Latest news with #Culinary
Yahoo
2 days ago
- Entertainment
- Yahoo
Anne Burrell, Food Network Star and ‘Worst Cooks in America' Host, Dead at Age 55
Food Network star Anne Burrell died at age 55 in her Brooklyn home on Tuesday, June 17. "Anne was a beloved wife, sister, daughter, stepmother, and friend — her smile lit up every room she entered," her family said in a statement to Us Weekly. "Anne's light radiated far beyond those she knew, touching millions across the world. Though she is no longer with us, her warmth, spirit, and boundless love remain eternal." The Worst Cooks in America host's cause of death has yet to be revealed. Burrell is survived by her mother, Marlene, and sister, Jane, along with husband Stuart Claxton (whom she married in October 2021) and his son, Javier. Burrell rose to fame after she served as a sous chef to fellow Food Network star Mario Batali for the Iron Chef America pilot episode. She stayed in the role for Batali's stint on the show from 2005 to 2009. Food Network Stars' Salaries: See How Much Money Bobby Flay, Ree Drummond and More Make Throughout her time on Iron Chef America, Burrell was also tapped to host her own Food Network show Secrets of a Restaurant Chef, which premiered in June 2008. However, she was best known for hosting Worst Cooks in America, which premiered in 2010, alongside Chef Beau MacMillan. She was a mentor on the show from its inception until this year. Burrell addressed her absence from Worst Cooks in America in a January Instagram comment. 'Chef-how come you are not doing Worst Cooks this season. That is your show,' one fan asked at the time. (Food Network did not publicly address her absence.) Burrell responded, 'Uuuuughhh … I know. And I don't know.' She also responded to another commenter, agreeing that she misses the series and promised to 'so try' and return for the next season. Celebrity Deaths of 2025: Anne Burrell, Kim Woodburn and More Stars We've Lost This Year Months before her sudden death, Burrell offered a career update to Instagram followers. 'OK … sooooooo a little update into the 'Anne Burrell' world. I know I have been kinda quiet of late. BUT I am taking 'Improv for Actors' at @secondcitynyc!!!' she captioned a March Instagram post. 'Can I just say it is SO much fun and I am learning so SO much!!! It really helps me get out of my shell… as if I needed that!!' Burrell's final Instagram post came days before news of her death. 'I ran into @greenladyofbrooklyn in my neighborhood today!! I'm not going to lie- I have been keeping an eye out for her,' she captioned a selfie on June 12. 'I may or may not have followed her down the street for a minute. She is just lovely!!!'
Hospitality Net
10-06-2025
- Business
- Hospitality Net
Stephen Wittman has been promoted Vice President of Food & Beverage at Remington Hospitality
Remington Hospitality, a leading hotel management company, has promoted Stephen Wittman to Vice President of Food & Beverage. In his new role, Wittman will oversee the strategic direction of Remington's F&B operations, with a focus on elevating food and beverage offerings, enhancing guest experiences, and driving revenue growth across the portfolio. Wittman has spent over a decade shaping the company's food and beverage strategy, developing innovative dining concepts, and streamlining operations to elevate performance across the portfolio. As Vice President of Food & Beverage, he will oversee all culinary and beverage programming across Remington's properties, leading concept development, brand partnerships, operational standards, and team training initiatives. He is also responsible for ensuring consistency in quality and service, optimizing profitability, and identifying emerging trends to keep the portfolio competitive and relevant. His expertise in food and beverage operations, passion for delivering bespoke service, and dedication to mentoring future leaders have been instrumental in driving Remington's continued success. Before joining Remington in 2015, Wittman built a strong foundation in food and beverage through roles at some of the industry's most respected luxury hospitality brands. He brings over 20 years of experience, having held key operational and management positions with The Ritz-Carlton, Renaissance Hotels, Omni Hotels, and One Ocean Resort & Spa. View Stephen Wittman's LinkedIn Profile Stephen Wittman is a graduate of UCF in Orlando, Florida - United States
Telegraph
02-06-2025
- Health
- Telegraph
Vanilla roast strawberries with mascarpone cream
I must confess that I've been anti-cooked strawberries (except in jam) for years. I thought I would give them a whirl as it's such an easy dish. Don't cook them until they're too soft, though. The length of time you cook them for depends on their size, and remember they will continue to cook in the residual heat once they're out of the oven. Overview Prep time 20 mins Cook time 25 mins Serves 2 Ingredients For the strawberries 400g strawberries, hulled and halved if large 40g caster sugar 1 vanilla bean, split lengthways, seeds scraped out 1 tbsp Grand Marnier or Cognac 2 tbsp lemon juice For the caramelised pistachios 25g pistachios 1 tbsp caster sugar For the mascarpone cream 150ml double cream 125g mascarpone 2 tbsp icing sugar, sifted 1 tsp vanilla extract Method Step Preheat oven to 180C/170C fan/gas mark 4. Step Toss 400g strawberries (hulled and halved if large) into a small roasting tin with 40g caster sugar, 1 vanilla bean and pod (split lengthways, seeds scraped out), 1 tbsp Grand Marnier or Cognac, 2 tbsp lemon juice and 1 tbsp water. Toss to coat, then spread out evenly. Roast until the strawberries are just tender (about 15-20 minutes) but haven't collapsed. There should be plenty of juice. Leave to cool. Step To make the caramelised pistachios, put 25g pistachios in a small frying pan with 1 tbsp caster sugar. Cook over a medium heat, tossing around to coat. You'll be able to smell the caramelisation. Immediately transfer them to a board and roughly chop them so you can see the caramelisation against the green.
CBS News
28-05-2025
- Health
- CBS News
Grilled Chicken Fajita Salad recipe
Rania Harris is ending her May salad series with a recipe for Grilled Chicken Fajita Salad! She's showing Katie O'Malley how to mix it up. Grilled Chicken Fajita Salad (Photo Credit: KDKA) Ingredients 2 teaspoons ground cumin 1 teaspoon dried thyme leaves 2 teaspoons freshly ground black pepper 2 teaspoons hot paprika 2 teaspoons chili powder Sea salt to taste 2 whole boneless, skinless chicken breasts (about 1 1/2 pounds) 4 tablespoons canola oil 1 each red, yellow and orange bell pepper - halved, stemmed, seeded, cut into thin strips 2 sweet onions, peeled, halved and sliced into thin crescents 3 large ripe plum tomatoes – chopped 1/3 cup chopped Italian parsley Juice of one large lime 2 tablespoons red wine vinegar Chopped Romaine lettuce Tortilla chips Lime wedges Directions: Preheat grill to medium high heat. Toss the cumin, thyme, pepper, paprika, chili powder and salt together to taste in a small bowl. Rinse the chicken, pat dry, and trim off any excess fat. Place the chicken in a baking dish and sprinkle and 2 tablespoons of the spice mixture. Drizzle with 2 tablespoons of the oil and toss to coat evenly. Marinate for at least two hours or overnight. In a large sauté skillet, heat a small amount of canola oil and sauté the peppers until they begin to blacken and blister a bit. Remove the peppers to a bowl and add the onions to the same skillet. Sauté until the start to brown well. Add the onions to the same bowl with the peppers and season with some of seasoning mixture to taste. When ready to grill the chicken, heat the grill to medium high., Grill the chicken until it is a bit charred around the edges and just cooked through - about 3 - 5 minutes per side. Cut the chicken into 1/4-inch wide diagonal strips and toss into the bowl with the peppers and the onions. Season to taste with the spice mixture, the remaining 2 tablespoons oil, tomatoes, parsley, lime juice and vinegar. Toss, and season with additional salt as needed. Line a platter with the romaine lettuce and top with the chicken fajita salad. Surround the platter with the tortilla chips. Serves: 4 - 6
CTV News
27-05-2025
- Entertainment
- CTV News
Mastering seafood cookery
Food and Fun The executive director of Devour! Studios share details on their Seafood Culinary Courses.
