Couteaux Review, Food Sustainability

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outeaux CeviewR defining culinary avant-garde through sustainability

CittaSlow – Follow the Latest Slow MovementHooni Kim of Danji in NYC Takes KoreanTo a Whole New LevelHaving since taken the reign at Jose Andres' Cafe Atlantico, Chef Richie Brandenburg has been quietly crafting some of thes tasitest "Latino Nuevo" cuisine in the nation's capital. Check out the full interview. By Erika KauderCittaslow, a movement that originated in Italy, emphasizes small-town, natural, and sustainable values. It is part of the Slow Movement, which was created to champion a slower and more peaceful life. By Jonathan KuperbergServing Korean inspired tapas like kimchee paella and bulgogi beef sliders with roasted bone marrow, Executive Chef Hooni Kim of Danji elevates Korean cuisine to a whole new level. In our exclusive interview, Chef Kim discusses the latest concept behind his 33-seater in Hell’s Kitchen, New York.

Round Table Discussion with the Winners of Top ChefEver wonder what Top Chef is really like when the cameras stop rolling? Hear what Kevin Sbraga, Hosea Rosenberg and Harold Dieterle have to say about Tom Colicchio's steel blue eyes, about stress, and the importance of staying focused.By Jason KwonEver wonder how far your produce travels in order to reach your plate? Imagine your urban world laden with skyscrapers filled with fresh vegetables and produce.By Lakshmi IyerChef of the Month: Homaro Cantu | Moto RestaurantExplore the Mind of Master Chef, Eric Ripert of Le BernardinWhat makes a wine organic versus natural, biodynamic versus sustainable? Some of the distinctions seem arbitrary, while others constitute completely different philosophies on producing wine.By Elaina PattonExplore the mind of the “Willy Wonka” of the culinary world as Chef Homaro Cantu explains his work at Moto, his unique culinary philosophy, and his views on sustainability. With hopes of one day curing world hunger and changing the way we look at food, Chef Cantu explains how he hopes to change society with one mind-blowing dish at a time.By Erika Kauder

Eric Ripert gives a piece of his mind in a one on one interview with Jason Kwon. Learn about Eric Ripert's culinary philosophies as he shares his views on sustainability, top chef, modern gastronomy, and leading a kitchen brigade.By Jason Kwon

A Culinary Giant Tackles Another Challenge: Saving the EnvironmentSustainable Blogging: Local and National Food ForumsHealthy Snacks: Coming to a Theatre Near YouNavigating the culinary blogosphere can be an especially daunting task.However, in my own online explorations I have come across a few blogs, which uphold a philosophy of sustainability.Chef Chang of Momofuku in NYC is hailed as one of the best chefs in America, and now, he is recognized for the broad steps he has taken toward sustainability. By Becky QuarellaYou know you’ve done it. It’s okay, we all have. Exactly! Stuffed your jacket pockets with apples, bags of peanuts and granola bars, forgoing the standard movie theater fare that consists of tubs of popcorn and boxes of malted milk balls.By Bunny O'Reilly

Justin Bogle Gilt - New York

Bill Telepan Telepan - New YorkBehind the Burner: Richie BrandenburgIdentity Crisis: The Spaghetti SquashThe Marriage Between ManresaRestaurant and LoveApple FarmVertical Farming - The Future of Urban Sustainability?What do you get when you have a 2 Michelin Star Chef working directly with one of the most dedicated and innovative farms? Check out the interview with David Kinch of Manresa and Cynthia Sandberg of LoveApple Farm.What's on Tap? Say Hello to Organic WineBackupContact UsChefsEric ZieboldEric RipertCouteaux CertifiedAdvertiseRecipesAbout UsBackup 1CommunityTop Chef