Latest news with #CulinaryInstituteofAmerica
Eater
3 days ago
- Entertainment
- Eater
Celebrity Chef Anne Burrell Has Died
Anne Burrell, whose shock of blonde hair and vivacious personality catapulted her to celebrity chef status, has died at the age of 55. A cause of death has not yet been reported. A spokesperson confirmed the news that Burrell died the morning of Tuesday, June 17. Burrell was best known as the host and star of the network's Worst Cooks in America , among other shows, but was more than a television chef. The New York State native, inspired by her mother's talent in the kitchen and her admiration for Julia Child, graduated from the Culinary Institute of America in Hyde Park, New York, in 1996. She then spent a year in Italy attending the Italian Culinary Institute for Foreigners before returning to New York City to begin her career, working as a sous chef alongside Lidia Bastianich at Felidia Ristorante. Burrell then furthered her career working in restaurants and teaching until the chef received her break, appearing as a sous chef on Iron Chef America ; she was later offered her own show. Secrets of a Restaurant Chef ran for nine seasons and was nominated for an Emmy award. Fueled by her quick wit, everyperson persona, and culinary prowess, Burrell was a regular on shows such as Chef Wanted , Chopped , Worst Cooks in America , and others. Burrell also wrote two cookbooks, the New York Times bestseller Cook Like a Rock Star and Own Your Kitchen: Recipes to Inspire and Empower. Burrell was also active in charity work, serving on the advisory board of the Garden of Dreams Foundation, and was an advocate for City Harvest and the Juvenile Diabetes Foundation. 'Anne was not only a talented chef and television personality but also a passionate advocate for the hospitality industry,' said Lee Brian Schrager, founder of the South Beach Wine & Food Festival and New York Wine & Food Festival — both of which Burrell was a headlining talent — was shocked by the news of Burrell's untimely death. 'Her vibrant spirit, infectious enthusiasm, and dedication to culinary education inspired countless chefs.' In a text to Eater, chef Scott Conant shared that their friendship started decades before they were famous. 'I have so many memories of her and her competitive spirit,' he wrote. 'When she worked at Felidia and I worked at San Domenico, we had a fierce rivalry over which restaurant was better and which of us cooked better Italian food. Thirty-plus years of friendship. I'm heartbroken and confused.' Burrell was happiest when simply hanging at her Caroll Gardens loft with husband Stuart Claxton. Burrell met Claxton on the online dating app, Bumble, and they were married on October 16, 2021. Burrell loved Brooklyn for its ability to welcome her as a person rather than a celebrity. In an interview with Broken Palate, the celebrity chef said she could be herself in her adopted city: 'I do embrace being a New Yorker. I ride the subway. I do my shopping walking up and down Court Street.' Burrell's last Instagram post reinforced her integration into Brooklyn's heartbeat and rhythm. Five days ago, she posted a selfie with the @greenladyofbrooklyn. 'I have been keeping an eye out for her. I may or may not have followed her down the street for a minute. She is just lovely!!' Burrell added the hashtags #ilovewhatido and #luckygirl. See More:
Time of India
3 days ago
- Entertainment
- Time of India
Who was Anne Burrell? A peek into her net worth built on sass, sauces and stardom
Anne Burrell's story is not just another recipe for success, it is a full-course, slow-cooked saga of reinvention. Born in Cazenovia, New York, in 1969, Anne started out studying English and Communication at Canisius College. But plot twist: the pen gave way to the pan. She enrolled at the Culinary Institute of America and later stirred up some serious skills at the Italian Culinary Institute for Foreigners. Her time in Tuscany? Let us just say, it was the start of her pasta-fuelled legend. Anne Burrell net worth According to Celebrity Net Worth, Anne is sitting pretty on an estimated $4 million. Between her TV gigs, book deals, restaurant hustle, and partnerships, she has turned her culinary passion into a spicy, flavour-packed empire — proving once again that being your unapologetic, fabulous self really does pay off. NYC kitchens, sauce-splattered aprons, and street cred Anne came back stateside and hit the New York City food scene like a flaming sauté pan. She flexed her culinary muscle at Felidia with icon Lidia Bastianich before going full boss mode as executive chef at Savoy and Centro Vinoteca. By then, foodies knew: Anne Burrell was that girl. Also read: How did the famous chef Anne Burrell die? From 'iron chef' hype to TV stardom The big TV break came in 2005 when Mario Batali tapped her as sous chef on Iron Chef America. But Anne was not made to play second fiddle. She got her own gig, Secrets of a Restaurant Chef, and suddenly every home cook was channeling their inner Burrell. Her bold teaching style? Pure entertainment. She then stole scenes (and hearts) on Worst Cooks in America, The Next Iron Chef, and Chef Wanted, bringing her feisty kitchen energy to screens everywhere. Anne is also a cookbook queen, serving up Cook Like a Rock Star and Own Your Kitchen, both dishing out kitchen inspo and sass. In 2017, she launched her own Brooklyn spot, Phil & Anne's Good Time Lounge. It closed in 2018, but it was peak Burrell: fierce, fun, fearless. She even teamed up with Cheetos for a wild, orange-dusted pop-up called The Spotted Cheetah. Iconic? Absolutely.
Express Tribune
4 days ago
- Entertainment
- Express Tribune
Food Network chef Anne Burrell dies at 55 in New York
Anne Burrell, the celebrity chef and longtime host of Worst Cooks in America, has died at age 55. She passed away on the morning of June 17, 2025, at her home in Brooklyn, New York, her family confirmed in a statement. Burrell was known for her spiky platinum hair, vibrant personality, and culinary expertise. Her family said, 'Anne's light radiated far beyond those she knew, touching millions across the world.' She is survived by her husband, Stuart Claxton, whom she married in 2021, his son Javier, her mother Marlene, sister Jane, brother Ben, and children Isabella, Amelia, and Nicolas. Born in Cazenovia, New York, on September 21, 1969, Burrell developed a love for food inspired by her mother and Julia Child. She studied at the Culinary Institute of America and the Italian Culinary Institute for Foreigners. Burrell later worked at restaurants such as Felidia and Savoy before becoming a teacher at the Institute of Culinary Education. She gained national fame as a sous chef on Iron Chef America and later hosted several Food Network shows, including the Emmy-nominated Secrets of a Restaurant Chef. Most recently, she appeared on House of Knives in 2025. Burrell also published two cookbooks, including the New York Times bestseller Cook Like a Rock Star. Outside the kitchen, she supported causes like the Garden of Dreams Foundation and City Harvest. Burrell once said, 'I feel so lucky to be able to share my true passion in life with others.' Her impact on the food world will be remembered by fans and fellow chefs alike.
Buzz Feed
4 days ago
- Entertainment
- Buzz Feed
Food Network Star Anne Burrell Has Died At The Age Of 55
Anne Burrell, adored chef and Food Network on-camera personality, has died at the age of 55, according to a report from People. The news was confirmed by representatives for Burrell, who said she passed away Tuesday morning, June 17, at her Brooklyn, New York home. Anne was best known as the host of Food Network's iconic Worst Cooks in America, where she helped transform kitchen disasters into competent home cooks throughout the show's nearly 30 seasons. Over the years, she appeared in many other Food Network shows, including Secrets of a Restaurant Chef, Chef Wanted, Chopped, Food Network Star, and Iron Chef America. She made her Food Network debut with Iron Chef America in 2005, where she served as one of Chef Mario Batali's sous chefs (and continued on his team through his tenure). Anne's extensive culinary background and knack for "tough love" mentorship made her a standout in the world of food personalities; she studied at the Culinary Institute of America, trained in Italy, and worked in a number of well-regarded New York City restaurants. Throughout her celebrated career, she authored two cookbooks — Cook Like a Rock Star and Own Your Kitchen. She was also involved in several philanthropic efforts, including work with City Harvest and the Juvenile Diabetes Research Foundation. Anne is survived by her husband, Stuart Claxton, his son Javier, her mother Marlene, her sister Jane, her brother Ben, and their children. "Anne was a beloved wife, sister, daughter, stepmother, and friend — her smile lit up every room she entered," her family said in a statement. "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."
Vancouver Sun
06-06-2025
- Entertainment
- Vancouver Sun
Cook This: 3 Middle Eastern recipes from Lugma, including springtime fattoush
Our cookbook of the week is Lugma by Bahrain-born, London-based cook, author and recipe developer Noor Murad. Jump to the recipes: 'cheese and olives' (halloumi with spicy olives and walnuts), springtime fattoush and coffee, cardamom and chipotle-rubbed lamb chops . Noor Murad is used to straddling two worlds. Growing up in Bahrain, an island country in the Persian Gulf, with an Arab dad and British mom, machboos and saloonat dajaj were as likely to be on her family's table as bolognese and mushroom risotto. Her mother, a self-taught cook, found far-ranging inspiration in recipes by authors such as Anissa Helou and Madhur Jaffrey . 'My curiosity about cooking was more than just the food of Bahrain. It was everything,' says Murad. 'I was always curious about other cuisines because I knew mine so well.' Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. In her cookbook debut, Lugma (Quadrille, 2025), Murad features more than 100 recipes from Bahrain and its neighbouring countries 'with a slightly Westernized take, thanks to my English roots.' Writing the book in London, England, gave her the distance she needed to reconnect with her upbringing. 'Being away from home helps pull out the stories even more because you have a lot more time to reflect when there's some distance between you and all these nostalgic memories. Being able to sit down and write, it comes out of you. And sometimes there are all these suppressed memories, and then all of a sudden, (you put) pen to paper, and everything appears.' Murad started working in kitchens at 16, as a summer job in hotel banquets. After studying at the Culinary Institute of America and working in restaurants in New York and Bahrain, in 2016, she moved to London for a job at Ottolenghi Spitalfields . Murad went on to co-author two cookbooks with Yotam Ottolenghi — Shelf Love (2021) and Extra Good Things (2022) — and ran the Ottolenghi Test Kitchen until April 2023, when she left and started writing Lugma. After being part of the Ottolenghi empire, Murad sees Lugma as 'a reflection of me and my cooking, and a chance to find my feet in the food world and use my voice in my own personal way.' Although Murad's palate was well-versed in the food of the Gulf, it wasn't something she sought to make. 'It wasn't until I started working at Ottolenghi in London that I noticed this gap in Middle Eastern food. I was like, 'OK, there's a lot of hummus, a lot of falafel, a lot of shakshuka — all the hits. But there's not much of my food from my part of the Middle East.'' She adds that more voices need to be added to the conversation about the Middle East and its people, history and heritage. 'It's such a rich region — very colourful and very diverse. And I think the more we can talk about this and invite these conversations, the better. And what better way to do it than through food? It's the most universal language we can all understand and speak.' Writing Lugma, Murad dove deep into her memories, reflecting on and recreating dishes she didn't necessarily have recipes for. She says that in Bahrain, many aren't written down but relayed by demonstration — and every house has its way of doing things. 'It was a lot of relying on my palate, tastes and memories to bring things back to life.' Murad has always seen herself as having one foot in the East and the other in the West. As a chef, she naturally likes to experiment with different foods. With each of Lugma's recipes, she asked herself, 'Does this fit? Should I change it? Should I tweak it? Should I keep it more traditional?' The answer wasn't always easy. 'It really made me question, 'What are the recipes I want to put into this book?' And also, 'What do I want to say, and what do I want to showcase?' So I tried to balance traditional and reimagined dishes and then really hone into what it means to be a child of two cultures.' Lugma means 'a bite' or 'a mouthful' in Arabic. Murad often thought of her grandfather while writing the book. He was skilled at eating with his hands, creating the perfect mouthful of rice, meat and chili sauce between his fingers. 'That's kind of what inspired the book,' says Murad. 'I love eating with my hands, and I think that making someone a bite of something is a way of showing them that you love them.' Murad didn't set out to write a Bahraini book, but as time passed, she realized how much the island had shaped her palate and made her who she was. At the heart of Lugma is the generosity of hospitality in her Bahraini home, just 50 kilometres long (the same size as Singapore), with a fascinating food culture. 'I wanted to show how this small but mighty island pulls from so many different influences. Through history, it was a seaport and centre of trade. Because it was so small, it almost created its own identity by pulling on other identities. So this fusion of Arabic, Persian, Indian flavours all rolled into one is so unique. That's what I wanted to shout about from my corner of the Middle East.' Serves: 4 For the salsa: 4 tbsp olive oil 3 garlic cloves, finely chopped 2 tsp coriander seeds, roughly crushed using a pestle and mortar 1 tsp Aleppo chili flakes 70 g (2 1/2 oz) jarred red (bell) peppers, very finely chopped 1 tbsp rose harissa 2 tbsp apple cider vinegar 2 tsp maple syrup 50 g (1 3/4 oz) walnuts, well toasted and roughly chopped into 1-cm (1/2-in) pieces 70 g (2 1/2 oz) pitted Nocellara (Castelvetrano) olives, roughly chopped 5 g (1/8 oz) mint leaves, roughly chopped 10 g (1/4 oz) parsley leaves, roughly chopped 2 tsp pomegranate molasses For the halloumi: 2 x 225 g (8 oz) blocks of halloumi, drained 2 tbsp olive oil 2 tsp maple syrup Make the salsa by adding the oil and garlic to a small frying pan and placing it over a medium heat. Cook until beginning to bubble and smell fragrant, about 1 1/2 minutes, then add the coriander seeds and chili and cook for about 30 seconds more. Stir in the peppers, harissa, vinegar and maple syrup and cook for 5 minutes. Set aside to cool to room temperature, then transfer to a large bowl, add the remaining ingredients and mix to combine. Preheat the oven to 180C convection (200C/400F). Halve each of the halloumi blocks lengthways (so they are the same shape, but thinner now) to give you four rectangular pieces. Pat them well dry. Use a small sharp knife to make a crisscross pattern across one side of each piece, with incisions about 1.5-cm (5/8-in) deep. Heat the oil in a medium frying pan over a medium-high heat. Add the halloumi pieces and fry until nicely golden on both sides, about 4-5 minutes in total. Transfer to a small tray, crisscross side up, and pour over the excess oil left in the pan, followed by the maple syrup. Bake for 7 minutes, or until really nicely softened through the centre. Transfer to a plate, pouring over any juices left in the tray, then spoon over the salsa. Serve right away, while the halloumi is still warm. Serves: 2-4, as a side 150 g (5 1/2 oz) red round radishes, trimmed and thinly sliced into rounds 2 celery sticks, trimmed, stringy bits peeled, then thinly sliced at a slight angle (120 g/4 1/4 oz) 150 g (5 1/2 oz) fresh or frozen fava beans, soaked in boiling water for 5 minutes, skins removed (100 g/3 1/2 oz) 1/2 small red onion, thinly sliced into half-moons (50 g/1 3/4 oz) 90 g (3 1/4 oz) pomegranate seeds (about 1/2 large pomegranate) 10 g (1/4 oz) mint leaves, roughly torn 10 g (1/4 oz) parsley leaves, picked 1 tbsp olive oil, plus an extra 2 tsp to serve 2 tsp lemon juice 3/4 tsp sumac, plus an extra 1/2 tsp to serve 2 tsp pomegranate molasses For the fried pita: 500 mL (2 cups) vegetable oil, for deep frying 2 Lebanese pitas, opened up, then cut into 2.5-3-cm (1-1 1/4-in) cubes (see note) Fine sea salt First, fry the pitas. Line a tray with paper towels. Add the vegetable oil to a small, high-sided saucepan and place it over a medium-high heat. Test the oil is hot enough by dropping in a cube of pita — it should start to sizzle but not brown immediately. Working in two batches, fry the pita cubes for 3-4 minutes, stirring frequently with a slotted spoon, until golden. Transfer to the lined tray and sprinkle with a little salt. Repeat with the second batch. Set aside to cool and crisp up completely (save the oil for another use). In a large mixing bowl, combine the radishes, celery, fava beans, onion, pomegranate and herbs. In a small bowl, whisk together the tablespoon of olive oil, the lemon juice, 3/4 teaspoon of sumac and 1/4 teaspoon of salt. Just before serving, pour the dressing over the radish mixture and season with another 1/4 teaspoon salt. Toss everything together, then transfer to a shallow bowl and pile as much of the pita in the centre as you like, serving any extra in a bowl alongside. Sprinkle over the extra sumac, then drizzle with the pomegranate molasses and extra oil. Note: Feel free to bake the pita here instead of frying, if you prefer — just make sure you open the pita pockets up first, for thin, crisp pieces. If you can't find Lebanese pitas (khobez Lebnani), which are thin and flat, then flour tortillas will work just as well. Serves: 4 Marinating time: 1-3 hours 8 lamb cutlets 3 tbsp olive oil 1/2 lemon 4 spring onions (scallions), trimmed and sliced lengthways in half (60 g/2 1/4 oz) 1 green chili, left whole Fine sea salt For the rub: 1 tbsp finely ground coffee beans Seeds from 15 cardamom pods, finely crushed 1 tsp cumin seeds, finely crushed using a pestle and mortar 5 g (1/8 oz) dried chipotle, stem and seeds removed, finely crushed, or 1 1/4 tsp chipotle chili flakes 3/4 tsp paprika 1 tsp soft light brown sugar For the sumac onions: 1/2 red onion (75 g/2 1/2 oz), finely sliced 2 tsp sumac 1 1/2 tbsp lemon juice Combine all the ingredients for the rub in a medium bowl. Pat the lamb well dry on paper towels and season all over with 3/4 teaspoon salt. Coat well with the rub, then leave to marinate at room temperature for 1 hour, or refrigerated for up to 3 hours (but not much longer). Make the onions by placing all the ingredients in a bowl with a pinch of salt and using your fingers to massage everything together. Set aside to pickle gently while the lamb is marinating (you can do this hours ahead). If you've refrigerated the lamb, be sure to bring it back up to room temperature before cooking. When ready, place a large cast-iron sauté pan over a medium-high heat. Toss the lamb with the oil. Once the pan is hot, cook the cutlets for 2-3 minutes on each side, for medium-rare. Adjust the cook time if you prefer your cutlets more or less well done (or if they're smaller or larger in size). Arrange them on a serving plate and pour over all but a couple teaspoons of the fat left in the pan, then squeeze over the 1/2 lemon. Return the pan to a medium-high heat with the spring onions, chili and a tiny pinch of salt and cook for about 3 minutes, flipping over as necessary, until softened and lightly browned. Pile the spring onions onto one side of the serving plate with the whole green chili alongside. Top the cutlets with the sumac onions and serve right away. Recipes and images excerpted with permission from Lugma by Noor Murad, published by Quadrille. Photography by Matt Russell. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
