish being plant based, and protein being a compliment or accent to the dish. I love healthy salads with seared meat or fried egg on top, or a red bean stew with root vegetables, where a little bit of smoked ham hock has flavored the dish. When I taste those dishes, I feel that even a die-hard meat eater will be satisfied.  

FP: Who was your mentor and did he or she leave a lasting impression?

 MSM:   Jovan Traeboyevic employed me at Le Perroquet, which was the restaurant I was working at when I met Susan Feniger.  His attention to detail when procuring ingredients was awesome, and set me on a path to only settle for the best ingredients, not always the most expensive ones, that make the most sense for the dish.  

FP: Will you mentor again?

 

MSM:Yes. As a chef and owner, of 5 restaurants with over 400 employees, mentoring is a huge part of my job. I take it seriously and try to improve all of the time.  

FP: What is your favorite Mexican dish? Do you make it often? 

MSM:Tacos. They are the perfect food.  I make them every day at work, and at home very often, my kids love them.

 

 

Colorful Chile Relleno  

Big on flavor and veggies, but low on calories and super satisfying.   
Serves 4 
5 Poblano chilies (choose uniformly shaped peppers for stuffing)   
1 red bell pepper 
1 yellow bell pepper 
1 cup green garbanzos (or substitute canned garbanzos)     
2 cups butternut squash, peeled and diced ½”  1 onion, peeled and diced 1/4"   
2 Tbsp. Olive Oil 

1/2 cup plus 2 Tbsp. grated Mexican Manchego or Monterey jack cheese (or any cheese that's good for melting)  
1/2 cup plus 2 Tbsp. grated Cotija (or any salty, dry cheese like Romano, Parmesan, Pecorino)   
Sea salt and freshly ground black pepper, to taste 
Chipotle salsa (see recipe)   
Crispy tortilla strips for garnish (see recipe) 
Optional garnish (if calorie count is not too high),  2 Tbsp. plain yogurt (full fat) for drizzling over hot chile before the tortilla strips. 
   
Roast peppers over an open flame or under the broiler until skin is charred black, but the flesh is not cooked soft.  Place in a paper bag to cool.  When cool enough to handle, rub the charred skin off the peppers and on 4 of the poblanos cut a slit and carefully remove the seeds, ribs and core - leaving the stem intact.  Take the remaining poblano and the 2 bell peppers, remove the stems and seeds and cut into 1/2" dice.   
 
Bring a pot of well salted water to a boil and add the diced butternut squash, when just tender drain and place cooked squash in a single layer on a plate or cookie sheet to cool.   
 
In a skillet, heat the olive oil over medium heat and add the diced onion with salt and freshly ground black pepper.  Cook until slightly golden brown, about 10-12 minutes, then add the garbanzos, squash and diced poblano and bell peppers.  Cook together 5 minutes over medium heat stirring and tossing to combine well.  Remove from heat and place in a bowl, add 1/2 cup each of the grated cheeses and mix well to combine.  Taste and adjust seasoning.    
 
Preheat oven to 350 degrees.   
 
Place the 4 whole poblano chilies in a casserole and divide the stuffing between them.  Sprinkle the remaining 1/2 Tbsp. of each cheese over the filling in the pepper's opening.   
 
Bake at 350 degrees for 20-25 minutes or until the filling is piping hot and the cheeses on top are golden brown.   
 
On each plate, place a 1/4 cup chipotle salsa to one side, then place hot poblano in the center of the salsa, drizzle with the yogurt and top with crispy baked tortilla strips.  Serve immediately with watercress jicama salad alongside the relleno.   

 
Chipotle Salsa 

 4 Servings
2 Dried chipotle chilies, stems and seeds removed 
2 Roma tomatoes 
3 Garlic cloves 
½ Small onion, sliced thinly 
1 ½ Cups Water 
1 -1 ½  Teaspoons Salt (or to taste) 
Place all ingredients in a small pot, bring to a boil, reduce to a simmer and cook gently 20-30 minutes.  Puree in blender and reserve for serving chile rellenos.  

 

 

Crispy Tortilla Strips for garnish (optional) 
4 Servings 
1 Tbsp. Olive Oil 
1 tsp. lime juice 
1/4 tsp. salt 
1/4 tsp. hot paprika 
1 (6") flour tortilla 
 
Preheat oven to 350 degrees. Mix oil lime juice slat and paprika together in a small bowl and stir until salt is dissolved.  Place tortilla on countertop and brush this mixture onto the tortilla both sides, coating evenly.  Slice tortilla into 2" strips and then slice those strips into very thin (1/16") strips. Spread out in a single layer on a non-stick baking sheet (or parchment lined) and bake 7-10 minutes or until crispy.  Cool completely and sprinkle over chile relleno. 
 
Watercress and Jícama Salad 

Serves 4 

1 small or ½ large jícama, peeled 

3 bunches watercress, (About 3 cups), trimmed and washed 

  

Lime Olive Oil Dressing 

1/4 cup olive oil  

2 tablespoons freshly squeezed lime juice 

2 tablespoons white balsamic vinegar 

1/4 teaspoon sea salt 

1/4 teaspoon freshly ground black pepper 

Thinly slice the jícama and then cut into 1/8-inch-wide strips.  Combine the jícama and watercress in a bowl. 

Whisk together the olive oil, lime juice, white balsamic vinegar, salt and pepper.  Pour over the salad and toss well to coat.  Serve immediately on chilled plates. 

Garnish with spicy pepitas.  

VARIATION 

For a fuller-bodied salad, fan avocado slices across the top and drizzle with cracked black pepper garnish. Let’s add avocado if we can afford the calories!  

 

 

Spicy Pepitas 
Makes 1 cup 
1 cup pepitas (raw hulled green pumpkin seeds) 
½ teaspoon freshly ground black pepper 
¼ teaspoon cayenne pepper 
½ teaspoon chili powder or ground ancho chiles 
½ teaspoon salt 
1 teaspoon lime juice 

½ teaspoon olive oil 

Preheat the oven to 375 F.   
Mix all of the ingredients, except the pepitas, together in a bowl.  Toss and coat pepitas in the mixture.  Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice. 

 

 

Hibiscus Granita 
Serves 4 
2 cups water 
½ cup dried hibiscus flowers tea 
¼ cup agave nectar 
Juice of a ½ Lemon (about 2 Tablespoons) 
Bring water to a boil with the hibiscus flowers tea.  Add agave nectar and simmer for about 3 to 5 minutes. Cool to room temperature and add lemon juice to taste, adjust for sweetness and strain the liquid into baking pans until about 1 inch high.  Freeze, scraping up the ice mixture every 30 minutes to form the granita.   
 
Vinita’s coconut straws 

Makes 20 to 24 cookies 

1 cup sliced almonds 

2 ½ cups unsweetened wide flake coconut 

½ cup chopped dried cranberries  

½ cup chopped dried dates 

4 ounces canned sweetened condensed milk 

Preheat the oven to 325°.  

Line a cookie sheet with parchment paper, or use a nonstick pan    

Spread the almonds on an ungreased baking sheet and bake 8-10 minutes, or until golden and aromatic. Set aside to cool. Place the wide flake coconut in a food processor and pulse to roughly chop.  Add the almonds, dates, apricots and condensed milk and mix JUST until moistened    

Spoon about 2 tablespoons of batter for each cookie onto the lined cookie sheet and gently flatten to circles of about 2¼ inches in diameter. (These cookies do not spread.)  OR chill this cookie dough and roll chilled dough into straws about 4” x ½”, then place on parchment.   

Bake 10 minutes or until the coconut turns very pale golden, being careful not to over brown. Transfer to racks to cool. 

 

 

 

 

Kitchen Cleaning; Old School Versus New

Just as there are two schools of thought regarding processed and artisanal foods there are two distinct thoughts about old school versus new age kitchen cleaning. Many are switching back to the concoctions our grandmothers and great grandmothers used to wash dishes and polish silver. Do they work better than  the commercial cleansers? are commercial soaps and waxes better at getting pots and pans to gleam and shine? That is the question.

Dish detergent is the one cleanser that is almost used every day . Most, such as Dawn is effective, despite its' mildness. In fact it's used on birds and animals that have been soiled by oil spills. To be honest it can even be used as a shampoo, that's how gentle it is. Other brands, like Palmolive, are the same. They're not harmful on skin and not damaging when they accidentally splash onto the face. However there is the school of thought that just uses white vinegar and water  or baking soda. The last is great on removing stubborn coffee and tea stains  and returning cups to their original whiteness. Dishwashing soaps are great for degreasing and for working on stubborn stuck on crusts. Yet again vinegar also works well in this case as well and ketchup (!) as well is great at dissolving those crusty burnt pieces and grease spots.Another novel duo is lime and salt. Liberally sprinkle lime juice over the areas and then sprinkle on a medium layer of salt. Minutes later rinse away to reveal a shiny surface.

As any home chef can tell you cleaning the oven is not only a chore, it's also sickening -literally. Most commercial oven cleaners are effective but with them comes that horrible chemical odor along with  several warnings,A better bet is again, a kitchen cleaner's  best friend baking soda and vinegar. It.s a simple chore of first coating your oven with a baking soda paste and leaving it on for twelve hours.It is then washed off with a vinegar and water mix. Put the last two in a spray bottle and liberally spritz the interior. do the same with the oven racks.Baking soda  and vinegar also work  as an excellent cleanser for silverware too.You will also need sea salt and aluminum foil too. The last is used to transfer the tarnish from the silver to the foil.  salt is also a good cleaner for cast iron pans too. Just scrub it on the surface to remove any grease or leftover burnt bits. The kitchen sink, usually the place where all this cleaning takes place also needs to be scrubbed every now and then, Most of us use bleach to get rid of any of the stubborn tea stains however it's baking soda- again - to the rescue. This miracle powder also clears up clogged drains too.


Howver you clean your kitchen is up to you. The commercial powders and lquids work ell but some can be toxic. You can go back to family recipes using all natural products like baking soda and vinegar. They , too do an amazing job of bringling back the clean. do what works for you to have a spotless kitchen ,

Celebrating A Bad Boy Chef

Before there was Gordon Ramsey and Anthony Bourdon there was Marco Pierre White , an Anglo Italian chef who was the culinary Mick Jagger. He was the original kitchen bad boy, exuding a jaded rock star image while creating amazing dishes.His first cookbook White Heat 25 has been updated, delighting fans and foodies across the globe.

New comer Dwight Garner wrote about this chef terrible in yesterday's New York Times Food section. White's seminal cookbook White Heat influenced a generation of great chefs>Mario Batali and David Chang consider it the most important cookbook of the modern era. He redefined fine dining, bringing elaborate French dishes to the forefront of the then boring English cuisine. He was precise and deliberate , much like most of the great chefs before him.However unlike them , he had swagger.He  was long haired and sexy, smoking a forbidden cigarette in the kitchen , weariness etched on his dark brooding face. Supermodels flocked to his restaurants to try his food and probably to try a taste of him.Like any rock god , he was also explosive, taking his rage on not just  surrounding sous chefs but also on patrons. His most famous move was "The whoosh", a great way of getting rid of obnoxious or rude customers. His staff would first come out ,. clear the table of cutlery and utensils and then Chef White would appear.The tablecloth was whooshed off the table, with the flair of a matador and the offending customers ejected.This only added to his bad boy reputation however those customers didn't have to pay.

It's not surprising that Gordon Ramsey, a time bomb himself in the kitchen, was his protégé. Chef White was not above putting sous chefs on meat hooks or chucked into the garbage tiffs.He made assistant chefs  stand in the corner. His flair in the kitchen was also legendary, wielding intensively sharp knives the way Bruce Lee flung around nun chucks,.Even though he had a three star French  restaurant , Chef white never actually apprenticed in any Paris restaurant which caused a lot of controversy. Many more established chefs founds this horrifying, After all how could he learn to cook haute cuisine and pay his dues when he had stayed in his native England. His influence probably came from his father, a chef, in Leeds, England where the younger Chef White was born in 1961. His mother was Italian , tragically dying in childbirth. Chef White retired from the trade in 1999 but has had a few reality shows along with the short lived NBC "The Chopping Block". Sadly younger chefs now know him as "the man who trained Gordon Ramsey".
Every industry has a rebel. Marco Pierre White was the one for the culinary industry. He was a kitchen rock star, long before, Bourdain, Flay, Batali and Ramsey.