FOODSERVICE PIONEERS COVER STORY
ANTHONY BOURDAIN
A true maverick with few equals among chefs, Bourdain was part of the generation that made cooking sexy with his tell-all account Kitchen Confidential. He arguably created a whole new category of food travel TV with his wildly popular TV series, including Parts Unknown. Missed by friends and fans since his untimely passing in 2018.
JAMIE OLIVER
Author of 35 cookbooks, Oliver first made an appearance on TV in 1999 when he was scouted in the kitchens of famed London restaurant Te River Café to appear as cheeky chap Te Naked Chef. Such is his influence that he straddles food and activism – including campaigns for better school dinners and employing newly released prisoners – and his achievements outside the kitchen are just as important as those at the stove.
DORITO LOCO TACOS
Te first product to go viral in the social media age, Te Dorito Loco Taco was unleashed on the market in 2012 by Taco Bell. Tree years in development, the R&D department allegedly spent two years on developing the right kind of taco shell. Te launch was timed to perfection, just as social media was booming, and the product went viral. Within 10 weeks of their launch, over
100 million Dorito Loco Tacos had been sold and it became the fastest consumer product to sell a billion units, doing so in just under three years.
30
STAINLESS STEEL
A genuinely transformative element in the evolution of the commercial kitchen, stainless steel has been a pioneering material, enabling catering operations to exist in the form we know today. Quite simply, without it, the open, modular, hygienic kitchen layout would not be feasible. Te most innovative technology – combi steamers, blast chillers and ovens to name a few – rely on the corrosion- resistant alloy developed by British metallurgist Harry Brearley. It is sustainable, hygienic and long-lasting and has added efficiency to kitchens.
EUGÉNIE BRAZIER
If Escoffier is known as the godfather, Eugenie Brazier is simply the mother of French cuisine. Uneducated and untrained, she went on to become the most decorated chef in the world – in 1933 she was the first chef to be awarded six stars by the Michelin Guide, unmatched until Alain Ducasse achieved the same feat in 1998. Largely unknown outside French gastronomy, she continues to serve as an inspiration to female chefs and others who visit her Lyon restaurant La Mere Brazier, which remains open today with chef Mathieu Viannay on the pass.
ELEVEN MADISON PARK
Took fine dining to a new level on several fronts, with Will Guidara embracing a particular kind of hospitality in the dining room and Daniel Humm in the kitchen. Having received three Michelin stars and been named the world’s best restaurant, the pair split. Humm pursued a plant-based fine dining experience – and made it a success. Having seemingly proved a point, he has reintroduced meat to his menu.
FOR MORE GO TO
FCSI.ORG
WORLDWIDE
JAMIE OLIVER; EAT YOURSELF HEALTHY-PAUL STUART / FERRAN ADRIA-PEPO SEGURA / RENE REDZEPI-DITTE ISAGER
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68
