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What Chefs Are Saying About Mario Batali’s Sexual Allegations

Celebrity chef Mario Batali was accused of sexual misconduct by four women, shocking and saddening the food world. While it is still sinking in that the world-renowned chef was probably a scumbag, some of his colleagues have given some early commentary on the situation.

While many have been silent, you know that Anthony Bourdain had something to say. Plus, a few others, such as Giada De Laurentiis and the cast of The Chew, briefly spoke, as the overall feeling still seems to be that of surprise.

Anthony Bourdain

Perhaps the most vocal so far has been fellow super chef and globetrotter Anthony Bourdain.

When Bourdain first heard the news, he said he felt “guilty as fuck,” for not knowing sooner, as apparently he is the lord of all things food, and everything should be run by him.

Sunday night, Bourdain tweeted out, “…and Monday, I’m afraid, isn’t going to get any better,” and “No. Trust me. Monday is really gonna suck.”

It seems Bourdain got a heads up on the news and was really distraught.

When the news on Batali broke Monday, Bourdain tweeted, “It’s Batali, and it’s bad.” In a back-and-forth Twitter conversation, Bourdain also said that he had been, “Sitting on stories that were not mine to tell.”

Giada De Laurentiis

Bourdain isn’t the only superstar chef to speak on Batali, as TMZ briefly caught up with Giada De Laurentiis, with the Food Network star commenting, “It’s obviously a time of cleansing,” then shrugged her shoulders when asked if she the news of Batali’s misconduct was a surprise.

Nancy Silverton

Silverton is a friend of Batali’s and spoke to Eater about the allegations, saying:

“It is a sad day in the restaurant industry. Mario has been a mentor, partner, and friend. We share a vision of hospitality and a love of life in the Italian tradition which we have endeavored to share with the people of Los Angeles for a decade. Mario is also a man with boundless bravado and a man with flaws.

Sexual misconduct of any kind is unacceptable in our workplaces, on any level and I simply do not stand for it. All of the restaurants we own together are led by women. From me and Dahlia Narvaez, to Liz Hong and Sarah Clarke.”

Tom Colicchio

It seems Tom Colicchio was not a big fan of Batali’s, as he responded with,”… no one should be surprised.” Colicchio even wrote an open letter to male chefs on Medium last November, where he stated, “Enough; Because deep down men know that sexist shit-talk is just a lazy substitute for real wit,” and “I’m betting we can reinvent our industry as a place where people of all genders feel safe and prepare to lead.”

The Chew Hosts

Carla Hall, Michael Symon, and Clinton Kelly worked with Batali, day in and day out. The three addressed the allegations, and basically said they’re moving forward without Batali for now.

Eric Ripert

French chef Eric Ripert had “a few words” about Batali, tweeting out:

Celebrity Grub Recipes

This Is How Your Favorite Chefs Make Scrambled Eggs

Even with food as simple as scrambled eggs, chefs always have their own special methods to cooking.

You might think you know how to cook a mean scrambled eggs, but between some of your favorite chefs such as Gordon Ramsay and Bobby Flay, you’ll learn that there’s so many ways to get that egg just right.

While every one of these chefs takes a different journey, the destination is always perfect, so take a look at all the methods, and see which works best for your scrambled masterpiece:


Gordon Ramsay

Gordon Ramsay came out on Jimmy Kimmel back in 2004 and showed how he makes his scrambled eggs. One of his secrets involved adding butter during the egg whisking process. He also suggests moving the pan and spatula at the same time. He has also been known to take the pan on and off the heat a few times, like shown in this alternate video.

Of course, Ramsay got a little theatrical toward the end of the Jimmy Kimmel segment, but that’s just Gordon being Gordon.


Melissa d’Arabian

Some chefs like putting milk in their scrambled eggs, but if you still want to add some creaminess without the lactose, Chef Melissa uses lactose-free milk, and it still works. We also learn from this video that butter has very low lactose levels, so it’s still generally OK to use, even if you’re intolerant. That totally depends on the person, though.


Jamie Oliver

Jamie Oliver’s a ‘G’ so he actually has three different ways of making scrambled eggs. In this video he teaches us how to make scrambled eggs the English way, French way, and American way.

For the English eggs, he stirs it every 5 seconds, but he cooks at a medium heat, leaving curds and moisture in the final product.

For the French version, he cooks the eggs over boiling water. The slow cooking process actually takes about six minutes, so you’ll need some patience for the French method. These eggs come out so creamy, they actually look like grits.

The American-style eggs aren’t quite as complex, but you still have to slowly cook them, gently brushing the egg.


Bobby Flay

This video isn’t very long, as Bobby probably assumes you know your way around a scrambled egg, but he does provide one key tip. Bobby doesn’t like to add salt until the very end of the cooking process, because salt can interfere with the classic curds you want in your scrambled eggs.


Rachael Ray

It seems that Rachael’s audience members fall apart when it comes to making eggs, thankfully, she was there to school everyone on the cooking process. She teaches how to make fried eggs, but at the 3:30 mark, she digs into the scrambled goodness. Her key tip is to not just add butter, but to add FROZEN butter to the egg in order to enhance the flavor. She even adds hot sauce before whisking, because, hell yeah!


Emeril Lagasse

Emeril really gets specific with his instructions, which is pretty awesome. He says the longer you whisk, the better, because you want to “incorporate as much air as possible.” He also says to let the eggs settle in the pan before you start stirring. To really make your scrambled egg experience special, he then says its best to serve them on a hot plate.


Michael Symon

The Chew host didn’t have a demonstration in this video, but explained his idea of the perfect scrambled egg. Symon believes that scrambled eggs are meant to be “…creamy, fatty and delicious.” Symon also said he waits until the eggs are almost done cooking to add butter and creme fresh so it slows down the cooking and gives them extra creaminess.


Martha Stewart

Martha Stewart believes that if you make the eggs right, you don’t have to add milk or water. Another decent tip is to not use a pan that’s too big. She also doesn’t salt them until after they’re plated, which is interesting, compared to the rest of the other chefs’ advice.


Curtis Stone

Curtis Stone seems to believe in Michael Symon’s method of making the eggs as creamy and fatty as possible. Stone not only loads his scrambled eggs with cream milk, but he also puts mayonnaise to make it zesty. Interesting method, Chef Stone.


Anthony Bourdain

Anthony Bourdain pays close attention to the egg itself, to the point that he makes sure he cracks the egg on a flat surface and throws them in the mixing bowl right away. He always uses fresh eggs, and makes sure he doesn’t over-beat them, waiting to the point where there’s white and yellow “ripples” throughout. The biggest key to him is getting them into the pan immediately after the whisking process, because they get a grayish tint if you let the beat eggs sit.


Michael Symon On Sweet Potatoes Being Your Thanksgiving Centerpiece


While turkeys have dominated Thanksgiving dinner tables for centuries, the upward trend of plant-based food options gives way for main courses that don’t necessarily come from a farm.

We talked to Chef Michael Symon thanks to Lipton’s Bright Bite Recipes, and asked what vegetarian centerpiece can formidably replace the turkey from your Thanksgiving dinner. His reply was that the versatility of a sweet potato makes it the best option.

“I still think it’s hard to beat the sweet potato,” Symon said. “You can do a bunch of different things with it. It can definitively sync as the centerpiece with a lot of other things around it.”

Now, if you’re familiar with the American Iron Chef and host of The Chew, you know he’s big on BBQ and burgers, so we’re not dealing with someone who’s pushing a vegan agenda, or trying to convince you to become vegetarian. Aside from being a proven chef who can adapt to any cooking style, a big reason he’s had an interest in plant-based options is that his wife Liz Shanahan is vegan. So you better believe he whips up an amazing Thanksgiving meal that she’ll love, too.

“I have to have a lot of vegetable options on the table because of Liz,” Symon said about his Thanksgiving meal at home. “This year I’m planning on doing sweet potatoes that I boil first, then slice into disks, then pan fry until they’re super crispy.”

So one of the main goodies on the chef’s table will be those Crispy Sweet Potatoes with Brown Butter and Sage.

And if that’s something you think you’d like to add to your dinner table, here’s his recipe, courtesy of The Chew:

3-4 sweet potatoes (2 1/2 pounds)
1 tablespoon olive oil
4 tablespoons unsalted butter
1/2 cup sage leaves (roughly torn, divided)
Kosher salt and freshly ground black pepper (to taste)

Pure maple syrup
Sour cream

  1. Place the sweet potatoes in a large pot of salted water and bring to a boil. Cook partially covered until the potatoes are fork tender, about 20 minutes. Drain and let cool completely. Slice the potatoes into 1-inch thick slices and set aside.
  2. Preheat a large cast iron skillet with olive oil over medium-high heat. Add the potatoes in an even layer and smash down with the back of a wooden spoon or spatula. Flip the potatoes and continue to brown on the other side, about 5 minutes. Season with salt and pepper. Remove to a plate and repeat with remaining potatoes.
  3. After cooking all of the potatoes, add the butter and allow to cook until light brown and nutty, about 4 minutes. Add sage leaves during the last 30 seconds of cooking. Drizzle the butter sauce over the potatoes and serve with maple syrup and sour cream.
  4. Tip: Be sure that the potatoes are very dry before browning in the cast iron skillet to ensure that a deep golden crust forms.

If you still don’t believe that there are many uses for sweet potato aside from pie, you can work with recipes for things like sweet potato fettuccine, scalloped sweet potato stacks, and even some sweet potato gratin.


If you’re like me and are tired of turkey, sweet potato seems to be a suitable alternate route, according to Michael Symon, and I totally believe it.


[PHOTOS] Animal’s Culinary Masters Menu Delights and Includes Chocolate Chorizo Creameaux

chorizo chocolate cremeaux animal lexus culinary masters

Animal’s Angelino-chef entrpereneurs Jon Shook and Vinny Dotolo are the latest food masterminds to be included in Lexus Culinary Masters, the luxury car brand’s prestigious lineup of chef partners that include Daniel Boulud, Masaharu Morimoto, Michael Symon and Michelle Bernstein. In celebration of the new accolade, the pair of Animal chefs collaborated with Bernstein to produce a custom, eight-course dining experience that lived up to high expectations.

Check out the photos below to see the eight-course meal in its entirety.


Red Beets, Yogurt, Blackberry, Hibiscus, Shisho (Animal)



Middle Eastern Cucumber, Gem, Avocado, Boquerones (Bernstein)



Fried Oyster, Smoked Potato Salad, Ramp Mayo (Animal)



Egg, Bouillon, Italian Sausage, Fried Brocoli, Garlic Bread, Toro de Oro Pepper (Animal)



Shrimp. Squash Blossom, Cheese Grits, Tabasco Shrimp Nage (Bernstein)



Fennel & Rye Dusted Sweetbreads, Carrot Miso, Brussel Sprout (Bernstein)



Dry-Aged Beef, Onion, Creamed Corn, Chanterelle, Balsamic Brown Butter



Chorizo & Chocolate Cremeaux, Plum, Pedro Ximenez, Tcho Aleppo Strussel (Bernstein)

chorizo chocolate cremeaux animal lexus culinary masters



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